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.
Servings: 4 servings
Ingredients
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
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.
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.