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I’d love to be one of those people who finds chopping vegetables therapeutic, who derives joy from lovingly slicing broccoli into cute, evenly-sized florets. I do not, which is exactly why I am thrilled to report that you can make ROASTED FROZEN BROCCOLI.

Delicious frozen chopped broccoli recipe on a plate with lemon wedges

That’s right. Without even thawing the broccoli first, you can make it crispy and caramelized. I bet if you didn’t know the broccoli was previously frozen, you’d never even suspect.

As much as I adore roasted vegetables and as ardently as I believe they are the tastiest way to add more veggies to your diet—I cook a pan almost every single night (usually this Roasted Broccoli and Carrots), and we eat the leftovers for lunches and dinners too—I certainly have my nights when it’s getting late, we’re hungry, and I simply do not feel like taking the time to chop vegetables for roasting.

Or, I’m feeling lazy and I fantasize about having someone else chop my vegetables for me.

Anyone want to be my sous chef? We’ll play peppy kitchen music, then eat oodles of Smashed Brussels Sprouts, Roasted Butternut Squash, Roasted Brussels Sprouts, Roasted Zucchini, and Roasted Potatoes and Carrots. (How’s that for a sell?)

Of course you can buy pre-chopped vegetables, which I do think is a better option compared to eating no vegetables at all. They can be pricey, however, so I started to wonder if there is an affordable way to a) keep eating roasted vegetables en masse but b) avoid chopping them myself without c) having to hire a sous chef.

The answer: roasted frozen broccoli.

I am so pleased to share that YES frozen vegetables can be roasted.

After experimenting with a few different cook times, oven temperatures, and techniques, I found a method for roasting frozen broccoli that yields crispy, delicious results that taste very similar to fresh. No soggy broccoli here!

Crispy healthy frozen broccoli on a sheet pan

Key Tips to Making Frozen Vegetables Crispy

With a few easy tips, you can turn a bag of frozen broccoli into hot, crispy vegetables that you’ll want to polish right off of the pan.

  • Roast at a high temperature. I found 450 degrees F optimal.
  • Preheat the oven with the sheet pan in it. When you add the frozen vegetables to an already hot sheet pan, it helps them crisp more effectively.
  • Add some acid. A squeeze of lemon juice livens up the broccoli’s flavor and makes it taste fresh, not flat.
  • A pinch of sugar. Sugar helps the broccoli caramelize in the oven. You can omit it if you like, but I think it’s was worth adding a small amount.

Frozen Broccoli: As Healthy as Fresh

Thankfully, frozen broccoli is just as good for you as fresh broccoli.

  • Frozen broccoli is typically picked and frozen at peak freshness, so it will maintain its nutritional value.
  • Occasionally, frozen broccoli can be more nutritious than fresh broccoli because the blanching process it goes through prior to being frozen can kill bacteria, preserve nutritional value, and prevent spoiling.
  • Frozen broccoli even contains the same amount of folic acid as fresh broccoli.


To roast a medley of vegetables, and for more tips and seasoning suggestions, check out my ultimate guide to Oven Roasted Vegetables.

How to Make Roasted Frozen Broccoli

The Ingredients

  • Frozen Broccoli Florets. Purchase a bag of florets of any size or cook more than one bag at once. The broccoli cooks down quite a bit—I can almost eat an entire 10 ounce bag by myself at one meal—so if you are feeding four or more, I’d suggest doubling the recipe and roasting the broccoli on two pans at the same time.
  • Extra Virgin Olive Oil. Be generous to ensure the broccoli doesn’t burn.
  • Sugar. A little is all you need.
  • Salt and Pepper. Key seasonings for any roasted vegetable recipe.
  • Red Pepper Flakes. Optional if you’d like a bit of heat.
  • Lemon Juice. ESSENTIAL. The pop of acid really livens up the broccoli and is key to making a frozen vegetable taste fantastic.
  • Parmesan. Not necessary per se, but let’s be honest: Parmesan is delicious on frozen broccoli.

