What is the best way to cook frozen broccoli?

[Anonymous]

Garlic, olive oil, salt, a squeeze of lemon, basil, oregano, red pepper flakes if you like a little spice

[Anonymous]

Thank you for the suggestions. Sometimes you don’t have fresh broccoli in your fridge and you are too tired to go to the store but you find a bag of frozen broccoli in your freezer and that is just going to have to do for a dinner side.

For those of you who said throw it in the trash, you can suck it!

[Anonymous]

I hate frozen broccoli but have occasionally made a pesto type sauce with it.

[Anonymous]

Air fryer. After it's cooked through and a bit charred around the edges, add some olive oil, salt and pepper, and any other seasonings you like.

[Anonymous]

Sautee pan
oil
frozen broccoli
cover
cook for a few mins, once everything looks thawed (you can tell because the broccoli gets bright green), cover off, shake the pan

I try to get a bit of char on it. You can add in any flavorings you like. I'm lazy so I just drizzle some chili crisp once its done.

[Anonymous]

I like it in pasta. I once accidentally ordered a huge bag of frozen broccoli, cauliflower, carrots mix in a grocery delivery. I was bound and determined to use it up. It was best in pasta with Alfredo sauce. But it was also fine in pasta with olive oil, garlic and Parmesan.

[Anonymous]

Anonymous wrote:I like it in pasta. I once accidentally ordered a huge bag of frozen broccoli, cauliflower, carrots mix in a grocery delivery. I was bound and determined to use it up. It was best in pasta with Alfredo sauce. But it was also fine in pasta with olive oil, garlic and Parmesan.

Ah Covid, the worst of times.

[Anonymous]

Anonymous wrote:I like it in pasta. I once accidentally ordered a huge bag of frozen broccoli, cauliflower, carrots mix in a grocery delivery. I was bound and determined to use it up. It was best in pasta with Alfredo sauce. But it was also fine in pasta with olive oil, garlic and Parmesan.

We do this. Throw it into the pasta water for the final minute since we like it not mushy. We top with red sauce and Parm.

It's also fine in Thai style curries, again, thrown into the hot curry sauce for the last minute or so on the stove.

[Anonymous]

Mash it, add flour, spices, baking soda and salt, make dough and then make balls and fry them. Dunk into any sauce or curry. You can freeze the balls too.

[Anonymous]

Steam per package instructions, toss with borsani seasoning and top w Parmesan cheese.

[Anonymous]

Why does it stink up the whole house when I microwave it? Ugh.

[Anonymous]

Anonymous wrote:Mash it, add flour, spices, baking soda and salt, make dough and then make balls and fry them. Dunk into any sauce or curry. You can freeze the balls too.

Please elaborate on the spices because I want some fried broccoli stat. Do you deep free or shallow fry?

[Anonymous]

I cook according to the package directions and either add a Penzey’s spice mixture or the spices that are in the Blue Ridge Grill’s broccoli side dish (Lawry’s, thyme, black and white pepper… I’m forgetting one or two) and Parmesan.

Frozen broccoli’s texture isn’t my favorite but it’s far more nutritious than fresh (unless you grow your own) so we do eat it sometimes.

[Anonymous]

We unapologetically rely on frozen vegetables in my house. I agree with others who suggest sheet pan roasting at high heat (do not thaw first). We toss first in olive oil, salt, pepper, and garlic powder. My only shame about this easy side is the plastic packaging.

I also like preparing the "frozen California blend" (mix of broccoli, cauliflower, and carrots) the same way.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Mash it, add flour, spices, baking soda and salt, make dough and then make balls and fry them. Dunk into any sauce or curry. You can freeze the balls too.

Please elaborate on the spices because I want some fried broccoli stat. Do you deep free or shallow fry?

powdered cumin, powdered coriander, red chili powder, turmeric powder,
minced shallots, minced ginger, minced cilantro, minced green chillies (remove seeds), a pinch of sugar, lime or lemon juice, baking soda, salt. Don't even have to mash it. It can remain intact or mush after defrosting it. Just make sure that it does not have ice in it when you fry it.

Mix in flour of your choice - chick pea flour, rice flour, all purpose flour. You can deep fry or shallow fry. It does not matter.