How to Sauté Frozen Broccoli Like a Pro (and Keep It Crisp!)

Skip the thawing: No need to defrost! Sautéing straight from frozen helps retain firmness and avoids mushiness.

Use high heat: Start with a hot pan to quickly evaporate excess moisture and get a good sear.

Choose a large skillet: A wide surface area ensures even cooking and prevents steaming.

Don’t overcrowd: Spread the broccoli out so pieces aren’t touching. Overcrowding traps steam and softens the veggies.

Dry the broccoli (optional): Pat frozen florets with a paper towel to remove ice crystals for better browning.

Use oil with a high smoke point: Avocado, canola, or grapeseed oil can handle high heat and give a crispy finish.

Resist constant stirring: Let the broccoli sit undisturbed for 2–3 minutes to develop a crispy char.

Season late: Add salt, pepper, garlic, or lemon juice toward the end to avoid drawing out moisture too early.

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