The Directions

  1. Add the broccoli to a mixing bowl and top with the oil, sugar, and seasonings. Toss to combine.
chopped broccoli in a mixing bowl
  1. Remove the baking sheet from the oven, and add the broccoli in an even layer.
roasted broccoli on a sheet pan
  1. Bake for 16 to 18 minutes at 450 degrees F until the broccoli is tender and slightly browned. If you’d like it even crispier, pop it under the broiler.
  2. Squeeze lemon juice over the top. ENJOY!

Roasted Broccoli Seasoning Ideas

  • Garlic Roasted Broccoli. Add 1 teaspoon garlic powder with the other seasonings.
  • Spicy Roasted Broccoli. Add 1/4 teaspoon cayenne pepper with the other seasonings for an extra level of heat (omit the red pepper flakes unless you want it VERY SPICY).
  • Everything Seasoning Broccoli. Add 1 teaspoon everything bagel seasoning with the other seasonings. (If you don’t have a premade everything bagel seasoning, you can make your own by combining 2 tablespoons poppy seeds, 1 tablespoon sesame seeds, 1 tablespoon black sesame seeds, 1 tablespoon dried minced garlic, 1 tablespoon dried minced onion, and 2 teaspoons flaked sea salt. This will make 1/2 cup everything bagel seasoning for you to use however you wish.)
  • Pesto Roasted Broccoli. Toss the broccoli with a few tablespoons of your favorite store-bought pesto, and bake as directed. Add freshly grated Parmesan over the top after baking. YUM.
Frozen broccoli florets on a sheet pan roasted to crispy perfection

How to Store and Reheat Roasted Vegetables

  • To Store. Refrigerate leftovers in an airtight container for up to 3 days.
  • To Reheat. Reheat in a 400 degree F oven for 4 to 6 minutes, until heated through. You can also rewarm this broccoli in the microwave until hot.
  • To Freeze. You can freeze roasted vegetables for up to 2 months. Thaw them overnight in the refrigerator, then reheat in the oven.

Recommended Tools to Make This Recipe

  • Baking Sheets. Ideal for roasting any and all frozen veggies and fresh veggies too.
  • Mixing Bowls. These are great for tossing your broccoli with spices and oil.
  • Measuring Spoons. Accurately measure all the spices for your roasted frozen broccoli.
Roasted vegetables and lemon wedges on a plate

We are loving this frozen chopped broccoli recipe so much, I’ve been roasting at least two bags per week. It’s so quick and easy, I may not go back to using fresh when all I need is a fast vegetable side dish (although this Roasted Broccoli is calling my name).

I’m also feeling super jazzed and curious about other frozen vegetables that roast well. I suspect this method would work well for roasting frozen cauliflower without needing to adjust the recipe—you could make a mix of roasted frozen broccoli and cauliflower too. I’ve learned that Roasted Frozen Brussels Sprouts are equally as delicious, and if there’s a different vegetable you’d love to see me tackle, please let me know in the comments below.

If you try this recipe please leave a comment then too. I adore hearing from you!

Roasted Frozen Broccoli

4.75 from 66 votes
How to make roasted frozen broccoli in the oven. This easy method makes crispy frozen vegetables and is such a timesaver. Perfect for fast, healthy sides!

Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes

Servings: 4 Servings



  • Arrange one rack in the lower third of your oven and one in the upper third and preheat the oven to 450 degrees F. Line a rimmed baking sheet with parchment paper and place the sheet pan on the lower rack while it preheats.
  • Place the broccoli in a large mixing bowl and top with the oil, sugar, salt, black pepper, and red pepper flakes. With a big spoon or your fingers, toss to combine.
  • Once the oven is preheated, carefully remove the hot baking sheet from the oven. Add the broccoli (it will sizzle as it hits the pan) and spread it into an even layer. Where possible, turn the flat sides of the broccoli florets so that they are touching the pan.
  • Return the pan to the lower third rack, and bake until the broccoli is tender and beginning to brown at the tips and edges, about 16 to 18 minutes. If you’d like the broccoli even more crisp, switch the oven to broil and move the pan to the upper rack. Bake for 1 to 2 minutes, until the broccoli becomes even more caramelized.
  • Remove from the oven and squeeze the lemon over the top. Serve hot.


