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.

A baking sheet with delicious and easy roasted frozen Brussels sprouts

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.

Tasty and healthy Brussels sprouts cooked from frozen

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.

A spoon stirring vegetables after being cooked in the oven

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

  1. Line a rimmed baking sheet with parchment paper, and place the sheet in the oven while it preheats.
    A baking sheet lined with parchment paper and full of vegetables
  2. 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.
    Roasted frozen Brussels sprouts on a parchment-lined baking sheet
  3. 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).

A spoon stirring a baking sheet full of roasted frozen Brussels sprouts

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.♥

A sheet pan of brown and crispy roasted frozen brussels sprouts

Roasted Frozen Brussels Sprouts

5 from 19 votes
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.

Prep: 2 mins
Cook: 35 mins
Total: 40 mins

Servings: 4 servings


  • 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. 


Serving: 1(of 4)Calories: 108kcalCarbohydrates: 7gProtein: 2gFat: 9gSaturated Fat: 1gPotassium: 276mgFiber: 3gSugar: 2gVitamin A: 534IUVitamin C: 60mgCalcium: 30mgIron: 1mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. I’m so Happy someone else discovered this. I have been doing this for years. Fresh are so expensive where I live (rural) so now I get a bag at Aldi’s for like a 1.25. It has gone up but I love that I can afford to eat them all year long. I also sometimes let them thaw and half them. It seems to help them cook more even. I also roast other frozen veggies the same way. Just make sure your parchment paper goes up to 450 degrees. Some companies I noticed have changed the temp.5 stars

  2. This recipe couldn’t have come at a better time! Have my freezer stocked with frozen veggies during q. Glad I can still have that fresh, roasted taste!5 stars

  3. I used your post as inspiration- loved the parmesan cheese sprinkle afterwards. Great suggestion! I tossed the sprouts in evoo, salt, pepper and a squeeze of lemon before spreading on the cookie sheet. I used a slightly lower oven temp, 445 degrees, and followed your directions to roast 15 minutes, stir, then roast an additional 10 minutes. They do come out softer than fresh sprouts, but still delicious! Thanks.5 stars

  4. This recipe was just perfect for dinner. A great way to use my frozen brussels sprouts. The extra ingredients made them taste delicious – I used all suggestions – lemon juice, balsamic and parmesan!5 stars

  5. Love the brusssel sprouts. They make a wonderful snack! Will enjoy them with dinner tonight. I sprinkled them with the Parmesan cheese. Very good addition.5 stars

  6. I Used your recipe and it worked very well! 
    I didn’t have parchment paper, so I lined the pan with tin foil initially, before the oil…then placed directly on the pan when I added the oil, salt and pepper. It turned out perfect. Thank you! 5 stars

  7. I made these Sunday. I’ve been exploring vegies lately, since I am trying a low carb lifestyle. It has been an adventure, since most of my memories are of vegies boiled to annonimity. I attended a boarding school for blind children where spinach, cabbage, greens, ochra and tomatos, and many unpopular vegitibles were boiled up and served to us. These sprouts were firm and delicious. The only problem I had was the smell. While they were roasting, I had to constantly remind myself they weren’t being boiled.
    Thank you for this recipe. And thanks to you, I am roasting frozen broccoli tonight, because my steamer bit the dust.5 stars

  8. I made these last night and added both garlic and a little balsamic vinegar. They were very tasty. Also a quick a easy addition to dinner. I look forward to using this recipe/idea with other variations (like bacon!!!) and with other vegetables.5 stars

  9. Ugh! I’m so full right now…of Brussels sprouts! I, too, get tired of chop, chop, chopping veg. I’ve got 5 kids and try to do veg with dinner every night. It needs to be doable en masse and not take forever, and not take up my entire prep space. This recipe is right up my alley! I would leave a picture of mine, but it looked just like yours. They turned out exactly as described. Definitely worth the trade off of price and time to texture, IMO.5 stars

  10. Just tried this recipe. Did not mind the center softness because the flavor was fantastic!  Thank you for your trial and error to get this right!5 stars

  11. Hi Erin-

    This recipe is great. Despite loving Brussels sprouts alongside dinner or as a mid-day snack, I wasn’t able to enjoy preparing them at home for a year. I was only familiar with cooking fresh Brussels sprouts and suddenly it seemed as though every bag bought contained pests/aphids/worms. I’ve seen some bloggers say that a decent washing and cooking with oil would do away with the problem but I wasn’t convinced. It made me sick to my stomach to the point of ditching the sprout altogether. I also don’t often find simply frozen Brussel sprouts — it seems as if they all come seasoned or in a medley with other veggies. Once I found a grocer with inexpensive frozen Brussels sprouts I came right here and I must say… I am quite pleased! They were the perfect texture, not too soft at all. Juuuust right. So thanks for this recipe! I’m glad I can again enjoy delicious Brussels sprouts bug-free.5 stars

  12. Made this tonight. Followed recipe as written. Ended with small touches of lemon juice and parmesian. Absolutely DELICIOUS!!!!
    Thank you. This will be a regular side this winter.5 stars