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.
frozen Brussels sprouts on a baking sheet before roasting
  1. 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.
frozen Brussels sprouts roasted in the oven on baking pan
  1. 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!

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

4.61 from 56 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

Ingredients
  

  • 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

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

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 wellplated.com 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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Recipe Rating




118 Comments

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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. Just made these- so delicious! Followed the recipe exactly and added fresh garlic. Thank you for sharing!5 stars

  6. 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

  7. 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

    1. I’m so happy that you enjoyed the recipe, Missy T! Thank you for sharing this kind review!

  8. 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

  9. 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

  10. 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

  11. Omgosh, I just made this recipe and put Parmesan cheese on them. They are Fantastic!will definitely be making again5 stars

  12. 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

  13. 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

  14. I had this tonight for dinner , it was delicious . I couldn’t choose between lemon and balsamic so I mixed . Very good !5 stars

  15. 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

  16. I’m making the roasted frozen Brussels Sprouts tonight. But why not put them in a bowl to add oil and seasonings like you do with the broccoli instead of having to take them out of the oven?

    1. Hi Carol! Roasting the Brussels sprouts for a few minutes first helps keep them from getting soggy. I hope you enjoy the recipe if you try it!

  17. This recipe works perfectly.

    I baked everything in a cast Iron, other than that, the recipe was followed exactly.

    Will bake this again very soon!5 stars

  18. This worked great. I had some frozen Brussel sprouts left and didn’t want to just microwave them. I’ll rpast them every time now.5 stars

  19. Followed the recipe to the tea! I did add balsamic vinegar and Parmesan cheese at the end of my cooking process, yummy!5 stars

  20. Thank you for this! I’ve had a frozen bag of brussel sprouts in my freezer for forever that I didn’t want to just steam in the microwave. I followed this exactly and they turned out great!5 stars

  21. I will NEVER go back to my old way of roasting sprouts! I used to pour the oil (or in my case, bacon fat) and spices directly on the frozen brussels, which was a tiny bit faster but resulted in uneven oil distribution and the spices not sticking as well. This is so much better! Thank you!!5 stars

  22. Best roasted frozen brussels sprouts EVERY!!! Really appreciate this recipe, as frozen vegetables can be tricky… And I am NOT the hugest brussels sprout fan, but these came out SUPER crunchy, and tasty! In fact, I served: sirloin steak with onions and mushrooms, mashed potatoes with crunchy onions, and these brussels sprouts, with salt, pepper, garlic and parmesan, and my son said that the brussels sprouts were the BEST thing on the plate!!!! Many thanks!!!5 stars

    1. I’m sorry to hear that this recipe didn’t turn out as you hoped, Thomas. I (and many other readers) have enjoyed this recipe, so I truly wish it would’ve been a hit for you too!

  23. Followed this recipe but I realized that our parchment paper box said not to use it over 400°F. I brought the temperature down from 450°F to 400°F and roasted them for about 20 minutes after adding the olive oil. The texture was not perfect, as expected with frozen vegetables, but the taste was alright. It is nice to find a recipe that makes frozen brussel sprouts come out halfway decent.4 stars

  24. I’m so glad I found this post—this is the best method I’ve found for frozen brussels sprouts! Almost as good as fresh! :)5 stars

  25. This lazy healthy eater loved this easy, simple recipe. I was so tired of cooking frozen Brussel sprouts in water. Thank you!!5 stars

  26. This is our family’s go-to recipe. Hands down the best way to make brussel sprouts. We’ve made this recipe about 20 times. Delicious every time. Thank you!5 stars

  27. Unfortunately, mine was burnt as well. I don’t know if my oven rack was to close to the bottom. But with all this being said, I am going to give the recipe another try and raise the oven rack to the middle of the oven next time.1 star

    1. I’m sorry this recipe didn’t turn out as you hoped, Jack. Unfortunately, it’s so hard to say what might’ve gone wrong without being in the kitchen with you. The recipe has worked well for me (and other readers), so I truly wish it would’ve been a hit for you too!

  28. Warning… I followed the directions to line the pan with parchment paper before I put it in the oven to preheat. Before the oven was fully preheated the parchment paper was already burning and filled the house with the smell of smoke. Careful!1 star

    1. Hi Ann! So sorry to hear that. Unfortunately not all parchment paper is oven safe to 450 degrees F. You would definitely need to check your brand of paper before baking with it. This is the paper I use (it is safe up to 475 degrees F). https://amzn.to/30wkDNl Hope this helps!

