In the past, I made roasted broccoli with fresh broccoli, thinking frozen broccoli would be mushy.
How wrong I was!
Frozen broccoli cooks must faster, and it gets crispy on the edges about the same time the inside is cooked.
Roasted Frozen Broccoli with Optional Sauce
- 32-ounces of frozen broccoli (fits perfectly in a half-sheet pan.)
- 2 T. EVOO
Preheat the oven to 400F and move the rack to the center.
Line a half-sheet pan with Silpat or parchment paper.
Pack the broccoli onto the lined pan and place it in the oven for 10-15 minutes as the oven is preheating. This will defrost the broccoli so you can toss it with the oil.
|Half Sheet Pan of Frozen Broccoli, Defrosted|
Remove the pan from the oven and drizzle the oil over the defrosted broccoli. USING GLOVES (the pan will be hot!) toss the broccoli to distribute the oil.
When the oven has reached 400F, put the pan back in the oven and roast for 15 minutes or until the edges are starting to crisp. Rotate the pan and roast another 5-7 minutes.
Remove from the oven, salt lightly, and serve.
The two of us can easily finish a whole pan because we no longer eat rice, noodles, or potatoes. If you serve it as a side, with two other dishes, 32 ounces would feed 4.
We eat it both plain, and with one or more of the sauces listed below the photo.
|Roasted Broccoli with Tahini Sauce and Spicy Chicken Tenders|
Notes: You can also put the frozen broccoli onto the pan and let it defrost at room temperature. It's easier to toss the broccoli with the oil once it's defrosted.