Roasted Frozen Broccoli

All this time I've avoided frozen broccoli because it's boring. And we had it WAY too much growing up. Once I realized fresh broccoli was a thing, I never looked back. 

But in an attempt to not throw out as much food as I tend to do (broccoli goes bad faster than I think), I decided to give this recipe a try. And I gotta say, I'm a fan. I never would have thought to put frozen broccoli in the oven. 

I did do something the recipe doesn't say because a friend recommended it today. I put the cookie sheet in the oven while it was heating up and then tossed the frozen broccoli on the sheet. I cooked it for about 10 minutes, then pulled it out and put the oil and seasoning (minus the thyme because blech) on it. 

I'd do this again for sure. I made this as the broccoli that is in this recipe, which I also made tonight. 

Roasted Frozen Broccoli

Recipe from Healthy Recipes blogs

Serves 4

• 2 pounds frozen broccoli florets
• Olive oil spray
• ½ teaspoon Diamond Crystal kosher salt - or ¼ teaspoon of any other salt, including Morton
• ¼ teaspoon black pepper
• ½ teaspoon garlic powder
• ½ teaspoon dried thyme

Preheat the oven to 425°F. Line a large, rimmed baking sheet with high-heat-resistant parchment paper.

Arrange the frozen broccoli florets in a single layer on the prepared baking sheet.

Liberally spray the florets with olive oil, then sprinkle them with kosher salt, black pepper, garlic powder, and dried thyme.

Bake the florets until they are browned and crispy, for about 30 minutes. Serve immediately.