It is not only possible to roast frozen brussels sprouts, it is easy using these instructions. This simple recipe makes crispy and tender brussels sprouts, perfect for any occasion and any meal.
I love roasted vegetables. I can’t think of a single vegetable that doesn’t taste better when roasted. Even the veggies that normally get a bad rap – asparagus, brussels sprouts, beets, cauliflower – are flavorful and tasty when you roast them.
When I was in college, I was a vegetarian (and for many years after college, actually). One of the restaurants on campus had this roasted vegetable plate which was oh so delicious. It would come out with quarters of onion, zucchini and yellow squash, mushrooms, carrots, and more, all arranged in a pretty pattern on a giant platter. I loved to eat there and order those veggies. (I didn’t know about the importance of protein back then.)
Anyway, it is always best to roast fresh veggies. They take on a rich, full flavor, and they don’t lose their texture. All you have to do is toss them with a bit of olive oil, maybe a sprinkle of your favorite seasoning and some salt and pepper, and pop them in a hot oven. Boom, you’re done.
I have been hungry for roasted brussels sprouts for a couple of weeks, but I couldn’t find any in the produce section of the grocery store. So.
I bought a bag of frozen brussels sprouts.
I wasn’t sure if roasting frozen brussels sprouts would work or not, but I tried it, and it did. It worked beautifully.
I can’t wait to try this with different frozen vegetables, to see what works and what doesn’t.
How to roast frozen brussels sprouts
The key to roasting frozen vegetables is not to cook them at too high a temperature. If you roast at the normally high temperature, the outsides will get brown and crispy while the insides remain frozen or, at the least, very cold. So you will cook the frozen brussels sprouts at 350 instead of 425 for most of the cooking time.
- Preheat the oven to 350º.
- Toss the frozen brussels sprouts with olive oil and spread in a single layer on a baking sheet.
- Roast the sprouts at 350º for 30 minutes. As I said above, the lower temperature is important since they were frozen when you started. You don’t want the outsides to brown before the insides thaw and then cook.
- Turn the oven up to 425º and roast for an additional 10-15 minutes, until the outsides are brown and starting to get crispy.
The brussels sprouts will come out of the oven tasting as if they went in fresh. You won’t be able to tell the difference between fresh and frozen.
Check out these other delicious roasted vegetables while you’re here:
- Garlic Parmesan Roasted Carrots
- Easy Roasted Brussels Sprouts with Bacon and Pecans
- Oven Roasted Sweet Potato Fries
- Oven Roasted Red Beets with Low Carb Balsamic Glaze and Feta Cheese
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