Frozen broccoli!

Oven roasted frozen Broccoli from "The Kitchn"

(Tastes better than it looks!)

The secret here is to preheat the baking sheet and cook the broccoli at 

high heat, ensuring it roasts instead of steams. When the frozen florets 

hit the hot baking sheet, any ice on them will quickly evaporate and the 

florets can begin to brown. Once tender, topping them with Parmesan and 

finishing them under the broiler allows for a bonus level of caramelization. 

A big squeeze of lemon juice brightens it all up. It’s frozen broccoli like 

you’ve never had it 

before.

SERVES4

PREP TIME              5 minutes
COOKING TIME: 15 to 20 minutes

INGREDIENTS

• 1 (16-ounce) bag frozen broccoli florets (do not thaw)
• 2 tablespoons olive oil
• 1/2 teaspoon kosher (coarse) salt
• Freshly ground black pepper
• 1/4 cup grated Parmesan cheese
• 1 medium lemon, halved (or juice from a bottle, where 
• 1 Tbl = 1/2 lemon)

• INSTRUCTIONS

  1. Arrange one rack in the middle of the oven and one rack in the 
     highest position, 

     then heat to 450°F. Place a rimmed baking sheet 
     in the oven while it's heating.
  2. Combine the broccoli, olive oil, salt, and a few grinds of pepper in a 
     large bowl and 

     toss to coat. Carefully remove the hot baking sheet 
     from the oven, add the broccoli, and spread it into an even layer. 
     Roast on the middle rack until the broccoli is tender and beginning 
     to brown at the edges, 15 to 18 minutes.
  3. Remove from the oven. Switch the oven to broil (or stick under a
     grill 

     if you don't have 

     a broiler!). Scatter the Parmesan evenly over 
     the broccoli. Return to the oven and broil on the upper rack until 
     the cheese melts, 1 to 2 minutes. Squeeze the juice from one 
     lemon half over the broccoli and toss to combine. Cut the other 
     lemon half 

     into wedges and serve 

     alongside the broccoli. 

  RECIPE NOTES

  Storage: Leftovers can be stored in an airtight container in the 

  refrigerator for up to 3 days.

  
  

  Note: I used eight florets for the four of us as we had a number 

  of vegetables on the plate and i didn't want to overface our guests 

  who eat very little. That works too. Also, I didn't use a lot of 

  parmesan (grana pedano, my favourite) and forgot to finish with the 

  lemon juice but it didn't seem to make a great difference. 

  A long story for such an easy recipe!

Sweet Potato Soup

Great winter warming dish -

Easy and lekker!!

If you make it the day before, it gets even better.

Try it. 😄