Brussels sprouts were never on the menu in my family and I have to admit, I didn’t feel I was missing out on much. That all changed when I met my husband’s family, it was a staple during their get-togethers and I was bit hesitant about those little green globes. Tried a few and meh, not really a fan but it wasn’t something I’d admit to my new relatives, my solution was to cover them with gravy so they were at least edible! lol.
It wasn’t until a few years ago that I discovered how tasty they are roasted (even from frozen), learned to experiment with a few ingredients and cooking methods and now I pop these babies in like candy (yum!). The good news is that they’re loaded with health benefits (believed to help lower cholesterol, cancer prevention and more).
Ready to give them a chance? Here’s a nice assortment of recipes that I’ve handpicked from around the net along with basic instructions for roasting them from frozen.
Roasting from Frozen:
This is so easy to make and you can’t really mess it up, adjust cooking time to your taste (we like them well done so I may cook them a bit longer than you prefer).
- I drizzle a bit of olive oil on the bottom of a baking dish (or pan), toss in a bit of minced garlic then pop the dish in the oven and set the heat at 400°F.
- By the time the oven is ready, the garlic will be nicely browned and the oil flavored a bit (you could also use non-stick cooking spray if you prefer). I pull out the dish and fill it with frozen brussels sprouts (single layer if possible). Stir them up to distribute the garlic and oil, season with a bit of salt and pepper then pop the baking dish back in the oven. Cook for about 40 minutes or so (stirring at least once).
- Optional: Sometimes I’ll add juice from half a lemon or drizzle a bit of balsamic vinegar about half-way through the cooking time.
- The bags of frozen that I buy are usually smaller sprouts, if you are using larger ones, cut them in half first before roasting (while they’re still frozen).
That’s it! We also like to toss in quartered mushrooms (fresh) and even chunks of bell pepper (at the start of cooking time). For seasoning ideas, consider sprinkling red pepper flakes. The more you experiment with this easy dish, the more ways you’ll discover how tasty those sprouts can be ;).
- Oven Roasted With Balsamic Vinegar : Sprouts are cleaned and trimmed, cut in half then tossed with extra virgin olive oil, balsamic vinegar and roasted until the edges begin to caramelize. From Merry Gourmet.
- Sauteed With Crisp Prosciutto : Sprouts are cooked in boiling water for a few minutes, drained then sauteed until lightly brown. Butter, salt, pepper are added then removed from heat and drizzled with the juice. Prosciutto is added at the end. From My Recipes.
- Spicy & Garlicky : Sauteed in vegetable oil with smashed garlic cloves and crushed red pepper. From Food & Wine.
- Roasted With Maple Balsamic : Made with fresh sprouts that are cut in half then tossed in a mixture of olive oil, maple syrup and balsamic vinegar then seasoned with salt and pepper. From A Cozy Kitchen.
- Oven Roasted With Garlic : Basic recipe using 2 lbs of fresh brussels sprouts, garlic, extra-virgin olive oil, sea salt and black pepper. From The Cooking Photographer.
- Grilled : Sprouts are trimmed and cleaned then boiled in salted water for a few minutes. Toss with olive oil and seasonings (Kosher salt, cracked black pepper, onion powder, garlic powder, celery salt) then grilled. Once cooked crumbled bacon, lemon zest and parmesan cheese are added. From food52.
- Roasted With Apples & Bacon : Ingredients include 1-inch chunks of apple, strips of bacon, diced onion, olive oil, salt and black pepper, apple cider vinegar and chopped walnuts (optional). From Seasonal Eats.
- With Butternut Squash & Bacon Vinaigrette : A hearty dish made with chunks of butternut squash, steamed chestnuts, bacon, chopped shallot, light brown sugar, Dijon mustard, chopped fresh thyme, olive oil, Kosher salt, freshly ground pepper and fresh sage. From Williams-Sonoma.
- With Butternut Squash & Cranberries : Roasted with chunks of apple, butternut squash, fresh cranberries, yellow onion and tossed with aged balsamic vinegar, curry powder, brown sugar. From Shutterbean.