I love weeknights when dinner is simple, fast, and still feels like it took effort. Roasted frozen Brussels sprouts hit that sweet spot: a tiny cast of pantry staples, one hot oven, and a sheet pan that does the work for you. No thawing, no sweating over prep, just straightforward roasting that delivers crisp, browned edges and tender centers.

These sprouts are my go-to when I want a vegetable that behaves like a side dish superstar. They pair beautifully with a squeeze of lemon or a dusting of Parmesan, but they also stand up to heartier additions—bacon, toasted nuts, or a drizzle of balsamic reduction. The method is the important part: high heat, space on the pan, and a quick toss mid-roast.

Below you’ll find a clear ingredient rundown, step-by-step instructions taken exactly from the tested method, storage tips, and a few flavor-forward alternatives so you can make these your own every time. Practical, no-nonsense, and reliably delicious.

Ingredient Rundown

2 10- or 12-ounce bags frozen Brussels sprouts — keep them frozen; no need to thaw.
2 ½ tablespoons extra virgin olive oil — don’t skimp!
½ teaspoon kosher salt — provides basic seasoning and helps draw out moisture.
½ teaspoon ground black pepper — adds background heat and contrast.
Optional for serving: Freshly squeezed lemon juice or freshly grated Parmesan — brighten or enrich at the finish.

From Start to Finish: Roasted Frozen Brussels Sprouts

Position oven racks in the upper and lower thirds of the oven. Line a large rimmed baking sheet with parchment paper (if the sprouts will be crowded, line two rimmed baking sheets). Place the pan (or pans) on the racks and preheat the oven to 450°F.
Using oven mitts, remove the hot sheet pan(s) from the oven. Carefully pour the frozen Brussels sprouts (do not thaw) onto the center of the pan(s). Spread them into an even single layer so they are not crowded. Return the pan(s) to the oven (one pan on the lower rack; if using two pans, place one on the upper rack and one on the lower rack).
Bake for 15 minutes.
Remove the pan(s) from the oven. Drizzle the sprouts with 2 ½ tablespoons extra virgin olive oil and sprinkle with ½ teaspoon kosher salt and ½ teaspoon ground black pepper. Use a spatula or spoon to stir and coat the sprouts evenly, then spread them back into a single layer.
Return the pan(s) to the oven. If you are using two pans, switch their positions (upper to lower and lower to upper) for even browning. Continue baking for 10 to 15 minutes, until the sprouts are browned on the outside and tender on the inside.
Remove from the oven, let cool slightly, then finish as desired with freshly squeezed lemon juice or freshly grated Parmesan. Serve.

The Upside of Roasted Frozen Brussels Sprouts

Speed and consistency are the main benefits here. Frozen Brussels sprouts are blanched and flash-frozen at peak ripeness, so they roast up reliably every time. You skip trimming, cutting, and the errand of buying fresh produce that might not be used before it spoils. There’s also less waste—frozen bags let you use exactly what you need and return the rest to the freezer.

Roasting at 450°F concentrates flavor quickly. The outside caramelizes and crisps while the inside stays soft and slightly sweet. That texture contrast is what turns a humble vegetable into a sought-after side at dinner. The recipe’s minimal seasoning keeps the sprouts bright and allows optional finishes—lemon or Parmesan—to shine.

Flavor-Forward Alternatives

Garlic and chili: Add 1–2 teaspoons of minced garlic and a pinch of red pepper flakes when you toss with oil for a kick.
Balsamic glaze: Finish with a drizzle of reduced balsamic or balsamic glaze for sweet-tart depth.
Toasted nuts and fruit: Sprinkle toasted pecans or almonds and a handful of dried cranberries for texture and contrast.
Cheesy and savory: Swap the Parmesan for Pecorino or toss with crumbled goat cheese after roasting for creaminess.
Herb-forward: Toss with chopped fresh parsley, thyme, or rosemary right after roasting for a fresh herbal note.

Gear Up: What to Grab

A few straightforward tools make this foolproof: a rimmed baking sheet (or two), parchment paper to reduce sticking and make cleanup easy, a sturdy spatula for stirring, and oven mitts because those pans are very hot. A kitchen timer and an instant-read thermometer aren’t necessary, but a timer helps you flip pans at the right time for even browning.

Avoid These Traps

Crowding the pan: If sprouts overlap, they steam instead of roast. Use two pans or roast in batches if needed.
Thawing before roasting: Thawing makes them soggy and prevents proper browning. Keep them frozen until they hit the hot pan.
Not preheating the pan: Placing frozen sprouts on a cold or lukewarm sheet pan reduces the initial sear. Follow the step of heating the pan in the oven first.
Over-seasoning early: Salt draws moisture. Wait until after the first bake to add the oil and salt as directed; that keeps the exterior crisp.

Variations for Dietary Needs

These Brussels sprouts are naturally vegetarian and gluten-free. They’re easily vegan when you skip the Parmesan or use a vegan alternative. For low-sodium diets, reduce or omit the kosher salt and rely on freshly squeezed lemon for brightness. If you need higher protein, finish with toasted chickpeas or serve alongside a portion of grilled salmon or roasted chicken.

