Roasted Frozen Brussels Sprouts
Rich and savory, these Roasted Brussels Sprouts are satisfyingly crisp on the outside, yet deliciously tender on the inside!
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Did you know that Brussels sprouts were supposedly named after the Belgian capital city of Brussels? That’s because the Brussels sprout as we know it today, was first cultivated in 13th-century Belgium – although they’re probably descended from an older plant that was once grown in ancient Rome. Until recently, Brussels sprouts weren’t considered a popular vegetable. However, thanks to modern cooking techniques and recipes like this one, Brussels sprouts have gone from the unpopular, mushy, vegetable of yesteryear, to one of America’s new favorites.
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 rich, savory, flavor as well as making 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!
What Makes Brussels Sprouts so Healthy?
Brussels sprouts are one of the best plant-based sources of omega-3 fatty acids. They are also packed with nutrients including vitamin C and K, antioxidants and dietary fiber. The cooking method used in this recipe is also beneficial to your health. Roasting allows vegetables like Brussels sprouts to retain certain vitamins and minerals, however, if you want to retain Brussels sprouts’ antioxidant properties, water cooking methods such as boiling work best.
Believe it or not, frozen vegetables are considered a healthy option – partly because they are picked and frozen at their peak of freshness. In fact, aside from preserving vitamins, freezing is one of the best ways to keep in beneficial plant compounds or phytochemicals (like polyphenols and flavonoids), that help protect against disease.
INGREDIENTS
- 16 ounces frozen Brussels sprouts
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
INSTRUCTIONS
Preheat
Get your oven and baking sheet hot and ready.
Toss
Coat frozen Brussels sprouts with olive oil and salt.
Roast
Spread the sprouts out on the hot sheet.
Flip
Turn the sprouts halfway for an even roast.
Serve
Sprinkle with a touch of salt
Devour!
FAQs & Tips
After roasting, let 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 re-freeze a second time.
Spread Brussels sprouts on a lined sheet pan and place in a 350-degree oven for about 10-15 minutes, or until warmed through. Increase the heat to broil to crisp up the sprouts, for 3-5 minutes. Make sure to keep an eye on them while broiling to avoid charring.
Not necessarily. The fact is, both fresh and frozen vegetables can lose nutrients, however, fresh vegetables may lose nutrients at a faster rate! If you are buying fresh vegetables, and eating them close to your purchase date, they will retain most of their nutritive value; however, if you aren’t planning on consuming purchased fresh vegetables for days, frozen vegetables can be a more stable source of nutrients.
Serving Suggestions
Because of their bitterness, a generous seasoning of cheese balances the savory nature of Brussels sprouts perfectly. Simply grate your favorite hard cheese (Parmesan and cheddar are great options) over them before serving.
The hearty, distinct flavor of Brussels sprouts also makes them a great option with meat or fish dishes – including this Instant Pot Steak, this Air Fryer Whole Chicken or just a simple Poached Salmon.
Easy Roasted Frozen Brussels Sprouts
Ingredients
- 16 ounces frozen Brussels sprouts
- 2 tablespoons olive oil
- 1/2 teaspoon kosher salt
Instructions
- Preheat your oven to 450°F. 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.
- DEVOUR!
Nutrition
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