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Get It Now- Why You’ll Love These Roasted Frozen Brussels Sprouts
- Ingredients & Substitutions
- How To Roast Frozen Brussels Sprouts
- Tips For Roasting Brussels Sprouts From Frozen
- Recipe Variations
- Storage Instructions
- Serving Suggestions
- More Easy Brussels Sprouts Recipes
- My Favorite Pan For This Recipe
- Roasted Frozen Brussels Sprouts (Crispy & Fast) Recipe card
- Recipe Reviews
We’ve all been there: It’s a weeknight and you’re staring into your fridge, realizing that you have no side dish for dinner. Usually, my go-to is roasted brussels sprouts, but what if they’re frozen? No problem! Roasting brussels sprouts from frozen is a quick and tasty solution. These roasted frozen brussels sprouts deliver all the flavor and crunch of traditional sprouts without the need to thaw them — so dinnertime is saved!
Why You’ll Love These Roasted Frozen Brussels Sprouts
- Savory roasted flavor – Roasting brings out a rich, savory taste in sprouts. I’ve found this way makes them so flavorful, everyone asks for seconds.
- Charred and crispy outside, tender inside – The key is in the method. If you want roasted frozen brussels sprouts that actually taste good, don’t just roast them whole the entire time. (And definitely don’t steam them like the bag might say!) I get them crispy on the outside with a super easy 5-step process.
- Simple ingredients – With just 4 ingredients, this recipe is easy and straightforward. It’s all about letting the natural flavors shine.
- Hands-off cooking – Unlike stovetop brussels sprouts, you don’t need to keep an eye on these.
- Fast for a frozen veggie – It takes only 30 minutes from freezer to table!
Ingredients & Substitutions
This section explains how to choose the best ingredients for roasting brussels sprouts from frozen, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Frozen Brussels Sprouts – Although I use fresh brussels sprouts when making smashed brussels sprouts, crispy air fryer brussels sprouts, and fried brussels sprouts with bacon, frozen sprouts are ideal for quick, flavorful roasting on busy nights. I tested this recipe using the kind from the freezer aisle at the grocery store, but it would probably work with fresh ones you freeze yourself.
- Avocado Oil – The high smoke point and mild flavor make it perfect for roasting. Olive oil or melted ghee both work as substitutions.
- Sea Salt & Black Pepper – I keep it simple here, but see variations below for other ways to season.
How To Roast Frozen Brussels Sprouts
This section shows step-by-step photos together with the instructions, to help you visualize the recipe. For full instructions, including amounts and temperatures, see the recipe card below.
- Season. Place the frozen brussels sprouts in a large bowl and toss with the avocado oil, sea salt, and black pepper.
- Arrange and bake. Spread out the sprouts on a large sheet pan in a single layer. Roast frozen brussels sprouts in the oven, until sprouts thaw and are no longer rock hard.
- Slice and season more. Cut the brussels sprouts in half. Toss with additional oil and sea salt, then spread out on the sheet pan again.
- Bake again. Continue to roast frozen brussels sprouts, until tender.
- Broil. Place them under the broiler on the top rack, flipping to brown both sides.
Tips For Roasting Brussels Sprouts From Frozen
Baking frozen brussels sprouts is pretty straightforward, but here are my tips I discovered when testing this recipe:
- Do not thaw the sprouts. This will just make them mushy and watery. Instead, roast them from frozen.
- Avoid parchment paper if you can. You can line your pan with foil or leave it bare, but parchment paper tends to inhibit browning.
- Use an extra-large rimmed baking sheet. You want the sheet to be bigger than you think you’ll need. That’s because you should…
- Make sure all the sprout halves touch the pan. Giving them plenty of room like this ensures that they brown instead of steaming. This is important with roasting all kinds of veggies, but even more so if they were previously frozen.
- Cut them in half once you can. Frozen brussels sprouts will be too hard to cut open right away, but do so as soon as they’ve softened enough to slice. Unlike some frozen veggies that don’t need additional slicing to cook (like air fried frozen broccoli florets), brussels sprouts benefit from the extra surface area when you slice them.
- Roast at high temperature. This is important to help get rid of any excess moisture that is common with frozen vegetables. 400 degrees F is ideal.
- Broil at the end. It’s a must for that browning and the best flavor! I found that unlike fresh sprouts, frozen ones don’t brown from roasting alone without broiling.
Recipe Variations
I wrote this as a simple tutorial to teach you my method, but you can easily customize it with different seasonings and add-ins. Here are my favorite upgrades:
- Herbs & spices – 1/2 teaspoon of garlic powder is the spice I add most often! You can also add 2-3 teaspoons of Italian seasoning, or a blend of cumin and coriander for an earthy, warm flavor. You can add these in the beginning, but it works better after the initial baking step.
