These Crispy Roasted Frozen Brussels Sprouts are a healthy side dish that the whole family will enjoy. They're made with simple ingredients and are ready in around 35 minutes. Perfect for Thanksgiving, or as a part of your next weeknight dinner.
Frozen Brussels sprouts can be found in the freezer section of your local grocery store. They're great to keep on hand when you're in a rush but still want to serve something healthy on the table.
The best part - you can add any of your favorite seasonings and they'll still turn out delicious! Think Italian seasoning, poultry seasoning, and even everything bagel seasoning.
Can you roast frozen Brussels Sprouts?
Yes, you can absolutely roast frozen Brussels Sprouts. In my opinion, roasting is the BEST way to cook frozen vegetables.
Unlike boiling which makes them mushy, roasting Brussels sprouts makes them crispy and golden brown. This improves the texture significantly and brings a ton of flavor to this humble vegetable,
Now, they don't taste exactly like roasted fresh Brussels sprouts, but they're an easy and convenient option for when you're on a budget or in a hurry!
Ingredients You'll Need
- Frozen brussels sprouts. Many people think that because a vegetable is frozen it's not healthy anymore, but that's not true. Frozen vegetables are just as healthy as fresh vegetables, plus they're affordable and convenient because they're stored in the freezer. In my books, that's a win-win!
- Olive oil. You'll need good-quality olive oil to help the Brussels sprouts crisp up in the oven. Don't skim on this ingredient, as it can make or break the recipe! Avocado oil can also work.
- Salt and black pepper. For seasoning them to taste. You can use either regular salt or sea salt.
- Garlic. The beloved ingredient that can be added to almost any savory dish. I love adding thinly sliced garlic to give even more roasted veggies.
- Raw pecans. If you want to add some crunch, add any nuts or seeds that you like. Think almonds, cashews, pepitas, etc.
- Dried cranberries. If you want to level up a plate full of vegetables, consider adding a handful of dried fruits such as dried cranberries. They contrast the savory flavors perfectly and make the dish more interesting.
- Balsamic vinegar or glaze. Brussels sprouts and balsamic is a match made in heaven. I highly recommend adding a drizzle of balsamic glaze to finish off the dish.
- Parmesan. Cover the Brussels sprouts generously with freshly shaved parmesan cheese before baking. The results - a crispy and cheesy goodness.
See the recipe card below for exact measurements.
How To Make Roasted Frozen Brussels Sprouts
Start by preheating your oven to 400ºF (205ºC). Add a piece of parchment paper to a large sheet pan and add the frozen Brussels sprouts in a single layer.
Bake for 10 minutes, or until they're dry and no longer frozen. This will help you get rid of excess water.
Remove from the oven, then carefully trim and cut them in halves.
Add to a large mixing bowl and toss with olive oil, salt, black pepper, and garlic powder.
Transfer them to the baking sheet, placing the pieces cut side-up. Make sure to leave enough space and not overcrowd the sheet pan.
If there is not enough space, use two baking sheets.
Return to the oven and bake for 10 more minutes.
If you're adding any optional ingredients, take them out of the oven and add the pecans and the garlic. Continue baking for 10 more minutes or until everything is golden brown.
If you don't want to add the garlic and pecans, cook the Brussels sprouts for 20 minutes.
Once everything is ready transfer the Brussels sprouts to a plate. Add the dried cranberries (optional) and a generous drizzle of balsamic glaze (also optional).
- Don't thaw them! There is no need to thaw frozen Brussels sprouts before baking. They're best cooked straight out of the freezer.
- Bake in an even layer. Use a large baking sheet and leave enough space between the Brussels sprouts so that steam can escape, and each piece can brown nicely.
- Place your Brussels sprouts with the flat side down. This way they have a surface area that is in touch with the baking sheet, which makes them brown better.
- Serve right after making. These frozen roasted Brussels sprouts won't stay crispy once stored in the fridge. They also change their texture after they cool down, so they're best served right out of the oven.
- Try them in the air fryer! If you want to get them even crispier, consider roasting them at the same temperature in the air fryer for 20 minutes, tossing them halfway through. Don't forget to spray the air fryer basket generously with non-stick cooking spray.
No! This will make them mushy and way too watery. For best results, roast them directly from the freezer.
Make sure to not over-crowd your baking sheet! This will give the Brussels sprouts enough space to crisp up, rather than steam, which happens when they are too close together.
Also, ensure you're not cooking them on low heat, using high heat (400F) is essential.
You can sprinkle them with a tablespoon of brown sugar or maple syrup to neutralize the bitterness. I don't do it myself, but I've heard it helps.
No, this will change the texture too much and make them mushy.
- Fridge: Let the cooked sprouts cool to room temperature. Then, transfer them to an airtight container and cover them with a lid. Store in the fridge for up to 4 days.
- Freezer: This recipe doesn't freeze well.
More Veggie Side Dishes
Crispy Roasted Frozen Brussels Sprouts
- Pre-heat oven to 400F (200C). Place a piece of parchment paper on a baking sheet.
- Trim and half your Brussels sprouts. Transfer them to the baking dish, with the flat side facing down. Bake for 15-20 minutes or until they've thawed and are completely dry.1 lb (450g) frozen brussels sprouts
- Add them to a bowl and add olive oil, salt, and black pepper. Toss to combine.2 tablespoon olive oil, ½ teaspoon salt, Freshly cracked black pepper, to taste
- Transfer the Brussels sprouts to the baking dish again, with the flat side facing down. Bake for 10-15 more minutes or until crispy and golden.
- After 7 minutes, take the sheet out of the oven and add the sliced garlic and pecans (optional), then return to hte oven and continue baking.6-7 garlic cloves, peeled and thinly sliced, ⅓ cup raw pecans
- Transfer everything to a plate, top with the dried cranberries (if using), and then with a generous drizzle of the balsamic glaze (optional). Serve immediately while the Brussels sprouts are still warm!A handful of dried cranberries
Nutrition information is a rough estimate calculated with third-party calculations without including the optional ingredients.