Cook it straight from the freezer, never thawed: knock off loose ice, spread the florets in a single layer on a preheated pan, and use high dry heat until edges brown and stems stay crisp-tender. Target look: dark browned flecks on floret tips, stems still bright green and firm — roasted, not steamed into mush. Photo: “Roasted Broccoli” by Gudlyf, CC BY 2.0 (cropped) Contents Why Frozen Broccoli Goes Mushy — and the One Thing That Fixes It Step 1 — Cook It Straight From the Freezer (Never Thaw First) Step 2 — Knock Off Ice and Spread the Florets in a Single Layer Step 3 — Use High, Dry…