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How to Roast Frozen Brussel Sprouts

how to roast frozen brussels sprouts - It is easy to bake frozen vegetables with these instructions. Use a little olive oil and throw them in the oven following these directions. Simple and easy.

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.

Fresh veggies are always best to roast. They take on a rich, full flavor, and they don't lose their texture.

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.

how to roast brussels sprouts

I bought a bag of frozen brussel sprouts.

I wasn't sure if it would work or not, but it did. It worked beautifully.

I can't wait to try this with different frozen vegetables, to see what works and what doesn't.

Print Recipe
Roasted Brussel Sprouts
Instructions
  1. Spread the brussels sprouts across a jelly roll pan in a single layer.
  2. Sprinkle them with olive oil.
  3. Roast the brussels sprouts for 30 minutes at 350.
  4. Turn the oven up to 425 for an additional 10 minutes.
  5. Serve with ranch dressing for dipping, if you're so inclined.
Share this Recipe

I feel like such a cheater sharing this super easy recipe with you, but it worked. The brussels sprouts tasted just like fresh. 

Have you ever tried roasting frozen vegetables like brussels sprouts?

© 2011 – 2018, Tara Ziegmont. All rights reserved.

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11 thoughts on “How to Roast Frozen Brussel Sprouts”

  1. I am so glad I found this site. I’ve been trying to find a recipe for Brussel Sprouts for a couple days now for Thanksgiving and this one sounds the best and most yummy of them all. Will let you know how the guests enjoy them!

  2. I’ve used your simple recipe several times now and love how convenient it is. Typically I use fresh veggies, but frozen is just great to have on hand and sometimes more cost effective for out of season veggies. The only thing I added was lemon pepper to give it a nice flavor kick.

  3. I add a dash of butter infused olive oil to regular olive oil and a little salt before broiling/convection baking. Gives a hint of butter flavor without the burning that accompanies butter. Works for most veggies.

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