Roast a bag of frozen broccoli to make cooking easier and serve up the most delicious side dish. This is particularly great topped with grated Parmesan cheese and is a perfect texture to share with the kids.

Roasted frozen broccoli on pan.

Roasted Frozen Broccoli

My son has always been wary of broccoli, but as soon as I tried roasting frozen broccoli, it was like a lightbulb went off. This texture, which is a little softer than roasting fresh broccoli, was easier for him to eat. We also tried it straight off the pan the first time I made it, which made it feel novel and fun, and I think that was key!

I love to keep a bag of frozen broccoli on hand in the freezer to make this easy side dish to go with weeknight meals, and I love how easy it is to add flavor according to our moods. This is one of our all-time favorite ways to cook frozen vegetables.

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Ingredients You Need

The ingredients you need to make this broccoli recipe are very straightforward, so check the list below and get started.

Ingredients for roasted frozen broccoli on countertop.
  • Frozen broccoli florets: Look for a bag of frozen broccoli florets in the freezer aisle. Some brands have more stems than others, so you may need to try a few. I prefer the ones from Trader Joe’s, as they have more florets than many others.
  • Olive oil: I use extra virgin olive oil in this recipe to add flavor and to ensure the broccoli roasts up soft, tender, and slightly caramelized.
  • Salt (optional): This tastes best with some salt, but if you are making this for a baby (it’s a great baby-led weaning food!) you can leave it off a portion.
  • Parmesan cheese (grated; optional): This adds a lot of flavor to the broccoli, so definitely use it unless there’s a dairy allergy or intolerance. In that case, many like to use nutritional yeast instead.
  • Lemon zest: This is optional to add more flavor if desired.

Step-by-Step Instructions

Below is a preview of how to make this recipe so you know what to expect from the process. Scroll down to the end of this post for the full amounts and timing. The process is a little different from roasting fresh broccoli florets.

how to make roasted frozen broccoli in grid of 4 images.
  1. Preheat the oven. Place the broccoli onto a rimmed baking sheet. I prefer to line my pans with parchment paper. Bake to allow the ice to evaporate off the frozen broccoli.
  2. Remove the pan from the oven and drizzle with the olive oil, coating and stirring well until all the florets are a little shiny and coated with oil. Use tongs to make this easy. Sprinkle with salt, if using.
  3. Roast, adding the grated Parmesan for the final 2 minutes. The broccoli will be tender when poked with a knife, lightly browned, and slightly crispy around the edges.
  4. Serve warm with a squeeze of lemon juice if desired.

How to Store

Store leftover roasted broccoli in a airtight container in the fridge for up to 5 days. Reheat to serve. You can heat quickly in the microwave, oven, or air fryer.

Best Tips for Success

  • You can sprinkle with sesame seeds, pepper, grated Parmesan, garlic powder, shredded cheese, or Everything Bagel Seasoning to adjust for your family’s taste preferences.
  • Or you can serve with a sauce or dip if your kids like to dunk their food. Try Ranch, ketchup, guacamole, salsa, or any favorite sauce or dip.
  • You can double this recipe if needed. Just try to spread out the broccoli evenly so it roasts, rather than steams. You may need two pans.
  • Know that roasting frozen broccoli results in florets that are a little more tender than if you start with fresh, but it’s just as delicious.

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I’d love to hear your feedback on this post, so please rate and comment below!

Roasted frozen broccoli on pan.

Roasted Frozen Broccoli

Roast a bag of frozen broccoli to make cooking easier and serve up the most delicious side dish. This is particularly great topped with grated Parmesan cheese!
5 from 7 votes
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Cuisine American
Course side
Calories 110kcal
Servings 4

Ingredients

  • 16 ounces frozen broccoli florets
  • 2 tablespoons olive oil
  • ¼ teaspoon salt (optional)
  • 2 tablespoons Parmesan cheese (grated; optional)

Instructions

  • Preheat the oven to 400 degrees F.
  • Place the broccoli onto a rimmed baking sheet. Bake for 10 minutes.
  • Remove the pan from the oven and toss with the olive oil, coating and mixing well until all of the florets are a little shiny and coated with oil. Use tongs to make this easy. Sprinkle with salt, if using.
  • Roast for an additional 10 minutes, adding the grated Parmesan for the final 2 minutes. The broccoli will be tender when poked with a knife, lightly browned, and slightly crispy around the edges.
  • Serve warm.

Notes

  • Store leftover roasted broccoli in a container in the fridge for up to 5 days. Reheat to serve.
  • You can sprinkle with sesame seeds, grated Parmesan, shredded cheese, or Everything Bagel Seasoning. Or you can serve with a sauce or dip if your kids like to dunk their food. Try ranch, ketchup, guacamole, salsa, or any favorite sauce or dip.
  • You can double this recipe if needed. Just try to spread out the broccoli evenly so it roasts, rather than steams. You may need two pans.
  • Know that roasting frozen broccoli results in florets that are a little more tender than if you start with fresh, but it’s just as delicious.

Nutrition

Calories: 110kcal, Carbohydrates: 8g, Protein: 4g, Fat: 8g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Cholesterol: 2mg, Sodium: 223mg, Potassium: 361mg, Fiber: 3g, Sugar: 2g, Vitamin A: 726IU, Vitamin C: 101mg, Calcium: 83mg, Iron: 1mg
Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

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Comments

  1. 5 stars
    Thank you for this amazing recipe. Many an evening I would crave roasted broccoli but only had frozen brocc on hand. Not only is your recipe for frozen roasted broccoli good-it’s better than conventional roasting of raw. The texture is more palatable for my kids and I love that it’s soft yet crispy on the edges.

  2. 5 stars
    I love this method for frozen broccoli! Do you think the same method could be used for frozen cauliflower as well?