This foolproof recipe is the best way to prepare roasted frozen brussels sprouts! Cook them straight from the freezer, slice in half, toss in balsamic vinegar, and pop ’em back in the oven for maximum caramelization and tastiness.
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Brussels sprouts are a hot veggie right now, but they weren’t always the most popular produce on the block. They used to be thought of as mushy, smelly, and overall unappetizing, and frozen brussels sprouts were the worst variation.
But, as with most veggies, the key to making really good brussels sprouts is in the preparation! Just because that bag you have in the freezer says to steam them doesn’t mean you should.
As grocery store trips become less frequent, I have been on a mission to figure out the best way to prep frozen and canned veggies. See my Roasted Frozen Broccoli and Baked Crispy Artichoke Hearts for examples.
Making the best possible roasted frozen brussels sprouts requires a three step process. And while it’s not as basic as roasting a sheet of fresh veggies, putting them in the oven, and forgetting about them until the timer goes off, I think you’ll find that the extra step in this recipe is well worth it.
How to Cook Frozen Brussels Sprouts
- Spread them out in a single layer on a baking sheet lined with foil and drizzle with oil. Roast for 20 minutes.
- Remove from oven and slice them in half.
- Toss in balsamic and oil and put them back on the sheet cut side down. Roast for 10-15 more minutes.
I like to toss roasted frozen brussels sprouts in a little more balsamic before serving. If you have balsamic reduction or glaze for this step, even better! To really bring it up a level, add some parmesan cheese too. DROOL.
Expert Tips and FAQ
- Make sure you leave some room in between the brussels sprouts on the baking sheet. This lets them “steam” off any excess water away from each other.
- Overcrowded brussels won’t be as crispy. Use two baking sheets if you need it.
- For maximum crispiness, place the brussels cut side down in step 3. This is my conclusion after I experimented with most of them cut side down and a handful cut side up.
- Serve and enjoy right away. As with roasted fresh produce, roasted frozen brussels sprouts won’t taste as good the next day.
Do you defrost Brussels sprouts before cooking?
You do not need to thaw frozen brussels sprouts before roasting. Just make sure to leave enough room in between them on the baking sheet to allow any excess water to steam off without sacrificing crispiness.
Are frozen Brussels sprouts as healthy as fresh?
In terms of nutrition, frozen brussels are pretty similar to fresh and may even have higher amounts of some vitamins. Check out my post about the nutritional differences between fresh and frozen veggies to learn more.
From a taste perspective, however, roasted frozen brussels sprouts are not as good as roasted fresh ones. They will always be a little bit softer. But if you follow the method in this post, you won’t be disappointed!
More Brussels Sprouts Recipes
- Honey Mustard Brussels Sprouts and Chickpea Bowls
- Shredded Brussels Sprouts Salad with Dates
- Apple Cider Brussels Sprouts
- Sautéed Honey Sriracha Brussels Sprouts
I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.
Roasted Frozen Brussels Sprouts
Ingredients
- 1 10-ounce bag frozen brussels sprouts
- 2 tablespoon olive oil - divided
- Salt - to taste
- Freshly ground black pepper - to taste
- 3 tablespoon balsamic vinegar - divided
Instructions
- Preheat the oven to 400 degrees F. Line a baking sheet with foil. Spread the frozen brussels sprouts (keep them whole, no need to thaw) in a single layer on the sheet. Toss with 1 tablespoon of the olive oil and season with salt and pepper to taste. Leave room between the sprouts to allow excess moisture to steam off. Roast for 20 minutes.
- Remove the sprouts from the oven and carefully transfer them to a cutting board. Slice in half lengthwise and transfer them back to the baking sheet. Toss in 1 tablespoon of olive oil and 2 tablespoon of the balsamic vinegar. Arrange the sprouts cut side down. Roast for 10 to 15 more minutes until crispy.
- Before serving, toss the sprouts in the rest of the balsamic vinegar (or if you have it, balsamic reduction or glaze). Enjoy warm.
Notes
- For more flavor, add some shredded parmesan cheese before serving. You can also broil the sprouts with the cheese for a few minutes to melt it.
- These are best enjoyed right away, as they will lose crispiness over time.
- Double the recipe if you have a 20-ounce bag of frozen brussels sprouts, but be sure to leave enough room between the sprouts on the baking sheet. Use 2 sheets if needed.
Nutrition
Happy weekend! – Lizzie
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