  • TO STORE: Refrigerate leftovers in an airtight container for up to 3 days.
  • TO REHEAT: Reheat in a 400 degree F oven for 4 to 6 minutes, until heated through. You can also rewarm this broccoli in the microwave until hot.


Serving: 1(of 4)Calories: 95kcalCarbohydrates: 11gProtein: 4gFat: 6gSaturated Fat: 1gPotassium: 396mgFiber: 4gSugar: 3gVitamin A: 706IUVitamin C: 115mgCalcium: 60mgIron: 1mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

Learn more about Erin

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  1. I’m so excited for this post! I usually steam my broccoli as I always buy it frozen but have wanted to roast it but didnt think it was possible!! Thank you for this I’m trying it tonight and I will report back! As always thanks for your hard work Erin!!! :)

      1. I’m reporting back!!  There is absolutely no other way I’ll make broccoli again!  So so good I ate more broccoli than the steak we had with it!! ? 5 stars

  2. I cannot wait to try this! I’m already thinking of using the roasted broccoli in recipes in which I usually use frozen florets, specifically my version of Chickan Divan and Chicken, Broccoli & Ziti. Have you used the roasted broccoli in a recipe?

    1. Hi! We’ve loved this recipe, and I can’t wait for you to try it too! We’ve been enjoying it as a healthy side dish, but it would be a delicious addition to many recipes too.

  3. I have always roasted fresh vegetables but will certainly give this a try! Your hint about adding a bit of sugar to help the caramelization is also worth doing. Thanks for the tips.

  4. This looks awesome! My husband and I love roasted veggies too, but sometimes the chopping is just more work than I want to do :D  can’t wait to try this frozen broccoli method! If you try tackling another veggie, frozen butternut squash would be my vote – it just takes so so long to cut!

  5. Truly delicious, perfect at 16 min for me because I throw even the small frozen bits on the pan. And veggies usually sit while I ‘m with the protein .
    Q- wasn’t sure when to add Parm – On the frozen or the cooked?5 stars

    1. I’m so happy you enjoyed this recipe, Ellen! You can add freshly grated Parmesan over the top after they’ve finished baking.

  6. Do you think frozen cauliflower could be roasted? I live in a very rural area and there seems to be a very short window of time when the fresh cauliflower at the grocery store is good.

    1. Hi Cindy! I haven’t tried this recipe with cauliflower yet, but I think it would work well. If you decide to try it, I’d love to hear how it goes!

  7. I cannot wait to try this! I LOVE roasted veggies, but sometimes cutting up a head of broccoli makes such a mess. Thanks!

    1. I’m so happy to hear that you enjoyed this, Jocelyn! Thank you for taking the time to share this kind review!

  8. Oh wow-this looks fabulous!! Can’t wait to try it. I just bought a bag of the cutest little frozen brussel sprouts at Trader Joe’s and was wondering if there was a way to roast them…as basically, I won’t eat them any other way! So…if i get around to trying it before you do, I’ll report but please do hurry and try brussels :-).

  9. I am SO glad that I found this recipe! I’ve been on a roasted veggie kick lately but would have never though to try broccoli. The acid from the lemon is *perfect* and brightens it up nicely. Thank you so very much! 5 stars

  10. Used frozen broccoli, cauliflower, summer squash and zucchini from a bag… Tossed with olive oil, salt, pepper and garlic powder and baked at 450 for 15 minutes… all veggies were delicious!5 stars

    1. Thank you for sharing this kind review, Phil! I’m so happy to hear that the recipe was a hit with all the other veggies as well!

