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Roasted Frozen Brussel Sprouts {Vegan}

Save time and money by making Roasted Frozen Brussel Sprouts part of your weekly dinner rotation. It’s so easy to whip up this frozen brussels sprouts recipe for a fast and healthy side dish. You’ll be amazed at how affordable, simple, and delicious it is to roast frozen vegetables.

a grey plate with roasted frozen brussel sprouts topped with minced parsley

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Roasted Brussel sprouts are incredible, but everyone can agree that the worst part of making them is the prep! Trimming, cleaning, and slicing can eat up a lot of precious meal prep time.

Thankfully, it’s totally possible to roast frozen brussel sprouts and have an incredible side ready and on the table in minutes. Oh, and they’re almost always cheaper than fresh!

Once you become obsessed with roasting frozen veggies (it’s inevitable when you realize how easy it is), check out this entire guide on how to roast frozen vegetables. The Roasted Frozen Cauliflower and Roasted Frozen Broccoli are especially popular!

Want to roast without even turning on the oven? Check out my Air Fryer Brussel Sprouts recipe.

ROASTED FROZEN brussel sprouts SUPPLIES

You’re going to need:

  • a baking sheet with rimmed sides. I have these from Amazon and use them almost daily.
  • oil – olive, avocado, coconut, etc. If you prefer to use an oil spray, I make my own using a Misto.
  • salt – optional. I use Maldon but feel free to leave off or use your favorite.
  • parchment or foil – optional. It makes for quicker cleanup, but it is a disposable item. If you use foil, spray it with olive oil spray before adding the veggies. Want something that’s not single-use? Try a reusable silicone baking sheet.

FOUR TAKEAWAY TIPS FOR Cooking Frozen Brussel Sprouts

  1. Look for bags marked as “baby brussels”. Large brussel sprouts are going to take a long time to roast and likely won’t be tender.
  2. Fully preheat the oven. It is so tempting to start cooking while the oven is preheating, but doing so will give you soft veggies.
  3. Preheat the pan and oil. After the pan has preheated, add some of the oil to it and stick it back in the oven for 2 minutes. A hot pan and hot oil will give the veggies a jump start on the roasting process.
  4. Don’t crowd the pan! Give the brussels plenty of space to roast. Too much veg all smushed together will cause the water to steam instead of evaporating. Try using two or even three pans if you want to roast larger batches.

Pro Tips & Variations

  • After 10 minutes of roasting, feel free to slice the brussel sprouts in half and then continue roasting for 10-15 minutes. I don’t find it necessary but some people prefer it that way.
  • Add shredded cheese (Parmesan, asiago, and gruyere are favorites) in the last 3 minutes of roasting.
  • Add whole cloves of garlic to the pan to roast with the sprouts.

roasted brussels sprouts on a cooking tray with a spoon

MORE DELICIOUS ROASTED VEGETABLE RECIPES

WEIGHT WATCHERS POINTS

One serving has 1 WW Freestyle SmartPoints.

Roasted Frozen Brussel Sprouts

Prep Time2 mins
Cook Time22 mins
Total Time24 mins
Save time and money by making Roasted Frozen Brussel Sprouts part of your weekly dinner rotation.

Ingredients

Instructions

  • Preheat oven to 435 degrees F. Place the pan in the oven while it preheats.
  • Once the oven is up to temp, add the olive oil to the pan and put it back in the oven for 2 minutes. (if using parchment, I often put the olive oil in a small oven-safe dish on the baking sheet)
  • Add the brussel sprouts to the hot pan and bake for 12 minutes. Stir and bake an additional 7-10 minutes depending on how crispy you like it.
Nutrition Facts
Roasted Frozen Brussel Sprouts
Amount Per Serving (5 oz)
Calories 92 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Sodium 36mg2%
Potassium 551mg16%
Carbohydrates 13g4%
Fiber 5g21%
Sugar 3g3%
Protein 5g10%
Vitamin A 1069IU21%
Vitamin C 120mg145%
Calcium 60mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

 

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2 comments on “Roasted Frozen Brussel Sprouts {Vegan}”

  1. Ever since Iron Chef Geoffrey Zakarian said on The Kitchen that you don’t need to trim the bottom of the Brussels sprouts, I stopped except when they still have part of the stock on them. It’s really cut down on prep time.