    2. I line my pan with a good aluminum foil. When I bring the pan out of the oven hot, I spray nonstick spray on it just before dumping the B-sprouts out. This has helped me because none of the stores here carry hot oven friendly parchment paper.

  29. Oh my goodness. My tummy is full of Brussels sprouts! I like them but don’t always eat a full serving. This will be my go to recipe. 😊5 stars

  30. I have bought/use your cookbook, started using your recipes when you were the law students wife, so a long time of good and easy cooking. I have a progressive muscle disease your recipes are easy gourmet and this Brussels sprout recipe is as delicious & easy as all your recipes.5 stars

    1. Hi Leslie! Thank you so much for being such a long time reader! So glad you are finding the recipe easy for you to make! Take care!!

  31. Had bought some Brussels sprouts at a farmers market last fall and then had to freeze them when I realized I wouldn’t be able to use them before my fall travels. Found this recipe tonight and it was wonderful! Even my wife liked them, and she’s usually a reluctant eater. Roasted them in oil and garlic and finished with a white balsamic glaze. I’ll definitely be using this recipe again.

    Baked salmon filets with them during the roasting with oil and garlic and the timing was perfect for both.5 stars

  32. Thank you, made this tonight, and it worked well! Appreciate your helpful tips. It was easy to make, and as you said, it wasn’t as firm as fresh brussel sprouts, but it was convenient! It was also tasty. Will definitely make again.5 stars

  33. OMG!!! So yummy! So I’m trying so hard to eat healthier alternatives as I must say this was affordable, easy and so delicious! Thank you for the easiest recipe ever!5 stars

  34. This is my go-to recipe! I LOVE IT!

    Tips:
    I line my pan with a good aluminum foil. When I bring the pan out of the oven hot, I spray nonstick spray on it just before dumping the B-sprouts out. This has helped me because none of the stores here carry hot-oven friendly parchment paper.

    I also found stores here where I live sell baby frozen b-sprouts and regular larger size. The directions here on the original recipe are PERFECT for the baby size. For the larger size, I extend the cooking time by 10 minutes.

    If I’m broiling steaks, I’ll put this pan back in the oven on the bottom most rack away from the heat while the steak cooks with the oven door cracked. This not only keeps them warm, but it removes more moisture and makes them crispy, but not burnt, on the outside and still moist and DELICIOUS on the inside.5 stars

  35. Erin, you seem nice, so I’m sorry for the two stars. We tried to follow the recipe as written without the best results. We didn’t use parchment, the tray bent in rebellion when we added the frozen sprouts, we persevered. The first take was concerning – crisp? burnt, a matter of perspective I guess so we carried on and in the end, the sprouts ended up partly incinerated and tasting quite mushy which was not what we expected. However, my sister says they tasted a lot like Christmas, heaven forbid my mother sees this post!! Lol 😂2 stars

    1. I’m sorry to hear this wasn’t what you hoped for, Tracy. Many other readers have tried it and loved it, but I know everyone has different tastes. I truly wish you would have loved it!

  36. I use a cast iron skillet without parchment paper and the sprouts turn out great. Love how easy and tasty they are.5 stars

  37. Mine got a nice crispy exterior but they were really wet in the middle. They were enjoyable but I definitely could tell they had been frozen3 stars

  38. I have made this for myself the 1st time, delicious. Now I’m making it for friends to try. They are loving it! 😋 I have tried to make brussel sprouts in the past, & was not successful. But your recipe is perfect. I also add an extra bag to this recipe. Just because I now love brussel sprouts. LOL Thank you for sharing.5 stars

  39. I’m really sorry today this, but these were inedible. Worst vegetable I’ve ever made. I followed the directions to bake at 450 degrees for 15 minutes. Then I removed from the oven and drizzled on a mixture of olive oil, garlic, balsamic vinegar and maple syrup. Baked 15 more minutes. They tasted burned on the outside and no flavor on the inside–but the worst thing was the texture. The inside was mushy and tough at the same time and felt like eating hairballs. Don’t waste your time or money making this. So sorry, Erin.1 star

    1. Sorry to hear you had trouble with the recipe, Deb. The burnt taste might of been from the balsamic vinegar or maple syrup. The recipe didn’t call for either, so the change might have messed up the final results. Also the flavoring is more for the outside versus the inside, which again might be why the results were lacking.

    2. Deb… Maple syrup and garlic should never be in the same sentence…ever. That’s probably where it went wrong, and if you’re going to add balsamic, add it after the cooking is done for best results.

  40. This recipe is amazing. No need to prepare the brussel sprouts… just pop in the oven. Tastes great and is healthy for you. Love it.5 stars