• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Toasty Kitchen

  • Home
  • Recipe Index
  • Subscribe
  • About
  • FAQ
menu icon
go to homepage
  • Home
  • Recipes
  • Subscribe
  • About
  • FAQ
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Home
    • Recipes
    • Subscribe
    • About
    • FAQ
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Side Dishes

    Parmesan Roasted Frozen Broccoli

    Published: Nov 12, 2017 · Modified: Jan 7, 2022 by Heather · As an Amazon Associate I earn from qualifying purchases. · 866 words. · About 5 minutes to read this article.

    Jump to Recipe
    Parmesan roasted frozen broccoli recipe.
    Parmesan roasted frozen broccoli recipe.
    Parmesan roasted frozen broccoli recipe.

    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.

    Roasted broccoli florets on a metal sheet pan.

    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

    Ingredients on a counter top.
    • 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.
    Assembling frozen broccoli florets on a metal sheet pan.
    Top left: seasoning broccoli florets before tossing together in a bowl. Top right: layering parmesan cheese over frozen broccoli before baking. Bottom left: sheet pan of broccoli, ready for the oven. Bottom right: sheet pan of broccoli after baking.

    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).

    Wooden spatula filled with roasted broccoli on a metal sheet pan.

    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.
    Roasted broccoli florets on a metal sheet pan.
    Print Recipe
    4.13 from 8 reviews

    Parmesan Roasted Frozen Broccoli

    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.
    Prep Time5 minutes
    Cook Time20 minutes
    Total Time25 minutes
    Servings: 4 servings
    Calories: 126kcal
    Author: Heather

    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

    • Nordic Ware Half Baking Sheet
    • Microplane Zester
    • Slotted Spatula
    • Pyrex Glass Mixing Bowls

    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.

    Nutrition Estimate

    Calories: 126kcal | Carbohydrates: 8g | Protein: 5g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 4mg | Sodium: 285mg | Potassium: 371mg | Fiber: 3g | Sugar: 2g | Vitamin A: 793IU | Vitamin C: 101mg | Calcium: 129mg | Iron: 1mg
    Course: Side Dish
    Cuisine: American

    More recipes

    • A white bowl filled with broccoli, topped with cheese sauce.
      Cheesy Broccoli (gluten-free)
    • Metal spoon scooping broccoli casserole from a white casserole dish.
      Cheesy Broccoli Casserole
    • Roasted buffalo cauliflower recipe.
      Roasted Buffalo Cauliflower
    • A white bowl filled with broccoli, cauilflower, onions, and peppers.
      Broccoli Cauliflower Salad

    More Side Dish Recipes

    • Close up of strawberries, walnuts, feta cheese, and onions on a bed of lettuce.
      Strawberry Walnut Salad
    • Roasted potatoes and asparagus on a metal sheet pan.
      Roasted Potatoes and Asparagus
    • A metal spoon scooping creamy potato soup from a white bowl.
      Irish Potato Soup
    • A decorative collage of side dishes to serve with chili.
      35 Best Side Dishes For Chili

    Share this post:

    Subscribe

    Get our newest recipes delivered to your inbox for free!

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Susan

      August 07, 2022 at 6:21 pm

      Despite following these directions, I had wet, soggy broccoli

      Reply

    Primary Sidebar

    Heather of The Toasty Kitchen

    Hi, I'm Heather of The Toasty Kitchen. I love cooking with real, unfussy ingredients, and I want to help you make homemade meals with ease.

    More about me →

    Spring recipes

    • White bowl filled with arugula, potatoes, tomato, and red onion.
      Roasted Potato Arugula Salad
    • White bowl filled with salad ingredients.
      Salmon Cobb Salad
    • Creamy Lemon Chicken Pasta
    • Oven roasted pork loin recipe.
      Oven Roasted Pork Loin with Apricot Glaze

    Reader Favorites

    • A spoon scooping raspberry sauce from a white bowl.
      Raspberry Sauce For Cheesecake
    • Cooked steak tips in a cast iron pan.
      Garlic Butter & Herb Sirloin Tips
    • Red spatula covered in white frosting.
      Cream Cheese Buttercream Frosting
    • Graham crackers dipped in a bowl of strawberry cheesecake dip.
      Strawberry Cheesecake Dip

    Footer

    ↑ back to top

    About

    • About
    • FAQ
    • Privacy Policy
    • Disclaimer
    • Contact

    Newsletter

    • Sign Up! for emails and updates

    As seen in

    logos of publications The Toasty Kitchen has been published in.

    Copyright © 2023 The Toasty Kitchen®