Not only is frozen broccoli easily accessible, it’s inexpensive, convenient, and you don’t have to do any chopping. You also don’t have to wait for it to thaw out before roasting; the broccoli will get nice and crispy even if there are some frozen bits still attached. Granted, it may not come out quite the same as roasting fresh broccoli, but when you’re in a pinch, this is the recipe for you. It’s a simple yet vibrant side dish that won’t require you to whip out the cutting board, and roasting the broccoli on parchment makes cleanup a breeze. Frozen broccoli is blanched, so even after roasting, it will still be at peak freshness. Feel free to sprinkle with a little granulated sugar before popping into the oven to really help with the caramelization, or throw the broccoli under the broiler after topping with the cheese to let it melt and make the broccoli develop even more texture and flavor.
We found that it’s best to just blast the broccoli on high heat on the top rack of the oven. Just be sure to space out the florets as much as possible so that any water attached will be able to evaporate; no one likes mushy or soggy broccoli. Feel free to experiment with the seasonings as well. Try with chili powder or paprika or whatever favorite spice mix you have on hand. Just don’t skip the lemon juice—that touch of acidity really helps elevating frozen broccoli from good to fantastic. —Jill Baughman
Arrange a rack in the top-third of the oven; heat to 450°F. On a parchment-lined rimmed baking sheet, toss the frozen broccoli, oil, garlic powder, and onion powder; season with salt and pepper. Space out the broccoli as evenly as possible on the sheet.
Roast for 15 minutes. Toss the broccoli with a spatula, then continue to roast, checking occasionally, for 10 to 15 more minutes, until the broccoli is nicely browned and caramelized.
Drizzle the lemon juice over and toss to combine. Transfer to a platter or serving bowl and top with the Parmesan.