  11. Bless you, this is really coming in handy right now. It didn’t turn out crispy like fresh roasted broccoli does, but still tasted totally great–my husband said he preferred it to fresh roasted broccoli because it was easier to chew, lol!5 stars

  12. Great easy recipe!  I used a mixture of frozen organic Normandy vegetables (broccoli, cauliflower, carrots) from Costco. As long as they’re all pretty uniform in size, works great for those other veggies, too!  Cauliflower takes a bit longer to roast than the broccoli. I skipped the sugar and just used a convention setting to ensure extra heat and crisp!5 stars

  13. Gonna make this tonight – so excited! Also, I was wondering – where did you find that silverware in the first photo? I love the wooden stems!! 

    1. I hope you enjoyed the recipe, Kelly! The silverware is pretty old, but I think I got it at World Market. I hope this helps!

  14. We love roasted broccoli. And we eat a lot of broccoli, fast. With just 2 of us in our home, we don’t want to the broccoli to go bad. Now we can have frozen taste as good as fresh and not feel rushed to eat it at every meal. Thank you Erin!

  15. I have tried this, and it is delicious!  Do you think this technique would work with green beans?  I’m trying to find an easy and healthy way to approximate the Chinese style of garlic green beans that are fried.  Thanks so much!5 stars

    1. I’m so happy you enjoyed this recipe, Jocelyn! I’ve never tried it with green beans, so it would be a complete experiment. If you decide to play around with it, I’d love to hear how it goes!

  16. This dish was simple and tasted sublime! We are all in the middle of q as I searched for a recipe to liven up my selection of frozen only vegetables.

    I will only say this, probably the highest of compliments: Even after q, I may never buy fresh broccoli again. From the work involved in cutting it to the intolerable stench left over from the stems in the trash, I buy it because it is a nutritional power house and not because it is a desirous food choice.

    Thank you, gracious Erin, for making me fall in love with broccoli!5 stars

  17. I have been roasting fresh veggies for years! 
    Due to the early days of C, I was only able to find frozen broccoli. 
    I didn’t use the frozen broccoli until I saw this recipe to roast frozen broccoli. 

    This does not work and is a total fail of an idea. 
    I’ve tried this twice and both times the broccoli is a mushy mess. 

    1. Hi Patty, I’m so sorry that this recipe didn’t turn out as expected. Did you heat the sheet pan before adding the broccoli? I (and many other readers) have really enjoyed this recipe, so I wish it would’ve been a hit for you too!

  18. This was so lovely.   Took a meal to a family in need and made some for us.  Will do this again. 5 stars

  19. This is amazing! Fresh broccoli sits and sits in the fridge until it goes bad.  This is my absolute favorite way to eat it! Thanks for sharing 5 stars

  20. Skip the extra bowl and pour the olive oil and seasonings right in the bag. Shake a little then pour on the pan!

  21. This is such a game changer! I’ve tried this a handful of times, and to be honest, I like it even more than using fresh florets. Thank you for sharing this invaluable tip, Erin!!5 stars

  22. I was looking for something to spice up steamed broccoli and stumbled upon this recipe. How happy I am that I did!! Sooooo delicious ?  !!!!! 5 stars

  23. I literally googled “How to make frozen broccoli taste good,” and your recipe was the first one I read. It did not disappoint! My husband and I both loved it! It was a great addition to our chicken and rice dinner.5 stars

  24. This was so yummy! I loved the sweet char/caramelized crunch.(I omitted the parmesan.)
    So now this is my partn6ers new favorite way to eat broccoli.
    I’m going to try it with a bit of nutritional yeast.
    Thanks so much for this.5 stars

  25. I loved this recipe when I made it as you printed. I’d like to try it n the air fryer. Would you reccommend doing it and if so how would you make it.

    1. Elaine, I don’t actually have an air fryer (at least not yet!), so I’d recommend checking out some air fry recipes or conversion articles online for guidance.

  26. Broccoli came out soggy, despite following the instructions. The top part was slightly crisp, but the main parts of the broccoli were soggy. The problem is that frozen broccoli often contains some ice/water, which melted in the oven and pooled under the broccoli.
    We tried salvaging it by cooking it longer/broiling, but it was no use.
    In no universe was this “crispy” or at all comparable to roasted fresh broccoli.

