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  2. How to cook frozen broccoli so it actually gets crispy

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    Add a bag of frozen broccoli to a microwave-safe dish. Add 1/4 cup of water and salt to taste. Microwave on high for about 5 minutes, covering with a lid or plate.

  3. How to make frozen vegetables extra crispy - AOL

    www.aol.com/entertainment/frozen-vegetables...

    The simple trick will make your frozen veggies crispy every single time.

  4. How to cook frozen broccoli so it actually gets crispy

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  5. You Need to Try This Method for Roasting Frozen Broccoli ...

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    Moody roasts her broccoli at 400°F for about 30 minutes with the broccoli spread out on a sheet pan. After the initial roasting, she drizzles with olive oil and sprinkles with seasonings, then ...

  6. How to make frozen vegetables extra crispy - AOL

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    The simple trick will make your frozen veggies crispy every single time. Skip to main content. News. Need help? Call us! 800-290-4726. Login / Join. Mail. Downloads; Premium Subscriptions ...

  7. Frozen vegetables - Wikipedia

    en.wikipedia.org/wiki/Frozen_vegetables

    Examples of frozen vegetables which can be found in supermarkets include spinach, broccoli, cauliflower, peas, sweetcorn, yam (in Asia) either packaged as a single ingredient or as mixtures. There are occasions when frozen vegetables are mixed with other food types, such as pasta or cheese. Frozen fruits are produced using a very similar approach.

  8. The 5-Ingredient Broccoli Recipe I Make on Repeat for My Family

    www.aol.com/5-ingredient-broccoli-recipe-repeat...

    Swap for frozen chopped broccoli or broccoli florets. Let it completely thaw to room temperature, drain, then pat dry with paper towels before chopping. Chop the broccoli by hand.

  9. How to make frozen vegetables extra crispy - AOL

    www.aol.com/lifestyle/frozen-vegetables-extra...

    The simple trick will make your frozen veggies crispy every single time. Skip to main content. Sign in. Mail. 24/7 Help. For premium support please call: 800-290-4726 more ways to reach us ...

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