Cook frozen broccoli so it's flavorful and tender, not soggy, with these simple tips. Here's how to roast, saute, steam, and microwave, as well as add to various recipes.
Frozen vegetables are the quintessential shortcut for getting healthy meals on the table even on the busiest days. They are just as nutritious as their fresh counterparts, more affordable, and oh so convenient!
I also love that they help reduce food waste as they are good in the freezer for months.
There are endless ways to enjoy frozen broccoli, whether as a side dish or as a delicious addition to your favorite main. Let me show you!
And if you're looking for more, here's how to cook frozen green beans, frozen Brussels sprouts, and frozen peas.
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Selecting the Best Frozen Broccoli
The challenge to grabbing the most optimal frozen broccoli is that you can't see the veggies inside the bag.
There is a difference among brands when it comes to quality and taste. So it's worthwhile to grab a bag from different stores as you visit them. Also, store brands are great, so don't feel like you have to seek after name-brand bags only.
My top favorites are 365 by Whole Foods, Costco, HEB, and Trader Joe's.
What you're looking for is evenly-sized, bright green broccoli pieces, and the only ingredient should be broccoli.
You will find the broccoli labeled as:
- Broccoli florets - contains mostly florets or the top of broccoli. Mini trees is what we call them. These are best for roasting and what we gravitate most towards.
- Broccoli cuts - contains both florets and stems and is great for soups and casseroles.
Ingredients
- Frozen broccoli - You can purchase either broccoli florets or cuts. However, if intending to roast, I would stick to the florets.
- Oil - Needed for roasting and sauteeing. Any neutral oil will work, like olive oil or avocado oil. I also love sesame oil for sauteeing.
- Seasonings - Simply adding your favorite herbs and spices can really enhance the broccoli flavor. Don't be afraid to experiment! Garlic, ginger, oregano, cumin, Italian seasoning, curry powder, parsley, chili powder...endless options!
How to Cook Frozen Broccoli
There is no need to thaw the broccoli for any of these cooking methods. Just add straight from the freezer!
Roast
This is my favorite cooking method if intending to enjoy as a side dish. While the broccoli won't get as crispy as roasted fresh broccoli, they will still have a nice bite to them and you can flavor just the same!
If you have a toddler, you may find that they prefer this over the fresh broccoli because it's easier to chew.
For babies, I recommend steam roasting or steaming (see below) as the broccoli needs to be very soft.
- Preheat oven to 425°F. Line a large baking sheet with parchment paper for easy clean up. I absolutely LOVE these sheet pans! They are super durable and conducts heat efficiently and evenly.
- Add the frozen broccoli to the baking sheet in a single layer, taking care not to overcrowd the pan. Place in the oven and roast for 10 minutes. This extra step assists in removing excess water, which will help your broccoli get nicely browned and crisp.
- Remove from the oven and slice any large florets in half so all the pieces are similar in size. Add oil and seasonings of choice. Toss with tongs until broccoli is well coated.
- Place back in the oven and roast for another 10 minutes. If you want it to be extra crispy and brown, broil on high for 5 minutes or so.
- Sprinkle some parmesan cheese or nutritional yeast if you really want to kick it up a notch!
Saute
While many recommend thawing the broccoli first, I've found this method to be easier and produces the most optimal texture.
- Add broccoli to a large skillet or frying pan. Add ¼ of water for every ½ pound (8 ounces) and cook covered until the ice from the broccoli melts, about 2 minutes.
- Transfer broccoli to a colander and shake off excess moisture. Wipe down the pan. Otherwise, oil will splatter everywhere. At this time you can cut into smaller florets so they are all uniform in size.
- Add oil to the same skillet and heat over medium-high heat. Add broccoli and saute for 5-7 minutes, taking care not to toss too much so the florets get a chance to brown.
- Add seasoning(s) of choice and a squeeze of fresh lemon always brightens it up. In my opinion this is a MUST!
Steam
- Place water in a pot, add steamer basket, and bring to a boil.
- Add broccoli, cover, reduce heat to medium, and cook for 3-4 minutes, until tender. Transfer to a bowl and toss with seasoning(s) and lemon juice.
Microwave
- Place ½ pound of broccoli and 2 tablespoons water into a microwave safe dish.
- Cover with a lid or microwave safe dish. Microwave on high for 2 minutes.
- Stir and cook for 2-3 additional minutes. It will take about 5 minutes. Strain and season.
Added to Recipes
Frozen broccoli works great in soups, casseroles, and any recipe that requires it to be soft! Here are some suggestions!