- Bacon – Toss chopped bacon with the frozen sprouts and let it cook together with them. (This is similar to making fresh brussels sprouts with bacon.) Or if you have leftover oven-baked bacon or air-fried bacon, you can just crumble it over the sprouts at the end.
- Sweet glaze – Coat with honey or maple syrup before the second baking step. They get nice and caramelized! (This works with sugar-free honey or maple syrup, too.)
- Balsamic – Drizzle a bit of balsamic glaze on your sprouts for a tangy flavor boost. It’s a simple way to make them extra special. You can also add 1-2 tablespoons of balsamic vinegar before the second baking step. Or try my roasted balsamic sprouts.
- Crunchy topping – Add chopped almonds or walnuts in the last few minutes of roasting for a crunchy, nutty texture. You could also mix in dried cranberries and pecans, ideal for holiday meals.
- Cheese – Sprinkle them with either shredded or finely grated Parmesan cheese, either in the last few minutes or fresh out of the oven.
Storage Instructions
- Store: Keep roasted frozen brussels sprouts in an airtight container in the fridge for up to 3-4 days. They’ll be softer later, but still flavorful. I don’t recommend freezing a second time.
- Reheat: Warm leftovers in the oven at 350 degrees F for about 10 minutes, or until hot.
Leftover Ideas!
Frozen roasted Brussels sprouts can add rich flavor to salads. Try tossing them with mixed greens, nuts, and a tangy vinaigrette for a refreshing and nutritious meal, or use them to make a cooked version of my kale brussels sprouts salad.
Serving Suggestions
If you’re like me and haven’t prepped a side, you probably haven’t prepped a main course either. 😂 So, here are some last-minute easy dinner recipes to serve up with your sprouts:
- Chicken – Head to the freezer and whip up some frozen chicken wings in the air fryer or make some crispy chicken thighs in the Instant Pot.
- Fish – Fish recipes are always quick to thaw and fast to cook! On busy weeknights, I tend to make pan fried cod, buttery pan seared salmon, or zesty pan seared tilapia in lemon butter sauce.
- Pork – If you’re in the mood for some pork, air fried pork chops are ready in just 12 minutes, but pork steak is a close second.
- Steak – For the fastest options, make the juiciest sirloin steak in the air fryer or some sirloin steak tips. For a fancier meal, filet mignon is my absolute favorite cut.
More Easy Brussels Sprouts Recipes
If you love crispy brussels sprouts, here are more of the best ways to make them:
My Favorite Pan For This Recipe
This XL baking sheet never, ever sticks, so you won’t need foil. Plus, it’s the perfect size for roasting frozen brussels sprouts!
Roasted Frozen Brussels Sprouts (Crispy & Fast)
Get perfect roasted frozen brussels sprouts with oil, salt, and pepper. Roasting from frozen still gets them crispy with the right method!
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Preheat the oven to 400 degrees F (204 degrees C). Line a large baking sheet with foil (unless using a very good non-stick pan) and grease well.
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Place the frozen brussels sprouts into a large bowl. Pour 3 tablespoon of oil over them and stir to coat. Season with 1/4 teaspoon each of sea salt and black pepper.
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Spread out the sprouts on the pan in a single layer. Roast in the oven for about 10 minutes, until sprouts are no longer rock hard.
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Cut the brussels sprouts in half. Toss with one more tablespoon of oil and another 1/4 teaspoon of sea salt, to taste.
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Arrange the sprouts in a single layer on the pan again. Roast in the oven for about 15 minutes.
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Place under the broiler on the top rack for 3-4 minutes to brown. Flip the sprouts and broil for another 1-2 minutes.
Did You Like It?
Leave a rating to help other readers, or get the recipe sent to your inbox.
Recipe Notes
Serving size: 1 cup
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. 🙂
55 Comments
Natasha
0I love this roasted frozen brussels sprouts recipe! It’s the perfect recipe for those days that I’m super busy because it’s easy and quick to make!
Lucille Wainwright
0I’m going to try this recipe, because I have a freezer full of frozen brussel sprouts, THANK YOU 😊 G-MA LUCILLE 😇
Krissy
0I’m so glad I found this recipe! I’ve only ever cooked them fresh but they’re not always available. Frozen brussels sprouts scared me… but these turned out great!
Kara
0A great last minute side dish! Next time I’m going to try them with some parmesan cheese. 🙂
Debbie Flood
0These were great!
