Roasted Frozen Broccoli

Name: Roasted Frozen Broccoli
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Ingredients: 16 oz frozen broccoli florets (do not thaw); 1 1/2 tbsp extra virgin olive oil; 1/2 tsp sugar (optional to help the broccoli caramelize); 1/2 tsp kosher salt; 1/4 tsp ground black pepper; 1 pinch red pepper flakes (optional); 1 small lemon (halved)

By Erin Clarke · WellplatedPublic

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How to make roasted frozen broccoli in the oven. This easy method makes crispy frozen vegetables and is such a timesaver. Perfect for fast, healthy sides!

Prep: 5 min
Cook: 20 min
Total: 25 min
Servings: 4

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This recipe was taken from Roasted Frozen Broccoli · by Erin Clarke. If you enjoy it, please consider supporting the creator at the source.

Ingredients

For 4 people

Cooking for

455 gfrozen broccoli florets (do not thaw)
1.5 tbspextra virgin olive oil
0.5 tspsugar (optional to help the broccoli caramelize)
0.5 tspkosher salt
0.25 tspground black pepper
1 pinchred pepper flakes (optional)
1small lemon (halved)

Steps

1
Arrange one rack in the lower third of your oven and one in the upper third and preheat the oven to 230°C. Line a rimmed baking sheet with parchment paper and place the sheet pan on the lower rack while it preheats.
2
Place the broccoli in a large mixing bowl and top with the oil, sugar, salt, black pepper, and red pepper flakes. With a big spoon or your fingers, toss to combine.
3
Once the oven is preheated, carefully remove the hot baking sheet from the oven. Add the broccoli (it will sizzle as it hits the pan) and spread it into an even layer. Where possible, turn the flat sides of the broccoli florets so that they are touching the pan.
4
Return the pan to the lower third rack, and bake until the broccoli is tender and beginning to brown at the tips and edges, about 16 to 18 minutes. If you'd like the broccoli even more crisp, switch the oven to broil and move the pan to the upper rack. Bake for 1 to 2 minutes, until the broccoli becomes even more caramelized.
5
Remove from the oven and squeeze the lemon over the top. Serve hot.

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Per portion

Calories: ~85.3 kcal
Protein: ~3.7 g
Fat: ~5.5 g
Carbs: ~8.5 g
Fiber: ~4 g
Sodium: ~310 mg

Figures include only weighable linked ingredients. Unweighable: ground black pepper. Shown for one portion of a 4-portion recipe.

Approximate — includes pinches / kitchen approximations.

No allergens inferred from linked foods. Link ingredients or add allergens when editing.