- Creamy Broccoli Pasta
- Instant Pot Peanut Chicken and Broccoli
- Chicken Quinoa Casserole (add to step 4 with sweet potatoes)
- Veggie-loaded Bolognese
- Iron-rich Pasta Sauce
- Slow Cooker Thai Chicken Curry
Tips for Success
- Don’t thaw frozen broccoli in the fridge or on the countertop. The pieces will get too soggy. Even though there is no need, if you really want to thaw the broccoli, add to a large bowl, cover with hot water and let it sit for 2-3 minutes. Drain and pat dry with a kitchen or paper towel.
- Avoid overcooking! Frozen broccoli is already parboiled (or blanced in boiling water for several minutes) before it is flash frozen so it will cook faster than chopped fresh broccoli.
Serving Suggestions
You can serve this easy and delicious broccoli side dish with just about anything!
Some suggestions include:
- Roasted Turkey Breast
- Blender Tomato Soup
- Turkey Rice Meatballs
- Roasted, Steamed, or Poached Salmon
- Yogurt Baked Chicken
- Baked Salmon Patties
- Tofu
Storage
I recommend enjoying the cooked frozen broccoli immediately for best texture. But as a mom of two littles who love broccoli one day and toss it the next, leftovers are bound to happen.
In that case, allow the vegetables to cool before transferring to an airtight container. It will keep in the refrigerator for up to 5 days.
You can reheat briefly in the microwave or on the stove or enjoy cold, which is what we do most of the time.
You can also add to easy meals like:
- Savory French Toast
- Oatmeal
- Broccoli Hummus Dip
- Baked Salmon Patties
- Veggie Nuggets
- Pizza Quesadilla
- Pizza Eggs
Frequently Asked Questions
Frozen broccoli is harvested at peak ripeness, blanched, and flash frozen to preserve most of the nutrients, kill bacteria, and prevent spoiling.
The one difference is that the texture of frozen won’t be as crisp and, again, that’s because it’s already partially cooked.
You don't have to! But if there’s a lot of ice on top rinse under running water for a few seconds.
You may come across recommendations to thaw (especially for sauteeing) in order to remove excess moisture. But follow my tips for each of the cooking methods and say goodbye to soggy, flavorless frozen broccoli!
Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!
How to Cook Frozen Broccoli
Equipment
Ingredients
- 16 oz. bag frozen broccoli
- 2 tablespoons olive or avocado oil
- 1-2 teaspoons seasoning(s) of choice
- (optional) lemon juice, parmesan cheese
Instructions
Roast
- Preheat oven to 425°F. Line a large baking sheet with parchment paper for easy clean up.
- Add the frozen broccoli to the baking sheet in a single layer, taking care not to overcrowd the pan. Place in the oven and roast for 10 minutes. This extra step assists in removing excess water.
- Remove from the oven and add oil and seasonings of choice. Toss with tongs until broccoli is well coated. Place back in the oven and roast for another 10 minutes. If you want it to be extra crispy and brown, broil on high for 5 minutes or so.
Saute
- Add broccoli to a large skillet. Add ¼ cup of water for every ½ pound (8 ounces) and cook covered over medium heat until the ice from the broccoli melts, about 2 minutes.
- Transfer broccoli to a colander and shake off excess moisture. Wipe down the pan. Cut any large florets so they are all uniform in size.
- Add oil to the same skillet and heat over medium-high heat. Add back in the drained broccoli and saute for 5-7 minutes, taking care not to toss too much. Add seasoning(s) of choice and a squeeze of fresh lemon always brightens it up! It makes all the difference in the world!
Steam
- Place water in a pot, add steamer basket, and bring to a boil. Add broccoli, cover, reduce heat to medium, and cook for 3-4 minutes, until tender. Transfer to a bowl and toss with seasoning(s) and lemon juice.
Microwave
- Place ½ pound of broccoli and 2 tablespoons water into a microwave safe dish. Cover with a lid or microwave safe dish. Microwave on high for 2 minutes. Stir and cook for 2-3 additional minutes. It will take about 5 minutes. Strain and season.
Notes
- There is no need to thaw the broccoli for any of these cooking methods. Just add straight from the freezer!
Esther says
I've had frozen broccoli sitting in my freezer for a quick and nutritious side, but I've been afraid of making it and having soggy, bland broccoli. I used the roasting method, and it came out really well! Super excited to be able to quickly add veggies even when my fridge is running low.
Min says
Yes!! So grateful for frozen produce!!