Roasted Broccoli (From Frozen)

3 minutes

Turning humble, raw produce into caramelised, crispy-on-the-outside, soft-on-the-inside bites is exactly what you get with this straight from the freezer Roasted Broccoli recipe. Just what busy families need!

I can already hear your skepticism. “Frozen broccoli?!”

The convenience of frozen veggies is undeniable. They’re a lifesaver when you’re rushed off your feet, or when you simply can’t make that trip to the supermarket. But who said convenience has to be boring? Who declared it should lack in flavour or texture?

How to Make Roasted Broccoli From Frozen

Step 1: Preheating your oven is vital here! You want to get it super hot, to around 220°C (425°F) or 200°C (375°F) for fan/convection. The high temperature will quickly evaporate the moisture and ice from the outside of the broccoli florets.

Step 2: Although you’re not going to thaw it beforehand, it’s a good idea to remove the excess ice crystals and moisture from the outside the florets to prevent them from steaming (and steaming means no charred outsides).

Lay all the broccoli out on kitchen towel and then dab it to remove as much excess moisture as possible.

Step 3: Add your broccoli, olive oil, salt, pepper and garlic (with any other seasonings you fancy) to a large bowl then toss to coat. You want every piece to be evenly coated.

Step 4: Tip the seasoned broccoli onto a baking sheet in a single layer, giving them plenty of room (again to avoid steaming) then roast in the oven for around 25 minutes. Turn them halfway through to ensure you get an even roast.

Step 5: Serve hot, sprinkled with lemon zest and extra salt if needed.

Tweaks

Don’t let my recipe limit you. It works well as the base for roasting frozen broccoli. Here are just a few things I love to do:

• Go Cheesy: Once you’ve roasted the broccoli, sprinkle some grated Parmesan or sharp cheddar over the top and pop it back in the oven for a few minutes until the cheese is bubbly and golden.
• Middle-Eastern Inspired: Once out of the oven, drizzle with tahini and sprinkle with za’atar or sumac. The nuttiness of the tahini complements the roasted notes of the broccoli.
• Bring Texture: After roasting, sprinkle with slivered almonds or chopped roasted hazelnuts. The added crunch and nuttiness make for the perfect contrast.
• Add a Dressing: Drizzle a balsamic reduction over the roasted broccoli. Its sweet-tart flavour enhances the broccoli’s charred edges.

Storage

Refrigerate: Transfer to an airtight container after cooling roasted broccoli to room temperature. Store in the refrigerator for 3-4 days.

Freeze: Cool broccoli thoroughly, then place in a freezer-safe container or bag. Store frozen for up to 3 months.

Reheat: For best results, reheat in a preheated 190°C (375°F) or 160°C (325°F) for fan/convectionoven for 8-10 minutes. Alternatively, use a microwave, heating in intervals until warm. It may go a little soggy in the microwave, however.