Oven Roasted Frozen Broccoli

$1.23 recipe / $0.62 serving
by Beth - Budget Bytes
4.82 from 70 votes
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I had an “Ah-ha!” moment last week that I just had to share with you. I always thought frozen broccoli wouldn’t work well for roasting because it’s just too wet (it is blanched in hot water before freezing), but a couple weeks ago and a friendly commenter mentioned that they roast frozen broccoli all the time and it turns out great (this is why I love to hear your thoughts and experiences). So, I tried it, I loved it, and now I’m sharing it! Oven Roasted Frozen Broccoli is officially my new favorite easy side dish.

See this recipe used in my weekly meal prep.

roasted frozen broccoli florets on a sheet pan

Why Roast Frozen Broccoli?

Not only is frozen broccoli generally less expensive than fresh broccoli, but it’s already washed and chopped, which takes a lot of prep work out of your meal. And because frozen broccoli is blanched before it’s frozen, it’s already partially cooked, which means it takes less time to roast than fresh broccoli. It’s seriously the easiest side dish ever and it goes with just about anything!

Is Roasted Frozen Broccoli Crispy?

Roasted frozen broccoli florets will not be quite as crispy as roasted fresh broccoli, but the edges of the florets still develop a nice gentle brown color that gives that slightly smoky roasted flavor. The inside of the broccoli florets maintains a nice level of moisture and a good amount of tooth/bite.

How Do You Keep it From Turning Out Wet?

Frozen broccoli can have a lot of ice on the outside, so it’s really important that the broccoli florets are spaced out very well on the baking sheet. If they’re crowded, the ice will not be able to evaporate well and your broccoli will turn out wet and mushy. You can also control the moisture level by roasting a bit longer, which again, allows for more evaporation.

What Do You Use to Season Roasted Broccoli?

I seasoned my broccoli with Montreal Steak Seasoning (coarse ground salt, garlic, pepper, red pepper), but you can customize the seasoning to be whatever your heart desires. I think lemon pepper would be great, as would chili powder, smoked paprika, and cumin. Play with it! :)

A roasted broccoli floret being dipped into a dish of ranch dressing

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Oven Roasted Frozen Broccoli

4.82 from 70 votes
Oven Roasted Frozen Broccoli florets is the fastest, easiest side dish that can go with just about any dinner!
a plate full of oven roasted frozen broccoli and a cup of ranch dressing
Servings 2 to 3 servings
Prep 5 minutes
Cook 30 minutes
Total 35 minutes


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  • Preheat the oven to 400ºF. Line a baking sheet with parchment paper. Spread the frozen florets out over the baking sheet (no need to thaw).
  • Drizzle the olive oil over the florets, then sprinkle the Montreal steak seasoning over top. Toss the florets in the oil and seasoning until everything is evenly distributed (it's okay if a lot of it falls onto the baking sheet, it will be stirred and redistributed again later).
  • Transfer the baking sheet to the oven and roast for 20 minutes. Take the baking sheet out and use a spatula to stir the broccoli and redistribute the oil and spices. Return the baking sheet to the oven and roast for another 10 minutes, or until the broccoli develops the amount of brownness desired. Serve hot.

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I make this in small batches of 2-3 servings because it's best right when it comes out of the oven and it's so easy to prepare. The recipe can easily be doubled and will still fit on one sheet pan.


Serving: 1ServingCalories: 89kcalCarbohydrates: 5.45gProtein: 3.2gFat: 7.1gSodium: 402.45mgFiber: 3.4g
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How to Roast Frozen Broccoli – Step by Step Photos

package of frozen broccoli florets

Make sure you buy “broccoli florets” and not “broccoli pieces” for this recipe. Broccoli pieces are usually at least half-stem pieces, which can be great for things like broccoli soup, but not as good for recipes like this. Preheat the oven to 400ºF before you begin so that it’s fully up to temp before the broccoli goes in.

Close up of a bottle of steak seasoning with the broccoli in the background

This is the steak seasoning I used. Some brands call it “Montreal Steak Seasoning” but it’s basically a really coarse mix of salt, pepper, garlic, and a couple other spices. It’s so delish! You can use this seasoning or any other seasoning blend for your roasted broccoli.

Seasoned broccoli florets on a baking sheet lined with parchment paper

Line a baking sheet with parchment then spread the frozen broccoli florets out over the baking sheet. Drizzle with 2 Tbsp olive oil and 1/2 Tbsp steak seasoning. Toss the broccoli in the oil and spices to distribute them over the surface. It’s okay if a lot of it ends up on the parchment instead of the broccoli because it will be stirred later and the seasoning will stick better then (as opposed to now when it’s frozen).

Roasted broccoli on the baking sheet

Roast the broccoli in the fully preheated oven for 20 minutes, then take the baking sheet out and give the broccoli a good stir. The spices should stick to the broccoli a little better now. Return the sheet to the oven and roast for another ten minutes, or until the edges are browned to your liking. Serve immediately.

a plate full of oven roasted frozen broccoli and a cup of ranch dressing

Enjoy as a side dish with your favorite meal, or just on its own with a little sauce for dipping! (pictured with ranch dressing)

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  1. I was happily surprised at how well this tasted. No sense that it was frozen. Thank you so much!

  2. I’m not sure what was wrong but I followed the recipe exactly and the broccoli was mushy. The only thing I wonder is could it make a difference that I used the steamable broccoli florets. Very disappointed since it was a Thanksgiving dish.

  3. I was just looking to see if you could roast frozen broccoli, this came up so I went with it. It was great and quick. Thanks

  4. Thanks for this timing, seasoning and temp recommendation. However, I would recommend skipping the oil to get better crispiness. On frozen broccoli, the oil “seals in” the water as it melts and makes evaporation less efficient. Instead, I would season and spread out as suggested, ensuring your seasoning has salt to draw water out. Do the initial 20 min roast, then when you take out to stir, drizzle the oil before returning for the last 10 min roast. This way, the oil is added after a lot of the ice has had a chance to melt and evaporate, and can serve to flavour and crisp up the broccoli in the final few minutes.

  5. I’m new at cooking and my oven only has bake and broil features. I preheated in bake 400 and placed florets on bottom rack. I had to change the parchment paper 2 more times because it was burning and still water coming from florets. I decided to change sheet to upper rack and broil for 5 minutes. I missed something

    1. Try using the rack in the middle and you may want to get an extra thermometer for your oven to make sure the temperature is correct.

  6. I purchased fresh broccoli o sale and boiled it for 3minutes put in a ice bath , put in the freezer I will bake it for dinner tonight

  7. I think I’ll back off on the amount of Montreal Steak Seasoning that I use and add in some herbs. I found this too salty… however, that kept me from snitching a few potato chips which were on the supper table. My frugal suggestion is to put the broccoli “crumbles” back in the bag, spray with olive oil and sprinkle with seasonings, then add them to the baking sheet for just those last 10 minutes! Came out perfectly!

  8. Once roasted, can the roasted broccoli be a prep-ahead item (not for hours, but 2 or 3 days)? And if so, how would you recommend reheating?

    1. This will keep in the fridge for 3-4 days, but may not be *quite as delicious* eaten as leftovers than fresh from the oven! (Frozen broccoli doesn’t stay as crisp as fresh.) But it could be eaten again later cold (or tossed in a salad) or warmed back up in the microwave or oven! ~ Marion :)

  9. This recipe turned out perfect. I roasted the broccoli using a crisper tray. Perfect amount of flavor. Not soggy at all.