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.
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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, Smashed 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. (However, if you’re set on having that crispy texture, these Brussels Sprouts Chips are 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.
The Ingredients
- 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.
The Directions
- 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.
Recipe Variations
- 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). Or give these Maple Bacon Brussels Sprouts a try.
- 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).
Tip!
To roast a medley of vegetables, and for more tips and seasoning suggestions, check out my ultimate guide to Oven Roasted Vegetables.
Recommended Tools to Make This Recipe
- Rimmed Baking Sheets. An essential tool for roasting veggies of all kinds.
- Parchment Paper. Line your baking sheets with this to make cleanup easy.
- Citrus Juicer. I use this every single time I need to juice a lemon or lime.
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.♥
Roasted Frozen Brussels Sprouts
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Ingredients
- 2 10- or 12- ounce bags frozen Brussels sprouts keep them frozen, no need to thaw
- 2 ½ tablespoons extra virgin olive oil don’t skimp!
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- Optional for serving: Freshly squeezed lemon juice or freshly grated Parmesan
Instructions
- 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!
Notes
- 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.
- PARCHMENT PAPER: Check your brand of parchment paper, to make sure it is oven safe up to 450 degrees F. Aluminum foil is another alternative.
Nutrition
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Tasty! As advertised, this is quick and easy, making roasted Brussel sprouts a workable weeknight veggie. Also healthy and affordable! This is going on weekly rotation. Thank you!
Hi Jennifer! So glad you enjoyed the recipe! Thank you for this kind review!
Excellent flavor & texture! I love them!!
Hi Cheryl! So glad you enjoyed the recipe! Thank you for this kind review!
At 58 I only just recently discovered baked Brussel Sprouts I know, I must have been living under a rock. I grew up with boiled which I have always loved, still do! I recently went over to my daughter’s home for dinner & was dismayed she’d made baked brussels! I tried them and OMG, mana from Heaven! Lol…where had these delicious crispy/soft spheres of the gods been all my life?! Just made the frozen recipe, still delicious, but not quite as toe curling as the fresh baked kind. These are truly like candy to me, & rarely make it from the baking sheet to my plate!!
Hi Mikala! So glad you enjoyed the recipe! Thank you for this kind review!
This method is amazing, I have never been able to get frozen Brussels sprouts to brown and crisp this well. My husband is finicky about Brussels sprouts, so I haven’t been able to serve them as often as I like, however he loves these. Thanks for sharing
Hi Debbie! So glad you enjoyed the recipe! Thank you for this kind review!
Made this tonight to accompany baked chicken, hubby loved it! Thanks for the recipe!
Hi Tonia! So glad you enjoyed the recipe! Thank you for this kind review!
Erin, thank you for giving me a way to finally give my frozen vegetables a new spin!! Like you, there are times when I prefer to minimize the time spent “chopping.” And your brussels sprout recipe did that admirably. However, I confess I couldn’t resist taking a knife to the frozen sprouts and “halving” them. Something I wouldn’t recommend … because chopping frozen brussels sprouts can be downright dangerous. But with some patience I managed to split the little devils … and they turned out wonderfully and I suspect much closer to the goal of a fresh roasted sprouts … no mushiness in the centers! Anyway, thanks for the inspiration.
R. Larson
Duluth, Minnesota
Hi Reed! So glad you enjoyed the recipe! Thank you for this kind review!
Fantastic! Added some granulated garlic with the oil, salt, and pepper, and they came out perfect, charred and crispy with soft centers. Thanks for the guide!
Hi Rachel! So glad you enjoyed the recipe! Thank you for this kind review!
This was a very easy recipe to follow. This has been the very first time I have eaten Brussels sprouts without the bitter taste. Once I took them out of the oven, I squeezed lemon juice over the top, and sprinkled with Parmesan. Delicious I must say. Will be cooking this dish more often ! ❤️
Hi Jane! So glad you enjoyed the recipe! Thank you for this kind review!
Wow! I love the creamy center with the outside crunch. I think putting them in first alone helped them not not be watery. And the last 15 minutes really crunched them up perfectly. I was not skimpy with oil and have no regrets. What a great way to use frozen brussel sprouts!
Hi Holly! So glad you enjoyed the recipe! Thank you for this kind review!
Amazing recipe, but I would avoid the use of parchment paper when heating anything above 425 F! Otherwise the parchment can burn and impact flavour. It’s also not very good for you.
So glad you liked the recipe! I don’t have that issue with my parchment paper but good to note.
I followed the recipe and it turned out so well! I used aluminum foil as an alternative, as suggested in the notes. Super quick and super easy. I only wish I bought more bags of frozen Brussels Sprouts so I could make more!
Thanks Poppy!
Sound like a good and easy recipe to cook. What I can serve it with?
Hi Irina, Brussels sprouts are a great side dish to any type of protein, such as chicken, pork, or beef. Enjoy!
Taste was great, like it used frozen Brussels sprouts, but my parchment paper burned in the preheating phase so I don’t recommend it, cook times were also longer than needed
Glad you enjoyed them, Randy!
Have you or any other commenters tried this when the bag of Brussels sprouts has already been thawed? Because I’ve got a bag in my fridge that we pulled out of the freezer a couple days ago and I wonder if it will still turn out the same. Or, if I’d be better of pan sautéing them 🤔. If I go with your method, I’ll report back on how we liked it. Thanks for the recipe!
Hi Heather, another reader reported back saying they thawed theirs first and it worked great. Hope you enjoy them!
Hi. Why can’t we cut the frozen sprouts in half? I always freeze all kinds of vegetables and cut them while still frozen to add to my soups. If I was able to cut them in half, would I have to adjust the cooking time or temperature?
Hi Roya, this recipe was developed in order to avoid any chopping the frozen whole brusssels sprouts. You may just have to adjust the cooking time. If you decide to give it a try, let us know how it goes!
I didn’t think frozen Brussels sprouts could get crispy but they did! This recipe took a little longer than I wanted to spend but it was WORTH IT! Yum yum will do again!
Yay! Glad you enjoyed it Cyndi! Thank you!