Rich and savory, these Roasted Frozen Brussels Sprouts are satisfyingly crisp on the outside, yet deliciously tender on the inside!
Did you know Brussels sprouts are named after the Belgian capital? They’ve been around since the 13th century, and their reputation precedes them. For most of my life, I knew them only as the mushy, bitter side dish no one ever wanted to touch. That all changed when I started roasting them—especially when I realized frozen ones work just as well as fresh, and with way less effort. I tried this recipe on a lazy weeknight and was honestly shocked at how good they turned out. Crispy edges, tender centers, and just the right amount of char.
All it takes is a bag of frozen Brussels sprouts, some olive oil, and salt. That’s it. No trimming, no washing, no fussing. The sprouts go straight from the freezer to the oven, and something about that simplicity just works. They roast up with golden, caramelized bits that taste slightly nutty, while the inside stays soft without being soggy. No more sad, mushy, bitter Brussels.
This has officially become my go-to when I want something salty and satisfying but don’t feel like chopping vegetables. I’ve thrown them next to roast chicken, tossed them with a squeeze of lemon for a snack, and even added them to grain bowls. You don’t need to dress them up much—just a little oil, a good sprinkle of salt, and a hot oven do the job. If you’ve been burned by bad Brussels before, this recipe might win you over.
Are Roasted Frozen Brussels Sprouts Healthy?
Consisting of just Brussels sprouts, olive oil, and salt, this recipe can be considered healthy by most standards. Brussels sprouts are a potent superfood rich in fiber, vitamin C, folate, and vitamin K. Olive oil, meanwhile, is high in heart-healthy monounsaturated fats. This simple dish is also suitable for vegan, keto, Paleo, Whole30, dairy-free, and gluten-free diets.
Why You Will Love This Recipe
One of the reasons this recipe works so well is the cooking method. Roasting, combined with the addition of olive oil and salt, mellows out Brussels sprouts’ bitterness and produces a rich, savory flavor. It also makes them satisfyingly crisp on the outside yet deliciously tender on the inside.
One of the best things about this recipe, besides its nutritional benefits, is how quick and easy it is! There is no need to defrost or prep ingredients. All you have to do is line a sheet pan, season your veggies, pop them in the oven, and you’re done. You’ll go from freezer to table in 30 minutes or less!
How Do I Store Leftovers?
After roasting, let the Brussels sprouts cool completely, and store in an airtight container in the refrigerator. Sprouts will last for up to 3-4 days. It is not recommended to freeze them a second time.
Serving Suggestions
The hearty, distinct flavor of Brussels sprouts makes them a great option to pair with meat or seafood dishes. Some of my favorites include this Instant-Pot Steak, this Air-Fryer Whole Chicken, or just a simple Poached Salmon.
Ingredients
- 16 ounces frozen Brussels sprouts
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
Instructions
- Preheat your oven to 450 degrees Fahrenheit. Place a rimmed baking sheet inside to heat up as well.
- In a large bowl, toss the frozen Brussels sprouts with olive oil and kosher salt until they are well coated.
- Carefully remove the hot baking sheet from the oven. Spread the Brussels sprouts in a single layer, ensuring they are not crowded.
- Roast in the preheated oven for 15 minutes, then flip the sprouts to brown on the other side.
- Continue roasting for another 10 minutes, or until the sprouts are tender and have a nice browned exterior.
- For an extra crispy finish, broil on high for 2-3 minutes, watching carefully to prevent burning.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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