    1. I’m sorry that this recipe didn’t turn out as you hoped, Sophie. I (and many other readers) really enjoyed it, so I truly wish it would’ve been a hit for you too!

    1. I’m so sorry to hear that this happened, A. I (and many other readers) had great success with this method, so I truly wish it would’ve been a hit for you too!

  27. I agree i don’t like veggies all 5hat much.
    It was great. Could eat a bag. I used lemon pepper didn’t have a lemon.5 stars

  28. How do you keep the oil from smoking?? The smoke point of olive oil is 350- mine starts smoking any higher than that.

    1. Leigh, I never notice this issue with roasting (and I roast veggies at 400 degrees or more). If you are concerned, you can swap in canola oil.

  29. A big improvement over the normal mushy frozen broccoli. It’s not crunchy like fresh broccoli, but my husband (who refuses to eat frozen broccoli) ate it and enjoyed it!5 stars

  30. Question: When mixing the broccoli in the bowl before roasting do you let them thaw first or take them right from the freezer to the bowl mix and then to the heated sheet pan and oven?

  31. Let me preface by saying, cooked broccoli is NOT my favorite vegetable but I had purchased a bag of frozen broccoli for a quiche recipe which required very little. Just so happened Well Plated posted this recipe so I decided to try it out using the remainder of the bag. WOW! Super delicious, even when reheated the next day! I have to say, I don’t dislike cooked broccoli anymore! Yet another great, easy recipe that hits it out of the ballpark! Thanks Erin!!5 stars

  32. This is excellent and saves time. What about frozen asparagus and frozen Brussels sprouts? I would love to find an easier way to roast those vegetables.5 stars

    1. I’m so happy that you enjoyed it, Barbara! Thank you for sharing this kind review! I have a Roasted Frozen Brussels Sprouts recipe but haven’t experimented with asparagus yet.

  33. Absolutely delicious and certainly easy-breezy to bake. One of the options was to add some garlic, and I did add 1 tsp. of minced garlic and used 12 ozs. of frozen broccoli florets and 12 ozs. of cauliflower and sprinkled with Pecorino/Romano cheese when I removed the florets from the oven. Other than the above, I followed the recipe as shown. Great tip and just a super recipe. Thank you.5 stars

  34. I have appreciated the recipes on frozen roasted veggies. Roasting gives them so much more interest and I never thought I could do it with frozen veggies, now I do it a lot. Convenient when out of fresh veggies. I use less oil–just spritz with misto sprayer but other then that follow recipe.5 stars

    1. Hi Kim! Did you make any adjustments to the recipe? I’m so sorry that it didn’t turn out as you hoped. I (and many other readers) really enjoyed it, so I truly wish it would’ve been a hit for you too!

  35. Hello! I am very interested in using this recipe for roasting frozen broccoli (I have an overabundance in my freezer right now), but wanted to make my mother’s favorite teriyaki broccoli. How would adding a saucy glaze affect the cooking or do you recommend only using fresh broccoli for that type of recipe?

    1. Hi Rachel! I haven’t tried it myself, but you could experiment with it. The glaze may burn easily at a high oven temperature, so definitely keep an eye on it. If you decide to try it, I’d love to hear how it goes!

  36. Hi! Thanks for this awesome recipe. I was just wondering where you found parchment paper that doesn’t burn at 450 degrees?

    1. Hi Kelly! Our paper does darken but doesn’t all-out burn by any means. I hope you enjoy the recipe if you try it!

      1. First, the broccoli was delicious!! We’ve also tried the zucchini with Parmesan, and it was great too! I had the same question about the parchment paper. Mine definitely looked burned—at least it was dark brown and smelled burned (thankfully no flames!!)
        What is the purpose for the parchment paper? Easy cleanup?

        1. I’m SO happy that you’ve enjoyed the recipe, Margaret! The parchment paper does make for easier cleanup. If you prefer, you can certainly use foil instead. I hope this helps!

        1. I’m so sorry this happened, Bill! I haven’t had this issue before, but you can certainly use aluminum foil next time if you prefer. I hope this helps!

