Enjoy these easy and savory Brussels sprouts roasted to golden brown perfection.
I’m a big fan of Brussels sprouts and the magical myriad of ways to prepare them. But by far the easiest method is to get them frozen so that they’re already washed and ready to go. With one round of roasting for removing moisture and another round of roasting for crisping them up, roasted frozen Brussels sprouts are a delightful side dish to nearly any kind of main. I’ve tasted them on top of rice and quinoa for a vibrant vegetarian meal, and I’ve also enjoyed them alongside steak and potatoes. However you choose to serve them, roasted frozen Brussels sprouts are a veggie-lover’s dream come true.
Sprinkled with a simple blend of olive oil, salt, and pepper, these Brussels are savory and tender, plus a bit crispy on the outside. My grandma likes to cook them slightly longer than the recipe calls for so that they get even crispier. Slightly charred, they taste a little smoky as well, which she and I have enjoyed as a pairing to honey-baked salmon. You can’t go wrong with roasted frozen Brussels sprouts. They’re just so easy to make and enjoy!
How to amplify the flavor
When my grandma and I were living together, we made roasted Brussels sprouts at least once a week. To keep our taste buds tingling, we would use a different blend of seasonings each time. One of our favorites was a splash of balsamic vinegar with a teaspoon each of garlic powder and Italian seasoning. But we’ve also done half a teaspoon of red pepper flakes with a garnish of freshly grated Parmesan cheese. A great thing about Brussels sprouts is that they go well with all kinds of flavors, from savory to spicy, or even a little tangy.
How do I store leftovers?
Make sure your leftovers are at room temperature before transferring them to an airtight container. Refrigerate your roasted Brussels sprouts for 3-4 days and then reheat them in the oven at 300°F for about 10 minutes. Since they were already frozen before you cooked them, it’s best not to freeze them again.
Similar recipes to try
Craving these little balls of leafy green goodness but want to experience them fresh? Craft a Shaved Brussels Sprouts Salad, which goes great with dinner, lunch, or even brunch. For a nice, sweet and smoky taste, try Shaved Brussels Sprouts With Bacon And Brown Sugar. And then there’s my personal favorite, which makes my mouth water just thinking about it—Balsamic Brussels Sprouts, which have the perfect blend of garlic and tanginess.
Roasted Frozen Brussels Sprouts
Ingredients
- 1 pound frozen Brussels sprouts no need to thaw
- 2 tablespoons extra-virgin olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
Instructions
- Preheat your oven to 450°F. Line a baking sheet with parchment paper.
- Spread the frozen Brussels sprouts in a single layer on the baking sheet. Roast in the oven for 15 minutes.
- Remove the sheet from the oven. Drizzle the sprouts with olive oil, then sprinkle with kosher salt and ground black pepper. Toss to evenly coat.
- Return the sheet to the oven and roast for an additional 10 to 15 minutes, or until the sprouts are browned and tender.
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