A Simple Recipe for Making Frozen Brussels Sprouts Delicious

Sauteed brussels sprouts in a saucepan

When it comes to fresh versus frozen, the frozen version can be a tough sell for Brussels sprouts. If not cooked right, these wannabe baby cabbages turn bitter and mushy. Sauteing or roasting frozen Brussels sprouts not only helps retain texture, but also enhances flavor. You don't want your kids to grow up disliking Brussels sprouts because you boiled or microwaved them to save time. The key to making Brussels sprouts tasty is caramelization. The browning you get from sauteing or roasting helps bring out the natural sweetness in the veggie, even the frozen version, making it well worth the extra time, effort and attention given.

This recipe is easy-breezy and offers the extra benefit of allowing you to add different ingredients, creating versatile dishes that work with whatever you're serving. The plain little cabbage becomes a mealtime lifesaver for a mom in a hurry.

Total Time: 15 minutes | Prep Time: 5 minutes | Serves: 4

  • 2 tablespoons olive oil
  • 110-ounce bag of frozen Brussels sprouts
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper


  1. In a nonstick skillet on medium-high, heat the oil.
  2. Add Brussels sprouts and season with salt and pepper. Cook 5 to 10 minutes, turning as needed to  ensure browning on all sides.


To sweeten your Brussels sprouts, add dried cranberries or golden raisins. For savory, add cooked, chopped bacon or sausage. Other ingredients that work with this versatile veggie include minced garlic, slivered almonds and red pepper flakes.

Consider cutting the frozen Brussels sprouts in half before cooking to allow even browning on the cut side. This works best when the Brussels sprouts are semi-thawed or thawed. Throw the bag in the fridge before you leave for work so they'll be ready to cook when you get home. This may also speed up cooking time.

You can also roast your frozen Brussels sprouts in the oven. Evenly spread the frozen Brussels sprouts on a sheet pan, drizzle with olive oil, season with salt and pepper and roast at 450F for 15 to 20 minutes. Be sure to turn them halfway through to allow for even browning.


If you're using a small pan or have a larger bag of frozen Brussels sprouts, try not to pack the pan with too many. Crowding the veggie may lead to steaming instead of caramelizing, which will create a bitter and mushy Brussels sprout. Instead, cook the Brussels sprouts in batches to allow the right amount of room in the pan so you can turn them to allow for even browning.