It is not only possible to roast brussels sprouts from frozen, it is easy using these instructions. This simple recipe makes crispy and tender brussels sprouts, perfect for any occasion and any meal. There's no need to thaw before roasting.
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 rep - asparagus, brussels sprouts, beets, cauliflower - are flavorful and tasty when you roast them.
I believe 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.
Why you'll love these roasted frozen brussels sprouts
They're easy: There is no easier or more convenient side dish than roasted frozen brussels sprouts. Open the bag, toss the sprouts in oil and seasonings, and bake. In 45 minutes, you'll have the best brussels sprouts you've ever eaten.
They're healthy: I love to order deep-fried Brussels sprouts in restaurants, but they're always dripping in oil when they get to my table, and I find that a little bit gross. When you roast brussels sprouts, they take on a similar flavor and still get crispy on the outside, but there is virtually no fat or oil involved. (You do need a tiny bit of oil to prevent them from drying out while roasting, but it's minimal.)
They're delicious: Brussels sprouts have a tendency to be bitter, but when you roast them, all the natural sugars caramelize and they become almost sweet. They're really tasty.
They're allergy-friendly: These sprouts are vegan, gluten-free, dairy-free, soy-free, nut-free, egg-free, and allergy-free.
What you'll need to roast frozen brussels sprouts
This is a very simple recipe with minimal equipment and minimal ingredients.
You will need one or the other of the following to cook the sprouts:
See the printable recipe card at the bottom of the page for all measurements and nutritional information.
- Frozen brussel sprouts - We are going to roast these from frozen. Do not thaw them.
- Diced onion, optional - I like the sweet flavor that roasted onions bring to the brussels sprouts, but you can leave the onion out if you're in a rush or if you don't like onion.
- Olive oil - You could really use any flavorless oil but I like olive in this case because it adds to the flavor of the sprouts.
- Salt & pepper
Easy brussels sprouts recipes
You can sprinkle the brussels sprouts with any seasoning imaginable after drizzling with olive oil. I especially like one or a combination of the following:
- Ranch dressing powder
- Cajun Seasoning - This is a little spicy and adds a nice heat to the sprouts.
- Garlic powder
- Chopped or pressed garlic cloves
- Onion powder
- Everything bagel seasoning
- Lemon pepper
- Crushed red pepper for heat
How to roast frozen brussels sprouts
The key to roasting frozen vegetables is not to cook them at too high a temperature. When you roast fresh brussels sprouts, you do so at 425ºF the whole time. But if you roast frozen ones 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 350º instead of 425º for most of the cooking time, so that they cook through completely.
There is absolutely no prep time for this recipe unless you decide to add the onions. Even then, it's just peel and chop and onion. That's it. Remove the brussels sprouts from the freezer and dump them onto the sheet pan.
- Preheat the oven to 350ºF.
- Place frozen brussels sprouts in a bowl and toss with the olive oil. You can add a diced onion if you want. (If you want to make it even easier and save yourself washing a bowl, spread the sprouts on the sheet pan, drizzle the oil over them right on the sheet pan, and carefully toss them on the pan.)
- Dump the frozen brussels sprouts onto a sheet pan or an extra large cast iron skillet. Spread in a single layer on the pan.
- Sprinkle generously with salt and pepper (and whatever other spices you want) over the sprouts on the sheet pan.
- Roast the sprouts at 350 degrees F 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 425ºF 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 if you follow these instructions.
Roasted brussels sprouts variations
As stated above in the ingredients section, you can sprinkle a variety of spices and seasonings on your sprouts to change the flavor. You can also add the following:
Toss the frozen brussels sprouts in the juice of half of a lemon before cooking.
Press 2 garlic cloves over the sprouts and toss to distribute. Do this before roasting.
Remove the sprouts from the oven when you turn it up to 425ºF and sprinkle with 3-4 tablespoons of Parmesan cheese. It will melt and get a little crispy in the oven.
Sprinkle the roasted sprouts with crumbled bacon.
Drizzle the roasted sprouts with balsamic vinegar or balsamic glaze.
Any combination of the above is delicious (except, don't do lemon juice and vinegar together)!
Are roasted frozen brussels sprouts a healthy side dish?
Yes! These roasted brussels sprouts are appropriate for keto, paleo, low carb, low fat, low calorie, and whole30 diets.
The recipe instructions tell you to toss the frozen sprouts in a bowl with one tablespoon of olive oil. That is what I do. However, if you want to make the dish even lighter, you could spray the sprouts with cooking spray instead of using straight oil.
You can't totally skip the oil or else the sprouts will get dry during roasted (and not dry like crispy but dry and unpleasant).
Do you have to thaw frozen brussels sprouts before roasting?
No, you don't! You can roast them frozen, as long as you start with a low temperature and don't roast them too hot at first.
In fact, if you thaw them before cooking, they will get mushy even after roasting.
Can you cut the brussels sprouts in half before roasting?
Maybe you could but it's virtually impossible to cut frozen brussels sprouts in half. I like the fact that I can roast them whole, but if you really want them cut in half, take them out of the oven when you turn it up to 425ºF and cut them at that point. Be careful because they will be very hot.
Can frozen brussels sprouts be cooked in the air fryer?
Yes, they can. You will probably have to cook them in batches as most air fryers can't hold a pound of sprouts and cook them evenly.
Spray the air fryer basket and the sprouts with cooking spray and fry the sprouts at 400ºF for 20 to 30 minutes, checking every 5 minutes starting at 20. You want them to be nicely browned but not burned.
Air fryer brussel sprouts come out just as nicely as brussel sprouts roasted in the oven, but you have to make sure you don't put too many in the air fryer at one time. They need space around the sprouts to roast properly.
To serve these roasted brussels sprouts
I recommend a healthy sprinkle of Parmesan cheese, crumbled bacon, and/or fresh lemon juice to garnish the brussels sprouts. They're also delicious drizzled with balsamic vinegar prior to serving.
Why didn't my brussels sprouts get crispy?
If you follow these instructions, they will get crispy. If you fail to turn up the temperature to 425 degrees, they will not get crispy.
How to store roasted brussels sprouts
Keep any leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, you can either microwave (they will get a little mushy) or toss them on a sheet pan in the oven for 10-15 minutes at 350º.
You can't refreeze the cooked sprouts. They'll get mushy.
Check out these other delicious roasted vegetables while you're here:
- Garlic Parmesan Roasted Carrots
- Roasted Brussels Sprouts with Bacon and Pecans
- Oven Roasted Sweet Potato Fries
- Oven Roasted Red Beets with Low Carb Balsamic Glaze and Feta Cheese
- Garlic Roasted Asparagus with Parmesan Cheese