Notes on Ingredients

Frozen Brussels sprouts: The recipe assumes whole sprouts from a bag; check the package for pre-cut or shredded varieties and adjust expectations—pre-cut pieces will cook faster and can brown more deeply.

Extra virgin olive oil: It’s recommended here because it withstands 450°F for the short roasting time and gives a clean, fruity flavor. Don’t skimp on quality; it contributes to the final mouthfeel and browning.

Kosher salt and ground black pepper: The amounts are modest and intentionally so. They season without overwhelming the natural sweetness that develops during roasting.

Optional finishes: Lemon juice brightens and cuts through any richness. Parmesan adds savory umami; freshly grated is preferable to pre-grated for both flavor and texture.

Best Ways to Store

Cool roasted sprouts completely on a wire rack or a plate before storing. In an airtight container, they’ll keep in the refrigerator for up to 3–4 days. Reheat in a 400°F oven for 6–8 minutes to refresh the crisp edges—microwaving will warm them but leave them soft.

If you want make-ahead convenience, roast as directed, cool, and refrigerate. Reheat and finish with lemon or cheese just before serving. For freezing leftovers, note that texture will change; frozen-and-reheated sprouts are best used in soups, casseroles, or blended into purees rather than served as a crisp side.

FAQ

Q: Can I use fresh Brussels sprouts instead of frozen?
A: Yes. Halve fresh sprouts so they roast evenly and reduce the first bake time slightly. Watch for browning and test for tenderness. Fresh sprouts will need a little more prep but roast beautifully.
Q: My sprouts get burned on the outside but are hard inside. What went wrong?
A: If the oven is too hot or the sprouts are too close to the heat source, they can char before cooking through. Also make sure they aren’t overcrowded; that can cause uneven cooking. Try splitting the total cook time between racks and switching pans as directed.
Q: Can I swap olive oil for butter?
A: Butter will add flavor but can burn at high heat. If you want butter, consider finishing with a knob of melted butter after roasting, or use a mix of olive oil and clarified butter (ghee) to get the flavor without the risk of burning.
Q: Are these sprouts suitable for meal prep?
A: Absolutely. Roast, cool, and refrigerate in airtight containers. Reheat in the oven to restore crispness. They’re great mixed into grain bowls or combined with proteins for quick lunches.

Ready, Set, Cook

When you’re ready to roast, give yourself the two small prep wins the recipe asks for: heat the pans in the oven first, and wait to add oil, salt, and pepper until after the first bake. Those steps are the difference between limp, steamed sprouts and ones that caramelize into golden, slightly charred bites.

Start with frozen Brussels sprouts, trust the high heat, and finish with whatever bright or savory notes you prefer. With a hot oven and a single sheet pan, you’ll have a dependable, tasty side that disappears fast at the table. Enjoy—this one’s my fast, favorite weekday method for getting veggies on the plate without drama.

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Roasted Frozen Brussels Sprouts

Crispy roasted Brussels sprouts made directly from frozen—no thawing required—tossed with olive oil, salt, and pepper and finished with lemon juice or grated Parmesan if desired.

Prep Time2

Cook Time35

Total Time40

Servings: 4 servings

Ingredients

210- or 12- ounce bags frozen Brussels sproutskeep them frozen no need to thaw
2 1/2 tablespoonsextra virgin olive oildon’t skimp!
1/2 teaspoonkosher salt
1/2 teaspoonground black pepper
Optional for serving: Freshly squeezed lemon juice or freshly grated Parmesan

Instructions

Position oven racks in the upper and lower thirds of the oven. Line a large rimmed baking sheet with parchment paper (if the sprouts will be crowded, line two rimmed baking sheets). Place the pan (or pans) on the racks and preheat the oven to 450°F.
Using oven mitts, remove the hot sheet pan(s) from the oven. Carefully pour the frozen Brussels sprouts (do not thaw) onto the center of the pan(s). Spread them into an even single layer so they are not crowded. Return the pan(s) to the oven (one pan on the lower rack; if using two pans, place one on the upper rack and one on the lower rack).
Bake for 15 minutes.
Remove the pan(s) from the oven. Drizzle the sprouts with 2 ½ tablespoons extra virgin olive oil and sprinkle with ½ teaspoon kosher salt and ½ teaspoon ground black pepper. Use a spatula or spoon to stir and coat the sprouts evenly, then spread them back into a single layer.
Return the pan(s) to the oven. If you are using two pans, switch their positions (upper to lower and lower to upper) for even browning. Continue baking for 10 to 15 minutes, until the sprouts are browned on the outside and tender on the inside.
Remove from the oven, let cool slightly, then finish as desired with freshly squeezed lemon juice or freshly grated Parmesan. Serve.

Equipment

Oven
Rimmed Baking Sheet
Parchment Paper
Oven mitts
Spatula or spoon

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 ovenRoasted Brussels SproutsorSautéed 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.