Latest in my quest to eat vegetables on the cheap without having to chop: Roasted Frozen Brussels Sprouts. This money- and time-saving healthy side dish wants you to embrace your inner lazy, and I’m here for it.
We eat a serving of vegetables with dinner every night, and roasted vegetables are and forever will be our favorite. They’re crispy on the outside, caramelized and tender on the inside, and so darn tasty, I usually eat half of them right off the sheet pan before we’ve sat down to dinner.
My un-favorite part of roasted vegetables? Chopping the vegetables before they go into the oven.
Don’t get me wrong—it’s well worth the effort every single time—but a few weeks ago, I started to wonder if I could somehow avoid the task.
I know you can purchase pre-chopped vegetables, but they are spendy and when you’re inhaling them off the pan like we do, you start to consider other options.
That’s how this Roasted Frozen Broccoli came to be. It turns out, you can roast a bag of chopped and frozen broccoli florets without even thawing it first. I make that recipe at least once a week.
The broccoli success prompted me to wonder what other frozen vegetables I could roast with good results.
As the resident OG House Favorite Roasted Vegetable (see classic Roasted Brussels Sprouts, Roasted Brussels Sprouts with Garlic, and Balsamic Brussels Sprouts), frozen Brussels sprouts were next on the list.
Here’s the tricky part about roasting frozen Brussels sprouts: frozen Brussels sprouts are sold whole, not sliced in half the way I’ve always roasted them fresh.
A few recipes online suggested I begin roasting the whole frozen Brussels sprouts until they soften, then cut them in half them, THEN put them back in the oven to finish baking.
Considering my principle motivation behind this frozen roasted vegetable exercise was to embrace my inner lazy and avoid chopping, this approach defeated the point.
Thus committed to keeping my chef’s knife securely in its block, I embarked on a recipe testing journey to roast frozen Brussels sprouts, without cutting them in half.
Guess what? IT WORKS!
Now, let’s be clear: these whole roasted frozen Brussels sprouts do not taste exactly like roasted fresh Brussels sprouts.
Whereas the roasted frozen broccoli could hold up in a taste test alongside fresh, you’ll be able to tell more of a difference with the Brussels sprouts.
You know what though: they are not bad. In fact, they are quite good and a much better option to eating no vegetables at all.
The biggest difference you will notice between the roasted fresh Brussels sprouts and roasted frozen whole Brussels sprouts is texture.
While the frozen sprouts do darken nicely on the outside and are piping hot throughout, they’re softer all the way to the center, whereas fresh maintain a bit of pleasant chew. It’s a trade-off.
BUT if you want to save yourself prep time or maximize your grocery budget (frozen vegetables are usually less expensive than fresh), this method for roasted frozen Brussels sprouts will be perfect for you.
If nothing else, you can give it a try then see how you feel about the side-by-side.
How to Roast Frozen Brussels Sprouts
Keep a bag of frozen Brussels sprouts in your freezer, and an easy, healthy side can be yours in a hurry. You don’t need to defrost the Brussels sprouts prior to cooking.
- Frozen Brussels Sprouts. We’re cooking the Brussels sprouts directly from frozen, making this the ultimate easy side dish. Just like fresh Brussels sprouts, frozen Brussels sprouts are healthy. They’re rich in antioxidants, fiber, Vitamin-K, and Vitamin-C.
- Olive Oil. Don’t skimp! It’s an essential addition to make the sprouts brown and to keep them from burning.
- Salt + Pepper. These two keep it classic. Feel free to play around with different herbs and seasonings too.
- Bonus Flavor Enhancers. A squeeze of fresh lemon juice and handful of freshly grated Parmesan are exceptionally tasty.
- Line a rimmed baking sheet with parchment paper, and place the sheet in the oven while it preheats.
- Once the oven is hot, remove the sheet pan and add the frozen Brussels sprouts, spreading them out into a single layer. Bake for 15 minutes at 450 degrees F.
