You can't beat the convenience and affordability of frozen vegetables, so naturally I've been on a mission to make a bag of frozen broccoli taste like a million bucks. And, you guys, I finally nailed it. This easy technique will have you buying frozen broccoli in bulk because yes, these florets really are that good.
You'll roast the florets in a very hot oven (450°F), top them with Parmesan cheese, and finish the dish with a generous squeeze of lemon juice. The result of your (very minimal) effort is the fastest side dish suited for just about any dinner.
High Heat Is Crucial to Crispy Roasted Broccoli
I used to be a frozen vegetable disbeliever. I spent my childhood eating so many overcooked microwaved frozen vegetables that I had convinced myself there was no hope for them. So if you think of frozen broccoli as mushy and subpar, make this recipe immediately. The secret here is to preheat the baking sheet and cook the broccoli at high heat, ensuring it roasts instead of steams.
When the frozen florets hit the hot baking sheet, any ice on them will quickly evaporate and the florets can begin to brown. Once tender, topping them with Parmesan and finishing them under the broiler allows for a bonus level of caramelization. A big squeeze of lemon juice brightens it all up. It's frozen broccoli like you've never had it before, and I guarantee you'll want it again and again.
Oven-Roasted Frozen Broccoli
Prep time: 5 minutes ; cooking time: 15 minutes to 20 minutes
1 (16-ounce) bag
frozen broccoli florets (do not thaw)
Freshly ground black pepper
grated Parmesan cheese
medium lemon, halved
Arrange one rack in the middle of the oven and one rack in the highest position, then heat to 450°F. Place a rimmed baking sheet in the oven while it's heating.
Combine the broccoli, olive oil, salt, and a few grinds of pepper in a large bowl and toss to coat. Carefully remove the hot baking sheet from the oven, add the broccoli, and spread it into an even layer. Roast on the middle rack until the broccoli is tender and beginning to brown at the edges, 15 to 18 minutes.
Remove from the oven. Switch the oven to broil. Scatter the Parmesan evenly over the broccoli. Return to the oven and broil on the upper rack until the cheese melts, 1 to 2 minutes. Squeeze the juice from one lemon half over the broccoli and toss to combine. Cut the other lemon half into wedges and serve alongside the broccoli.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.