Rita
0What an awesome recipe totally enjoyed this dish.
Samara Wheat
0I am extremely grateful for your Frozen Brussels Sprouts recipe. I am a good cook from the South, Mississippi to be exact, and I had never cooked frozen brussels sprouts. My dish turned out great. THANK SO MUCH. Cooking Tip: I added some cut onions and dried parsley to my black pepper and sea salt and it gave my sprouts an extra dash of flavor. Quite yummy.
CC
0How would you alter this recipe using fresh brussel sprouts?
Wholesome Yum D
0You can use my roasted brussels sprouts recipe.
Brenda
0Can you keep them warm in a crock pot after roasting?
Wholesome Yum D
0Hi Brenda, Yes, that should work.
Tanja Heimbach
0Love this recipe easy to follow recipe and first time I made Brussel sprouts roasted and came out delicious…I think I might have to much salt on them but I used bacon grease to cover them, instead of oil and Parmigiano Cheese but did everything else to the T and it is perfect, texture color and flavor..Thank you for this recipe..
Libby
0These are delicious! So much better than steamed…
Javanice
0Simple enough. Logic really. Can’t be bothered cutting them. That amount of time in the oven they’re going to be cooked inside are they not?
Wholesome Yum M
0Hi Javanice, If you are skipping the halving step, then they may need to roast longer. This will depend on the size of them as well. Be sure to test them with a fork for doneness before removing from the oven.
Linda
0Simple and DELICIOUS!!
Jesse
0I tried out your recipe today. I had a bag of small frozen Brussels sprouts from TJ’s.
they had been sitting in the freezer for several months so i said what the heck and put them in olive oil, salt n pepper, when it cam time to slice them in half it seemed a bit monotonous. I almost gave up, but i kept gong
I re salted, peppered and oiled but just put them up to the broiler since they were so small.
Well they turned out fine. I wanted to thank you for publishing the tips, I think i might have really botched them otherwise.
Linda
0Can a person use Brussels Sprouts that they have frozen themselves? I have seen several recipes on how to freeze fresh ones, especially when on sale.
Wholesome Yum M
0Hi Linda, Yes! That will work just the same for this recipe.
Tracey B
0Great recipe! Gave me hope for the frozen Brussel sprouts I was afraid would completely sog up when I cooked them. They turned out to be some of the best sprouts I’ve made!
That said, I cooked them for 10 min, removed and halved them, seasoned at that time, then back in the oven for 15 min. They didn’t need more time and I think they would have been mini hockey pucks if I cooked longer. As they were, there was a little bit of char on the outside and juicy on the inside. Yum!
Katie Bell
0Love this recipe! Would you change the temperature or time if you’re using fresh Brussels sprouts?
Wholesome Yum M
0Hi Katie, The time and temperature can remain the same.
Sabrina
0When you place the pan under the broiler at the end, is the oven kept at 400° or is it turned to the ‘broil’ setting?
Thanks!
Wholesome Yum M
0Hi Sabrina, Yes, change the setting to ‘Broil’ for the final step. Keep a close eye on them during their time under the broiler, they will go from crisp to burned quite quickly!
Heidi
0Followed the directions exactly. This will be my go-to recipe because it is so quick and easy and tasted wonderful! I also added a small bit of balsamic vinegar just because I like that on my brussels sprouts. Thanks for the recipe!
Jim
0We love Brussels Sprouts already and have been broiling fresh for a few years. Never thought to use frozen. If fresh broiled are 5 out of 5, then frozen broiled are 4/5. Plus, I don’t mind heating the house in winter.
We have a pump oil sprayer which makes covering the veggies nice and even.
Made this tonight as a side for a little garlic shrimp and rice. Not a pairing that I’d normally do, but it was tasty.
Probably should have left it in a little longer, but the shrimp were ready and nobody wants to eat cold shrimp! Group had seconds, so I think it turned out well.
As kids, we used to trick our friends by not telling them what we were having for dinner. They come over and see these tiny green cabbages being served. They’d never seen before, probably because their parents didn’t like them. “Try one, see if you like it.” … and they ALWAYS did. After, we’d tell them Brussels Sprouts, which would often result in either of 2 things – no, I don’t like Brussels sprouts, so those couldn’t be some – or they’d claim the 6 they’d just eaten voluntarily were terrible. 😉
Cheryl Thaxton Green
0I tried the recipe, roasting frozen brussel sprouts, and was pleasantly surprised as to how good they were. Thank you!
Victoria
0Thanks for sharing such a simple idea. Who knew roasting sprouts from frozen would work out so well?
