Broccoli goes straight from the freezer to the oven to get a flavorful, roasted vegetable on the table even when you’re running low on fresh produce.
Recipe adapted from The Kitchn.
- 16 oz. frozen broccoli florets
- 1 Tbs. olive oil
Preheat the oven to 425°. Break up the broccoli and cauliflower into a single layer on a large baking sheet. Bake for 10 minutes, remove and drizzle with the olive oil, and stir to combine. Return to the oven and roast until the vegetables get brown and crispy at the edges, another 30 minutes, stirring halfway through the cook time.