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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. Naturally, you reach into your freezer. You might have even planned ahead and have a low carb side dish ready to reheat. But what if you didn’t? In my case a few weeks ago, I saw a bag of Brussels sprouts and wondered if I could make an oven roasted frozen Brussels sprouts recipe that actually tastes good…
So, I tried it! That first night sure was plain and boring, but it got better. I tested a few techniques for baking frozen Brussels sprouts, and am happy to say I found the best way.
If you’ve ever wondered how to roast frozen Brussels sprouts, look no further!
Can You Roast Frozen Brussels Sprouts?
Yes, you can roast frozen Brussels sprouts! And, they can be totally delicious.
The key is in the technique. If you want roasted frozen Brussels sprouts that actually taste good, don’t just roast ’em whole and expect great results. And definitely don’t steam them like the bag might say.
Instead, use my method and tips.
Do Frozen Brussels Sprouts Taste As Good As Fresh?
Let’s be honest. No, frozen roasted Brussels sprouts don’t taste as good as fresh.
But, they are as close as you can get… and they are still really good!
That is, if you make them right.
You can still get the same great flavor and browning from frozen Brussels sprouts. You just won’t get a crunchy/crispy interior. For those that like them crisp-tender inside, stick with fresh.
But if you like the idea of saving time and having a last-minute low carb side dish in the freezer without prepping it in advance, then roasting frozen Brussels sprouts is a great option.
Which Oil For Oven Roasted Frozen Brussels Sprouts?
You can use almost any oil for roasting frozen Brussels sprouts. Here are the best options:
- Olive oil
- Avocado oil
These are all healthy oils, that also have a high enough smoke point to withstand the high temperature needed for the best oven roasted frozen Brussels sprouts.
However, we do broil the sprouts for a few minutes at the end, so if you want to be on the safe side, avocado oil is the only one that won’t smoke at that temperature.
How To Roast Frozen Brussels Sprouts
Baking frozen Brussels sprouts is super easy! Just follow these simple steps:
To begin, toss the sprouts with oil, salt and pepper in a bowl.
Then, spread the sprouts in a single layer on a large sheet pan.
Key tip: Make sure the pan is extra large – bigger than you think you need! You’ll see why in a second.
Next, roast the sprouts in the oven, but not until they are done – only until they are soft enough to cut!
Slice the sprouts in half, and toss with more oil and salt, since the centers that you cut open didn’t have any previously. Arrange the sprouts in a single layer again.
This is where the key tip above is important: every Brussels sprout half should be touching the pan!
Roast the sprouts again for about 15 minutes. They will start to turn golden, but not really brown as much as you probably want. Don’t worry, we’ll get there!
For the final important part, place the sprouts under the broiler on the top rack, for a few minutes on each side.
Now they’ll be nice and brown:
Tips For Baking Frozen Brussels Sprouts
Baking frozen Brussels sprouts is pretty straightforward, but here is a summary of tips to get them just right:
- Do not thaw the sprouts. This will just make them mushy and watery. Instead, roast them from frozen.
- Cut them in half once you can. Frozen Brussels Sprouts will be too hard to cut open right away, but do so once they’ve roasted for about 10 minutes.
- Roast at high temperature. This is important to help get rid of any excess moisture that is common with frozen vegetables.
- Broil at the end. It’s a must for that browning and the best flavor!
Other Simple Roasted Vegetable Recipes
If you love roasted veggies, here are more to try:
- The Best Roasted Garlic Cauliflower
- Garlic Parmesan Broccoli and Cauliflower
- Bacon Wrapped Asparagus
- Air Fryer Frozen Broccoli
Tools To Make Roasted Frozen Brussels Sprouts
Tap the links below to see the items used to make this recipe.
- Paring knife – For slicing the sprouts! You can also use a chef’s knife if you prefer, but a paring knife gives more control for me personally.
- Baking sheet – This XL baking sheet never, ever sticks and is a great size for baking frozen Brussels sprouts.
Oven Roasted Frozen Brussels Sprouts Recipe
Oven Roasted Frozen Brussels Sprouts Recipe
See how to roast frozen Brussels sprouts so they're browned & delicious! This oven roasted frozen Brussels sprouts recipe is EASY, with 5 minutes prep time.
Recipe VideoTap on the image below to watch the video.
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Tap on the times in the instructions below to start a kitchen timer while you cook.
Preheat the oven to 400 degrees F. Line a large baking sheet with foil (unless using a very good non-stick pan) and grease well.
Place the frozen brussels sprouts into a large bowl. Pour 3 tbsp of oil over them and stir to coat. Season with 1/4 each of sea salt and black pepper.
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.
Cut the brussels sprouts in half. Toss with one more tablespoon oil and another 1/4 tsp sea salt, to taste.
Arrange sprouts in a single layer on the pan again. Roast in the oven for about 15 minutes.
Place under the broiler on the top rack for 3 to 4 minutes to brown. Flip the sprouts and broil for another 1 to 2 minutes.
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Serving size: 1/2 cup
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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How would you alter this recipe using fresh brussel sprouts?
Wholesome Yum D0
You can use my roasted brussels sprouts recipe.
Can you keep them warm in a crock pot after roasting?
Wholesome Yum D0
Hi Brenda, Yes, that should work.
Love 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..
These are delicious! So much better than steamed…
Simple 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 M0
Hi 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.
Simple and DELICIOUS!!
I 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.
Can 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 M0
Hi Linda, Yes! That will work just the same for this recipe.
Great 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!
Love this recipe! Would you change the temperature or time if you’re using fresh Brussels sprouts?
Wholesome Yum M0
Hi Katie, The time and temperature can remain the same.
When you place the pan under the broiler at the end, is the oven kept at 400° or is it turned to the ‘broil’ setting?
Wholesome Yum M0
Hi 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!
Followed 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!
We 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 Green0
I tried the recipe, roasting frozen brussel sprouts, and was pleasantly surprised as to how good they were. Thank you!
Thanks 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.
These were absolutely delicious! 10/10 would make again!
We 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.
I LOVE Brussel sprouts!! But being on KETO, well, wow are they high carb! It’s hard to only eat 3 per serving!
Maya | Wholesome Yum0
Hi Kat, Brussels sprouts are keto friendly 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.
I’ve never thought to cook frozen Brussels sprouts. It definitely beats prepping them each by hand. Thanks!
Hi 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.
How about adding the sodium content as well, please.
Maya | Wholesome Yum0
Hi 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!
Just 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!
These look so delicious and yum. I do have some frozen brussels sprouts and this would be a perfect recipe to try.
I 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!
I 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. 🙂
I’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.
It’s such a great idea to use frozen sprouts for this dish! The whole family loved it!
How great that you can roast frozen sprouts! I love that you’ve used avocado oil – mmm.
Roasted are our favourite way to eat Brussel sprouts. We love them with balsamic.
These brussels sprouts were perfect! Such a delicious side dish!
I love how you used frozen Brussels sprouts in this recipe. It’s nice to have fresh, but so convenient to use frozen ones.
Great recipe! I love Brussels Sprouts and they are super handy to have in the freezer! Great tips and photos also. Cheers
I love brussel sprouts, but ONLY when they are nice and browned like yours. Delicious recipe!
So 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!
Oh, these look so perfect and tasty! I love brussels 🙂 I’ve never had frozen but I tried this recipe and loved it!
Adriana Lopez Martin0
You 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 A0
I 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!
Maybe I’m strange but I love love LOVE brussel sprouts! I loved this recipe! yum!!
Jeannette (Jay Joy)0
I 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!
Wow- 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.