Cook frozen broccoli straight from the freezer — thawing first often leads to mushy, waterlogged veggies.
Toss frozen broccoli with olive oil, salt, and pepper, spread on a baking sheet, and roast at 425°F (220°C) for 20-25 minutes — this gives you caramelized, crisp-tender results.
Steam broccoli for just 3-4 minutes until bright green and slightly firm — oversteaming is the main reason for soggy texture.
Heat a skillet over medium-high heat with a bit of oil, toss in frozen broccoli, and cook uncovered for 5-7 minutes — this helps moisture evaporate and keeps it crisp.
Air fry frozen broccoli at 400°F (200°C) for about 10-15 minutes, shaking the basket halfway through for evenly crisp pieces.
Boiling adds too much water, making broccoli soft and soggy — skip it for the best texture.
If moisture builds up, quickly pat cooked broccoli with a paper towel before serving to soak up excess water and keep it crisp.