- Remove the pan and add the oil and seasonings, stirring to coat. Bake 10 to 15 more minutes, until nicely browned. Add desired finishing touches and ENJOY!
How to Store and Reheat
- To Store. Place leftover Brussels sprouts in an airtight storage container in the refrigerator for up to 4 days.
- To Reheat. Rewarm leftovers on a baking sheet in the oven at 350 degrees F until hot. You can also reheat the sprouts in the microwave.
- I do not recommend freezing roasted frozen Brussels sprouts. Since they were previously frozen, they will become very mushy once thawed.
- Frozen Brussels Sprouts with Garlic. Roughly chop 2 cloves of fresh garlic, and add the pieces to the baking sheet after you remove the Brussels sprouts the first time (just before adding the olive oil and seasonings). If your household loves garlic, you can add additional cloves.
- Frozen Brussels Sprouts with Bacon. Brussels sprouts + bacon = YUM! Add crumbled Baked Bacon over the top of your cooked sprouts just before serving (you can bake the bacon and the Brussels sprouts in the oven at the same time).
- Frozen Brussels Sprouts with Balsamic. Drizzle 1 tablespoon balsamic vinegar over the cooked sprouts prior to serving.
- Frozen Brussels Sprouts with Parmesan. Sprinkle the cooked Brussels sprouts with 2 to 3 tablespoons grated Parmesan cheese (this is also delicious combined with the above Balsamic version).
Recommended Tools to Make This Recipe
I hope this shortcut vegetable recipe makes landing a vegetable on the plate a little easier for you tonight, and on many a busy night to come.
If you try the recipe, please leave a comment to let me know how it goes. Your comments and 5-star ratings are so important to my site and helpful for others too.♥
How to make easy roasted frozen Brussels sprouts that are CRISPY outside and tender inside. No need to cut or defrost! The ultimate EASY, healthy side.
- 2 10- or 12- ounce bags frozen Brussels sprouts — keep them frozen, no need to thaw
- 2 1/2 tablespoons extra virgin olive oil — don’t skimp!
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- Optional for serving: Freshly squeezed lemon juice or freshly grated Parmesan
Position racks in the upper and lower thirds of your oven. Line a large rimmed baking sheet with parchment paper and place it on the lower rack. Preheat the oven to 450 degrees F with the sheet pan in it. You want there to be plenty of room for the sprouts, so if you think they will be crowded, use two sheet pans and bake them on the upper and lower racks instead.
Once the oven is heated, remove the sheet pan from the oven and carefully pour the Brussels sprouts into the center. With a spatula, spread them out, then return the pan to the lower rack. Bake for 15 minutes.
Remove the pan from the oven. Drizzle the sprouts with the oil and sprinkle with salt and pepper. With a spoon or spatula, stir to coat. Return the pan to the lower rack (if you are using two pans, switch their positions on the upper and lower racks). Continue baking for 10 to 15 additional minutes, until the sprouts are browned on the outside and tender on the inside. Squeeze lemon juice over the top and sprinkle with Parmesan. Enjoy!
- Frozen Brussels sprouts will simply not be as crisp as if you roasted fresh Brussels sprouts, but they are a zero-prep, affordable option! If texture is very important to you, I recommend my oven Roasted Brussels Sprouts or Sautéed Brussels Sprouts.
- TO STORE: Place leftover Brussels sprouts in an airtight storage container in the refrigerator for up to 4 days.
- TO REHEAT: Rewarm leftovers on a baking sheet in the oven at 350 degrees F until hot. You can also reheat the sprouts in the microwave.
Course: Side Dish
Keyword: crispy frozen brussels sprouts, Easy Side Dish, how to cook frozen brussels sprouts, how to roast frozen vegetables
Amount per serving (1 (of 4)) — Calories: 108, Fat: 9g, Saturated Fat: 1g, Potassium: 276mg, Carbohydrates: 7g, Fiber: 3g, Sugar: 2g, Protein: 2g, Vitamin A: 534%, Vitamin C: 60%, Calcium: 30%, Iron: 1%
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