We eat a lot of frozen broccoli in my house. So much so that we have a whole dinner game that revolves around it, called Broccoli Monster. When I came across a method on Instagram that promised florets that are both tender and crispy, I knew I wanted to give it a try.
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The Only Way To Roast Frozen Broccoli So It’s Crispy, Not Soggy
Liz Moody’s method is simple, yet clever: She (optionally) preheats a parchment-lined sheet pan in a 400ºF oven, then throws on a one-pound bag of broccoli straight from the freezer, unseasoned and with no added oil. This dry, par-cooking step drives off excess water, and the broccoli begins to brown where it’s in contact with the hot pan. The florets are spread out with lots of room on the pan, ensuring that they get plenty of heat from all sides.
After 25 minutes or so, she removes the pan from the oven, adds oil and seasonings, then lets the broccoli roast for a final, shorter cook of 7 to 10 minutes. This results in well-seasoned florets that should come out crispy on the bottom, yet still nice and tender.
The first time I tried this method, I wasn’t quite satisfied with the results. I didn’t get that audible crunch that Liz promised in her Instagram post. The broccoli was still browned, tender, and delicious, though!
I decided to give it another go, making a few tweaks: I didn’t use any parchment, which allowed the broccoli to brown and crisp more effectively against the hot surface of the sheet pan. Then, when I added a light coating of spray olive oil and about 3/4 teaspoon of garlic salt, I didn’t move the broccoli around at all, letting it continue to brown on just one side. Using a spray oil here helped, since I could get an even coating on the florets without the need to stir or toss.
This time, I ended up with the broccoli of legend: crispy bottoms, tender interiors. I did need to use a thin, flexible spatula to release it from the pan; otherwise, those crispy bottoms might’ve gotten left behind and stuck to the surface. I can definitely see why Liz uses parchment (easier cleanup, easier transfer to your serving dish), but if you want the ultimate crunch, a bare pan gives better results.
I’ll definitely be making my broccoli this way again. It was a big hit with my family, and helped make a frozen vegetable so much more delicious.
Read the original article on Simply Recipes