This easy recipe will take you about 40 minutes to make - 10 minutes of prep time and 30 minutes in the oven. Frozen vegetables are a lifesaver. If you’re like me and you’re tired of food waste, a great way to prevent that is to buy fewer fresh veggies but stock up on frozen ones. The convenience is unparalleled - they’re already cut and cleaned, and in many cases, you can cook them from frozen. Most importantly? You can actually crisp them up in a hot oven. My concern was that they would turn out mushy, but they consistently turn out browned and crispy.
Recipe Card
Frozen broccoli florets: They typically come in 1-pound bags, so get two of them if you want to make the recipe as written. Olive oil spray: You can drizzle the florets with olive oil and mix it in with your hands if you prefer, but spraying is the most convenient. To season: Kosher salt, black pepper, garlic powder, and dried thyme.
You start by preheating your oven to 425°F. Line a large, rimmed baking sheet with parchment paper. Next, open two bags of frozen broccoli florets and spread them evenly on the pan. Spray the broccoli liberally with olive oil and sprinkle it with seasonings. Place the pan in the oven and bake the broccoli until browned in spots. This should take around 30 minutes, but oven temperatures vary, so start checking after 25 minutes. If needed, keep roasting until the florets are as browned as you’d like. In my old oven, it took 40 minutes.
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If you must store leftovers, keep them in an airtight container in the fridge for up to three days and reheat them uncovered in a 350°F oven. I don’t recommend freezing the leftovers.