  37. This was so easy to make and turned out very well. But all I had was a mix of broccoli and cauliflower. Prepared to instructions. I’ll do this again with other veggies!5 stars

  38. I was really hoping this recipe would lead to frozen vegetables that roasted correctly but unfortunately that was not the case. While the vegetables were not as mushy as they have been before, they were nothing like fresh roasted veggies. I followed the recipe exactly including the sugar and preheating the pan. I am not convinced that there is any way to make frozen vegetables crispy when roasting.2 stars

    1. I’m sorry that this didn’t turn out as you hoped, Andy. I (and many other readers) have really enjoyed it, so I wish it would’ve been a hit for you too!

  39. We are eating plant based no oil. I made these without oil and my husband loved them! I also tried it with frozen cauliflower and it worked great too. Such a time saver since we have frozen veggies all the time.5 stars

  40. My bag of frozen broccoli had gigantic florets, which might be why mine steamed in the oven and didn’t have a roasted texture. I’ll definitely be trying again if I happen across a bag of mini florets, because the “fail” was still delicious. I broiled mine for an additional 4 minutes and then cooked at 450 degrees for around 10 more (checking on them every few minutes). Adding the sugar is a must because the caramelization is what really makes this dish and ensures that you’ll get a tasty result even if your roasted frozen broccoli isn’t able to achieve doppelgänger status.5 stars

  41. Holy smokes! Was this easy and delicious! I used the Everything Bagel seasoning along with salt, garlic powder, and sugar. Thank you for this yummy recipe I will be using often!5 stars

  42. This looks great! We have a few bags of frozen florets left over as we stocked up when the p began. I am a regular vegetable roaster but this will be a great way to use up all of the left over frozen veggies! Additionally, I like to add a good pinch of Curry Powder as well as Onion and Garlic Powders to my roasted veg. Thanks for sharing!5 stars

  43. Thanks to this recipe, roasted vegetables are part of my meal prep routine rather than a special occasion if I have extra time on my hands (which is about twice a year max). So tasty, especially with the lemon juice. I’m going to try it with frozen cauliflower next.5 stars

  44. Loved learning that I can easily roast frozen veggies. Tried this recipe and my husband and I enjoyed it immensely. Thanks so much.5 stars

  45. This was a very easy recipe. Who knew you could roast frozen broccoli. This was very yummy! I will definitely make again .5 stars

  46. So easy and good — I’ve never liked frozen broccoli very much, but this recipe elevated it. Will make many times over!5 stars

  47. Easy, delicious, and healthy what more can you ask for. Served this to my daughter and friend today and they loved it.5 stars

  48. These were the best broccoli I have ever made and my 2 year old toddler eats them like crazy! Thank you for this wonderful recipe.5 stars

  49. Delish!!! I am so grateful to have learned that you can roast frozen broccoli and it will get crunchy. Thank you for a wonderful, simple recipe!5 stars

  50. Woww, this was delicious and so simple! I roasted some broccoli following your recipe to put in a bulgur wheat bowl with some other ingredients and by the end I just wanted the whole thing to be broccoli! I’ve always loved it broccoli but I had no idea it could be this delicious.5 stars

  51. I’m not sure how this recipe got so many high rankings. I’m not being ugly, but it did not turn out at all like the recipe stated it would. I used a 12 Oz bag of frozen broccoli florets and reduced the other ingredients accordingly. My parchment paper burned in the preheating process, so I discarded it and sprayed the pan with olive oil spray. Added seasoned broccoli to hot pan; it did not sizzle. Placed in 450° oven and after 5 minutes, oven was filled with smoke. As the frozen broccoli defrosted it added water to the pan which did not mix well with the hot oil and it smoked up my whole kitchen. I tried to leave it in for 5 more minutes but couldn’t stand it. Transferred to another pan and put back in, only for it to smoke some more. Got a little char on it so I took it out, squeezed lemon on it, tasted it, and it was AWFUL. Threw it all away. Smoky kitchen + yucky broccoli = No bueno! So disappointed.1 star

    1. Hi Laura! I’m so sorry to hear this happen. There are a few things that stick out to me. Not all parchment papers are the same. You need to make sure the one you are using is able to withstand 450 degree oven temperature. Second hot olive oil and water do not mix which is what resulted in you having smoke.

