Asian Broccoli (Roasted from Frozen)

Did you know that you can roast frozen broccoli?

It’s one of the easiest ways to cook frozen vegetables and it gives them so much more flavor than steaming or microwaving.

My absolute favorite sheet pan side is this Asian Roasted Broccoli (from frozen!). I make this at least once a week and usually eat the entire batch within a day.

This healthy side dish is inspired by some of my favorite Asian flavors like sesame oil and soy sauce. I use tamari to keep it gluten-free, and the result is crispy, flavorful broccoli with the perfect balance of savory and tangy.

If you like this recipe, you should try my Baked Greek Fries, Zucchini Fritte (Air Fryer Zucchini), or my Shrimp Egg Roll in a Bowl.

Why You Will Love This

Easy cooking
No need to thaw, straight from freezer to oven.

Healthy ingredients
Simple, nutrient-dense ingredients with tons of flavor.

Versatile meal
Perfect as a side dish, meal prep veggie, or added to bowls.

Ingredients

Frozen broccoli florets – Convenient, affordable, and roast up beautifully when done right.

Tamari (or soy sauce) – Adds a rich, savory umami flavor. Tamari keeps it gluten-free.

Lemon juice – Brightens the dish and balances the saltiness.

Garlic powder – Adds depth and warmth.

Avocado oil – Helps the broccoli crisp up at high heat.

Substitutions:

Use soy sauce:
If you’re not gluten-free, regular soy sauce works perfectly.

Add heat:
Sprinkle in red pepper flakes or drizzle with sriracha.

Add sesame seeds:
For extra crunch and flavor.

Make it sweeter:
Add a drizzle of honey or maple syrup.

Switch the veggie:
This method works with frozen green beans or cauliflower too..

Scaling the recipe:

I highly recommend doubling this batch! As long as you have an extra sheet pan and room in your oven, just double all the ingredients.

How to make:

1. Preheat oven: Heat oven to 400°F and line a sheet pan with parchment paper.
2. First roast: Place frozen broccoli on the sheet pan, spreading it out so the pieces don’t touch (this helps them roast instead of steam).
   Roast for 20 minutes, stirring halfway through.
3. Make sauce: In a bowl, whisk together tamari, lemon juice, garlic powder, and avocado oil.
4. Toss: Remove broccoli from oven and toss with the sauce.
5. Second roast: Lightly spray the sheet pan with oil, spread broccoli back out, and return to the oven.
6. Finish roasting: Bake for another 20 minutes, flipping halfway through, until edges are crispy.
7. Serve immediately.

Tips and Notes

• Don’t overcrowd the pan. This is key for crispy broccoli.
• Roasting in two stages helps remove moisture and build flavor.
• If your broccoli seems watery, extend the first roast slightly.
• For extra crispiness, broil for the last 2–3 minutes.

Do I need to thaw the broccoli first?
No! Roast it straight from frozen for best results.

Why roast it twice?
The first roast removes moisture, and the second adds flavor and crispiness.

Can I make this ahead?
Yes, but it’s best fresh. Reheat in the oven or air fryer to bring back crispiness.

Serve with:

Your favorite entrée! I love this as a side to Easy Korean Inspired Ground Beef Bulgogi Bowl.

Storage and Reheating Instructions

Storage:
Store in an airtight container in the fridge for up to 4 days.

Reheating:
Reheat in the oven or air fryer at 400°F for 5–10 minutes.

Tips:
Avoid microwaving if possible, it softens the texture.

I hope you are Over the Spoon for this recipe!
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