Frozen Roasted Brussel Sprouts

4.48 from 173 votes

Roasted frozen brussels sprouts are a side dish that is both easy and delicious! Frozen brussels sprouts are roasted then topped with parmesan cheese.

roasted frozen brussel sprouts with parmesan cheese
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You’ll Love Roasting Frozen Brussel Sprouts

Oven roasted frozen brussels sprouts are an easy and tasty dinner side dish. If you love brussels sprouts, you will love this recipe! Roasting sprouts is the key to getting the right texture which is everything with brussels sprouts. 

We love the convenience of frozen vegetables to cut down on prep time. Although brussels sprouts bake best cut in half, we let the oven do the thawing for us. Once they have baked a little bit, we can easily cut them in half and finish cooking.

While I love fresh brussels sprouts recipes (like these roasted brussels sprouts with parmesan and brussels sprout chips), it definitely takes some time to prep fresh brussels. This recipe is a big time saver!

roasted frozen brussel sprouts on a black baking sheet

Can you Roast Frozen Brussel Sprouts?

Yes, you can roast brussel sprouts from frozen. It’s important to get the right texture, which we do by roasting them at a high heat and coating in parmesan cheese.

Ingredients you’ll need to Roast Frozen Brussel Sprouts

  • Frozen brussels sprouts
  • Olive oil
  • Salt and pepper
  • Garlic powder
  • Onion powder
  • Grated parmesan cheese
ingredients needed to make frozen brussel sprouts

How to Roast Frozen Brussel Sprouts

Step 1: Preheat your oven to 400 degrees. Place the frozen brussels sprouts in a bowl and drizzle with olive oil, garlic powder, onion powder, salt and pepper. Stir to combine.

frozen brussel sprouts in a mixing bowl

Step 2: Place the sprouts on a nonstick baking sheet and spread out into an even layer. Roast at 400 degrees for 10 minutes.

Step 3: At this point, the sprouts should be soft enough to cut through. Cut each brussel sprout in half, and return to the baking sheet. The easiest way to do this is by using kitchen scissors.

Step 4: Place the brussels sprouts back in the oven and cook an additional 10 minutes. Stir the brussels, then add the grated parmesan cheese on top.

Step 5: Continue to roast for 10-15 minutes, until the cheese is melted and browning with crispy edges

Storing and Reheating Leftover Frozen Roasted Brussel Sprouts

  • How to store: Place any leftover roasted brussels sprouts in an airtight container in the refrigerator for up to 3-4 days.
  • How to reheat: Place leftover brussels sprouts on a baking sheet and bake at 375 degrees until hot.
roasted frozen brussel sprouts with parmesan cheese

Can you freeze brussel sprouts after roasting?

I would not recommend freezing these brussels sprouts since they were previously frozen. This would result in a very mushy texture once thawed again.

roasted brussel sprout with parmesan cheese
roasted frozen brussel sprouts with parmesan cheese

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roasted frozen brussel sprouts with parmesan cheese
4.48 from 173 votes

Roasted Frozen Brussel Sprouts

By: Joy Shull
This simple side dish with crispy parmesan cheese edges will be a favorite addition to dinnertime. The best way to cook frozen brussel sprouts!
Prep: 5 minutes
Cook: 45 minutes
Total: 50 minutes
Servings: 5

Ingredients 

  • 24 oz frozen brussels sprouts
  • cup olive oil
  • ½ teaspoon pepper
  • 1 teaspoon salt
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 cup grated parmesan cheese

Instructions 

  • Preheat oven to 400 degrees
  • Toss the brussels sprouts in a bowl with the olive oil, pepper, salt, garlic powder, and onion powder until coated
  • Place the frozen brussel sprouts on a nonstick baking sheet, and spread out into an even layer
  • Roast at 400 degrees for 10 minutes
  • At this point the brussels should be soft enough to cut through. Cut each brussel sprout in half and place back on the baking sheet (I use kitchen scissors for this)
  • Place the brussels sprouts back in the oven and cook an additional 10 minutes
  • Stir the brussels, then add the grated parmesan cheese on top
  • Continue to roast for 10-15 minutes, until the cheese is melted and browning with crispy edges

Nutrition

Calories: 272kcal, Carbohydrates: 15g, Protein: 11g, Fat: 20g, Saturated Fat: 5g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 12g, Cholesterol: 17mg, Sodium: 850mg, Potassium: 575mg, Fiber: 5g, Sugar: 3g, Vitamin A: 1200IU, Vitamin C: 116mg, Calcium: 236mg, Iron: 2mg
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6 Comments

  1. WAY too much salt, but otherwise superb. Cut it back to 1/4 tsp. People can always add a bit more if they want.

  2. We love Brussels sprouts and I would love to try this recipe since we’re staying home and relying on what’s in our freezer, but this seems like a really long time in the oven for a food that’s technically already cooked. I’m worried they’ll be super soft by the time they’ve been in there almost an hour. Are you starting with frozen raw sprouts? Or the typical cooked and frozen ones? Thanks!

    1. They are raw, and also frozen, which take longer to cook. They are definitely not mushy. I cook them this long so that they get crispy cheese edges! Hope that helps 🙂