Parmesan roasted frozen broccoli is a flavorful and easy side dish that's ready in less than 30 minutes. This recipe uses frozen broccoli (yep - straight from the freezer!) to save time and prep work.
Tired of cooking up your frozen broccoli only to end up with a limp, soggy mess? You'll love this recipe for parmesan roasted frozen broccoli because your broccoli can go straight from freezer to oven, no thawing needed.
The secret to success? Preheating your sheet pan beforehand. No more soggy broccoli sitting in puddles on the sheet pan. This broccoli turns out crisp-tender and perfectly cooked through.
Parmesan cheese adds a cheesy, salty flavor and red pepper flakes add a hint of heat. Serve roasted broccoli alongside your favorite main course, like crispy baked chicken thighs or panko crusted salmon.
Ingredients and substitutions
- Frozen broccoli - You'll need 16 ounces of frozen broccoli. I found that this was the perfect amount for a half sheet pan (13x18 inches) without overcrowding (which can cause your broccoli to turn out soggy). Want to cook more than 16 ounces? Divide your broccoli between two sheet pans, rotating them between racks halfway through baking.
- Olive oil - Coating your veggies in oil encourages browning, adds flavor, and helps prevent sticking to the sheet pan.
- Seasoning - Salt, garlic powder, red pepper flakes, and black pepper. Red pepper flakes can be omitted for a mild flavor.
- Parmesan cheese - I recommend using freshly grated parmesan cheese. Canisters of manufactured parmesan cheese often contain anti-clumping powders that prevent the cheese from melting evenly. Fresh parmesan cheese works best in this recipe.
Preheating your sheet pan
The most important tip when baking frozen broccoli is this: preheat your sheet pan beforehand.
After your oven has preheated and while prepping your broccoli, place your sheet pan in the oven (with nothing on it) for five minutes.
Carefully, using oven mitts, remove your hot sheet pan from the oven. Give it a quick spray with cooking spray, and spread your prepared broccoli across the baking sheet. Return it quickly to the oven to bake.
Why preheat your sheet pan? When pouring frozen broccoli onto a preheated sheet pan, the veggies instantly begin to defrost. Any water released from the broccoli will quickly evaporate, instead of slowly forming puddles for your broccoli to sit in (making it soggy and mushy).
Frequently asked questions
- Will my broccoli turn out crispy? Using frozen broccoli will not turn out quite as crispy as fresh broccoli. However, with the included tips, your broccoli will turn out tender-crisp with crispy, lightly browned edges.
- How to I prevent my broccoli from getting mushy? Roasted broccoli will turn out mushy for a few reasons: cooking for too long, overcrowding the pan, and not preheating your pan beforehand.
- Can I use my own seasoning? Have a favorite seasoning blend (like Cajun seasoning) in your kitchen? Simply omit the seasoning in the recipe card and add your own seasoning to taste.
- How to prevent sticking: Broccoli sticking to your sheet pan? Give your pan a light spray with cooking spray, or use parchment paper before adding your broccoli.
- Can I use other veggies? This recipe can work for other frozen veggies, too! Similar hearty vegetables, like cauliflower or brussels sprouts, can be baked as written below. More delicate veggies, like green beans or zucchini, will need slightly less baking time.
Parmesan Roasted Frozen Broccoli
Ingredients
- 16 ounces frozen broccoli florets
- 2 tablespoons olive oil
- ¼ teaspoon red pepper flakes
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ¼ cup freshly grated Parmesan cheese
Instructions
- Preheat oven to 425 degrees Fahrenheit. Five minutes before baking, place your half sheet pan (with nothing on it) into the oven to preheat.
- In a large bowl, add your frozen broccoli florets. Drizzle olive oil and sprinkle red pepper flakes, garlic powder, salt, and pepper over top. Toss to evenly coat.
- Carefully, using oven mitts, remove your preheated baking sheet from the oven. Lightly spray with cooking spray, or line with a sheet of parchment paper. Pour prepared broccoli onto baking sheet and spread out evenly. Sprinkle parmesan cheese over broccoli florets.
- Bake for about 20-22 minutes, or until broccoli is lightly browned around the edges and is crisp-tender (can pierce through with a fork with little resistance).
Equipment Recommendations
Notes
- Why preheat your sheet pan? When pouring frozen broccoli onto a preheated sheet pan, the veggies instantly begin to defrost. Any water released from the broccoli will quickly evaporate, instead of slowly forming puddles for your broccoli to sit in (making it soggy and mushy).
- Red pepper flakes can be omitted for a mild flavor.
- Leftover cooked broccoli will keep for 3 to 5 days in a tightly sealed container in the refrigerator.
Despite following these directions, I had wet, soggy broccoli