  52. This recipe fails to account for the amount of moisture in these florets, especially if your bag is full of large round tops. I had to drain this after the prescribed bake time and returned it to the oven. If you don’t cut the larger tops after they’ve softened in the oven, they taste like wet socks. This is easier in a non stick frying pan. Takes about the same amount of time. Cover on high until no longer frozen, drain, uncover until they no longer leave a trail in the pan and add olive oil. Minced garlic ect. Toast in the oil a few min.

    1. I’m sorry to hear that you had trouble with this recipe, Michael. I know it’s frustrating to try a new recipe and not have them turn out, so I really wish you would’ve enjoyed them!

    2. Delicious!!!!! I used a lemon flavored olive oil, Trader Joe’s green goddess seasoning + a touch of maple syrup. I took someone’s advice from another comment & added the oil + seasonings straight into the bag of broccoli & shook it up. Definitely will be roasting broccoli this way forever!!! YUMMM!!!!5 stars

  53. I tried this and it was really yummy! It was not as crispy as when roasting raw broccoli but I did not follow the advice of broiling in the upper rack, I will next time. I ate all of it right out of the oven and didn’t share lol. Thanks Erin!5 stars

    1. Hi Dee! I have a slow cooker broccoli cheese soup that is similar to Panera’s but doesn’t need the to have the broccoli cooked ahead of time if you’d like to check it out: Also it would be really hard for me to advise if this can be used in other recipes without knowing the recipe that you are using, but I do think this broccoli is very flavorful and so delicious, even on it’s own! Hope this helps!

  54. This worked well with fresh broccoli tonight. I sliced the large florets in half, peeled and sliced the stems into coins, and used a pinch of brown sugar. The lemon halves were roasted along with the broccoli. Before serving I drizzled the lemon juice over the broccoli. Quick, easy, and tasty recipe – thank you.5 stars

  55. Just like to note that frozen veggies are not bacteria free, which is why you can’t just defrost and eat them raw like fresh veggies, but as long as you cook them at above 165f, then you’re good. Also why you can’t steam frozen veggies out of the bag and must let it sit in the bag for at least 5mins if you microwave them.5 stars

  56. Tried this in a pinch, turned out just amazing. Would never have thought this could work, it’s a game changer. Thank you!!5 stars

  57. Delicious. I am definitely making this again. Most likely as the main course. I skipped the sugar and have no regrets.5 stars

  58. My family loved this recipe and it’s a game changer! The broccoli came out perfectly and the lemon hit was perfect. This will be in permanent rotation at our house. Thank you!5 stars

  59. Dumb question but do you defrost first or use right from freezer. I reread but don’t see this ste

    1. Hi Hillary! I’m sorry to hear you didn’t see it! It was actually listed as the first ingredient in the recipe card! I love this recipe because you do not have to defrost them first! That is the beauty of it! Hope you enjoy it!

  60. I love this recipe! Someone commented about the moisture in the florets. I’ve found that if I buy the store brand, the florets are enormous and there’s tons of extra liquid and this method isn’t ideal for them. But, if I buy a brand name (just grab them when they’re on sale), the florets are smaller, and this is perfect. Thank you so much for sharing!5 stars

    1. I actually think you’re on to something here. Could the generic soak there veggies first? Or plump them somehow? Possibly how long they’ve been sitting in my freezer?5 stars

  61. Quick, easy and super delicious! So much better than steaming frozen broccoli. I’ll be using this one regularly. Thanks!5 stars

  62. I tried this tonight minus the parchment paper and lemon (I realized I had no lemon after I started cooking), and it was delicious! Next time I think I’ll try mixing broccoli and cauliflower.5 stars