I used baby sprouts so I only need 5 minutes, cut them and 5 minutes again with 2 minute broil. I tossed with bacon pieces to serve.
Nicole
0These were absolutely delicious! 10/10 would make again!
Johanna
0We love Brussel sprouts and this is an excellent way to prepare them. I would suggest preheating the roasting pan while the oven is preheating and I add a bit of balsamic vinegar along with the olive oil. So delicious I can’t stand it.
Kat
0I LOVE Brussel sprouts!! But being on low carb, well, wow are they high carb! It’s hard to only eat 3 per serving!
Maya | Wholesome Yum
0Hi Kat, Brussels sprouts are low carb in reasonable amounts. The serving size for this recipe is 1/2 cup, which has 4g net carbs. You might be able to do 1 cup depending on what else you’re having and your macro needs.
Kelly
0I’ve never thought to cook frozen Brussels sprouts. It definitely beats prepping them each by hand. Thanks!
Virginia Fabritz
0Hi again. I am making this again because I enjoyed it so much the first time. I only mentioned the sodium content because of my HBP. I probably don’t put enough light salt on them to make much of a difference. Pepper and olive oil work quite well. Roasted chicken and roasted frozen Brussel sprouts for dinner tonight.
Virginia Fabritz
0How about adding the sodium content as well, please.
Maya | Wholesome Yum
0Hi Virginia, I only have the nutrition info on the recipe card, but feel free to enter your ingredients into an online calculator if you need additional details. Hope you like the recipe!
Christy
0Just made this. Really awesome recipe and great tips for using frozen sprouts! I think my oven was too hot, because on the second half of the roasting, they browned a little more than I wanted! Also could be that I didn’t use enough oil. I skipped the last tbsp of oil and just brushed on what I had left in the bowl. Oops, yeah that’s probably what I did wrong! I will definitely make them again and follow the recipe a bit closer 😉 They we’re still delicious. Thanks!
Molly Kumar
0These look so delicious and yum. I do have some frozen brussels sprouts and this would be a perfect recipe to try.
Vicky
0I love roasted brussels sprouts but don’t often have fresh ones on hand. I love how you have managed to make delicious brussels sprouts using frozen ones. I would have never thought to do that! This recipe was a hit, thank you!
Catherine Brown
0I haven’t tried frozen Brussels sprouts in a LONG time. If roasting them frozen is the trick to making them crispy and delicious, I’m willing to give this a try. Thanks for sharing your method. 🙂
Stephanie
0I’m a big fan of brussels sprouts so Thanks for these tips on how to make them when frozen. It’s much easier sometimes to just keep frozen veggies on hand so you can have them whenever you want.
Katherine
0It’s such a great idea to use frozen sprouts for this dish! The whole family loved it!
Kate Hackworthy
0How great that you can roast frozen sprouts! I love that you’ve used avocado oil – mmm.
Dannii
0Roasted are our favourite way to eat Brussel sprouts. We love them with balsamic.
Erin Dee
0These brussels sprouts were perfect! Such a delicious side dish!
Monica
0I love how you used frozen Brussels sprouts in this recipe. It’s nice to have fresh, but so convenient to use frozen ones.
Adrianne
0Great recipe! I love Brussels Sprouts and they are super handy to have in the freezer! Great tips and photos also. Cheers
Erica Schwarz
0I love brussel sprouts, but ONLY when they are nice and browned like yours. Delicious recipe!
Valentina
0So awesome you can make something so delicious from a frozen vegetable. I love that you use avocado oil. I’ve been using it a lot lately and it’s perfect for this. YUM!
Jenna Urben
0Oh, these look so perfect and tasty! I love brussels 🙂 I’ve never had frozen but I tried this recipe and loved it!
Adriana Lopez Martin
0You know I have never bought frozen spouts, but it is great that you can get a good roasting. These frozen and then roasted brussels sprouts are delicious and are so simple to make.
Wholesome Yum A
0I made these tonight and they were great! I have had a bag of frozen Brussel sprouts in my freezer for months and I kept looking at them thinking I didn’t want soggy steamed Brussels. You saved them!
krissy
0Maybe I’m strange but I love love LOVE brussel sprouts! I loved this recipe! yum!!
Jeannette (Jay Joy)
0I am so glad you admitted that you tried a few ways to make them taste better until you got the spices. It takes a few times to perfect Brussel sprouts. Of course, they are better with BACON!
Holly
0Wow- I love Brussel sprouts and wouldn’t have known that they would turn out so well right from frozen. Thanks for the tips. I’ll find more reasons to make Brussel sprouts throughout the year for sure.