Roasted Frozen Broccoli with Lemon and Garlic
Roast frozen broccoli florets without thawing, then finish with lemon. Expect tender stalks and browned tips, not the same texture as a breaded crispy snack.
Equipment
- 1 Large metal rimmed baking sheet, bowl, spatula and oven gloves
Ingredients
- 450 g frozen broccoli florets plain, not a sauced mix
- 1 1/2 tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon fine salt
- 1/8 teaspoon black pepper
- 2 teaspoons lemon juice add after roasting
- 1/4 teaspoon lemon zest optional
Instructions
- Preheat the oven to 220°C/425°F. Have a large metal rimmed baking sheet ready; use two sheets if the florets would overlap. Keep the broccoli frozen until the oven is hot. Read the package for any specific cooking instructions.
- Separate clumped florets without thawing the whole bag. Toss quickly in a bowl with oil, garlic powder, salt and pepper. Spread on the tray in one layer with space around the pieces, placing flatter sides against the metal where possible.
- Roast for about 25–30 minutes, turning after about 15 minutes. Check small pieces early. Continue until the broccoli is hot and tender through the stalks and the tips have browned; follow any package temperature or cooking requirement rather than relying on color alone.
- Remove carefully and drizzle with lemon juice and optional zest. Serve promptly while the edges are at their best. Do not cover the hot tray tightly before serving, because trapped steam softens the browned edges.
Notes
Plain frozen florets only. Follow package cooking directions and do not promise deep-fried crispness. Original editorial guidance, not represented as kitchen-tested. Images are AI-generated illustrations.