  63. Loved the taste and the texture. I threw some leftover steak on the sheet a few minutes before I took the broccoli out. I used Stevia instead of sugar and red pepper cause I didn’t have the flakes. This is going to be a go to for me. Thank you!5 stars

    1. Hi Lis! So glad you enjoyed the recipe! Thank you for this kind review and feedback on the changes you made! Yum!

  64. I loved your roasted frozen brussels sprouts but the broccoli just did not work for me. Even after broiling a bit it was still no where near the fresh roasted.1 star

    1. I’m sorry to hear that you had trouble with the recipe, Sheila. The method and timing has worked well for myself (and others) but I know how frustrating it can be to try a new recipe and not have it work out, so I really wish you would’ve enjoyed it!

  65. I’m with some of the commenters… I’d blanch the broccoli,that’s frozen for a min or two.. then follow,as written. My broccoli even after roasting was still a bit wet. Tasted good, but needs some adjustment. With raw broccoli I think it could be great.3 stars

  66. Very very good! I think pre-heating the baking sheet is the “magic” in this recipe. I love fresh broccoli oven roasted, but don’t always have that option. This recipe makes the frozen broccoli taste like I roasted fresh broccoli. Yum, yum, yum!!!5 stars

  67. I tried this this afternoon, just for myself, lol old but not yet daft, I was cooking salmon darnes in my recently aquired air fryer, I was matching the salmon with steamed baby new potatoes, frozen peas and trying the frozen broccoli also in the air fryer, sadly , I blame it on my advancing years I ommited at the start, tossing the broccoli in the extra virgin olive oil and as I plated up I forgot to sprinkle with lemon juice. However the resultant dish was very enjoyable, Ok the oil and the lemon juice were badly missed. I will however try this again,` but will atempt to make sure and switch on my sadly geriatric 82 year old brain !!!

  68. This is excellent and I might never fix frozen broccoli any other way. I added red bell pepper 1 inch squares, baked for 15, flipped all and baked 4 more minutes. I seved it with garlicky pasta Alfredo and what an excellent, easy, quick meal it was!5 stars

  69. I’m not sure what was wrong but I followed the recipe exactly and the broccoli was mushy. The only thing I wonder is could it make a difference that I used the steamable broccoli florets. Very disappointed since it was a Thanksgiving dish.1 star

    1. Katherine, I am so sorry to hear this was disappointing. Frozen broccoli is definitely more of a shortcut weeknight side than holiday worthy dish, as it just can’t get as crisp as fresh. Regardless, I know this is a huge bummer. I wish it would have turned out better for you.

  70. My family loved this! I’ve tried several other frozen roasted broccoli which most has been thrown away. We ate a whole bag. This is a keeper, thank you.5 stars

  71. Delicious! I made this tonight for the first time. My grandchildren gobbled it up and the 7 y/o told me to make it again, which I definitely will! Thanks for this easy and delicious recipe!!5 stars

  72. Frozen cauliflower is definitely also a winner, imo it roasts even better than broccoli. I’ll give this a try too though normally for some reason frozen broccoli turns out soggy :( I suspect the frozen variety sold here is cut into bigger florets than yours

  73. This is one of my 22 yo grandson’s favorite dishes. I have to fix 2 bags of broccoli at a time when he and his dad have dinner with us because he eats half of it! IMHO the lemon absolutely makes this ‘pop’.

    Thanks for adding this welcome dish to our fam favorites!5 stars

  74. Oooooh yeah!!! Made this, it’s delicious and we loved it! Our kids too (and they’re super picky eaters who aren’t too fond of vegetables…grrr)!

    Thanks for the recipe, it’s a keeper and will be making it regularly.5 stars

  75. Absolutely the best broccoli I and my family have tasted. Will never boil/steam (and ruin!) broccoli again. Lemon and garlic essential 😁5 stars

  76. When I tell you my 1.5 year old said “mmmmm” after every bite….👏🏼😂 So good. So easy. Definitely will be a regular side in our house! The fresh lemon was a perfect touch.5 stars

  77. Quick, easy and delicious! I was so thrilled with your recipe that I told my trainer today!5 stars