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Save time and money by making Roasted Frozen Brussels Sprouts part of your weekly dinner rotation. It’s so easy to whip up this frozen brussels sprouts recipe for a fast and tasty side dish.
Roasted brussels sprouts are incredible, but everyone can agree that the worst part of making them is the prep!
Thankfully, it’s totally possible to roast frozen brussels sprouts and have an incredible side ready and on the table in minutes.
Want to roast without even turning on the oven? You’ll love our air fryer frozen brussels sprouts.
Five TAKEAWAY TIPS FOR Cooking Frozen Brussels Sprouts
- Look for bags marked as “baby brussels”. Large brussels sprouts are going to take a long time to roast and likely won’t be as tender.
- Do not defrost the brussels sprouts before roasting.
- Fully preheat the oven. I know it’s super tempting to start cooking the sprouts while the oven is preheating, but doing so will give you soft veggies.
- Preheat the sheet pan. Place the sheet pan in the oven while the oven is preheating. A hot pan will give the brussels sprouts a jump start on the roasting process.
- 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 brussels 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.
- Need cheese sauce to enjoy your veggies? No shade! Try our gluten-free cheese sauce.
- Add whole cloves of garlic to the pan to roast with the sprouts.
Roasted Frozen Brussels Sprouts
Save time and money by making roasted frozen brussels sprouts part of your weekly dinner rotation. It’s so easy to whip up this frozen brussels sprouts recipe for a fast and tasty side dish.
Equipment
Instructions
- Preheat oven to 435˚F. Place the pan in the oven while it preheats.
- In a medium mixing bowl, toss the brussels sprouts with the olive oil.1 tbsp olive oil, 20 oz frozen brussels sprouts
- Add the brussels sprouts to the hot pan and bake for 12 minutes. Stir and bake an additional 7-10 minutes depending on how crispy you like them.
- Finish with an optional pinch of flaky sea salt.pinch sea salt
Notes
- Do NOT defrost the brussels sprouts before roasting.
- After 10 minutes of roasting, feel free to slice the brussels sprouts in half and then continue roasting for 10-15 minutes. It’s not 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.
Nutrition
Serving: 5ozCalories: 92kcalCarbohydrates: 13gProtein: 5gFat: 4gSaturated Fat: 1gSodium: 36mgPotassium: 551mgFiber: 5gSugar: 3gVitamin A: 1069IUVitamin C: 120mgCalcium: 60mgIron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Mention @sustainablecooks or tag #sustainablecooks!
love all your comments.. thanks
air fryer roasting is a dream come true. Tasty, quick and economical using so much less electricity.
Please continue with your posts
Roasting veggies in the air fryer is THE BEST! So glad you enjoy it too!
Thank you for this- it came out great followed recipe as written while Brussel sprouts are not my favorite roasting is by far the best cooking for my taste. And any time i can save some money is great as where i live frozen is less talk 1/3 of the cost of fresh
Mari, so glad it helped you with a new cooking method and to save some $$!
Growing up, we never ate brussels sprouts because my mom grew up only eating them boiled. I can’t even imagine. Roasting is absolutely the way to go.
I didn’t grow brussel sprouts this year , but will next year, Recipe sounds delicious
My gardening motto is “there is always next year”! Wishing you a lovely 2025 growing season.
Made these, but added bacon (of course). Love how easy and delicious they are!
Bacon is the candy bar of meats!
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.
I have found waaaaaay too many little crunchy bugs in those first few layers of leaves to not cut/trim my sprouts.