Fresh Vs. Frozen Brussels Sprouts
While I love fresh Brussels sprouts, I turn to frozen sprouts more often than not for so many reasons.
Top one being they are super convenient as there’s no need for prepping. They are also just as nutritious as their fresh counterparts, more affordable, and helps to reduce food waste.
Despite my best intentions, I always end up finding them at the back of the vegetable drawer slimy and smelling like old cabbage.
So if you are looking for an easy vegetable side dish for the whole family that you can cook straight from the freezer, be sure to stock up on frozen Brussels sprouts!
And if you’re looking for more options, here’s how to cook frozen green beans, frozen broccoli, frozen peas, and frozen mixed vegetables.
Health Benefits
Brussels sprouts is a cruciferous vegetable that belongs to the Brassicaceae family, along with broccoli, cauliflower, and cabbage. These mini cabbages are a great source of vitamin C, vitamin K, folate, fiber, and carotenoids (also found in carrots, tomatoes, and spinach). All cruciferous vegetables possess a sulfur-containing compound called glucosinolate, which gives them their distinctive odor and flavor. When cooked, it turns into a phytonutrient that has been shown to fight cancer, protect cells from DNA damage, and strengthen the immune system.
Ingredients
Frozen brussels sprouts Oil or butter – Any neutral oil will work, like olive oil or avocado oil. I also love sesame oil for sauteeing. Seasonings – Simply adding your favorite herbs and spices can really enhance the flavor. Don’t be afraid to experiment! Garlic, ginger, oregano, cumin, Italian seasoning, curry powder, parsley, chili powder…endless options! I especially love balsamic vinegar + brussels sprouts combo.
How to Cook Frozen Brussels Sprouts
Here are my top two methods for achieving the best flavored and textured cooked frozen Brussels sprouts. While I’ve found success with steaming other frozen vegetables, I do not recommend it for Brussels sprouts. There’s a higher chance of overcooking them, resulting in bitter flavors and unpleasant odors. There is no need to thaw the Brussels sprouts. Just add straight from the freezer! I will say upfront that although the exterior does get nicely browned as you see pictured, the texture will be softer than cooked fresh Brussels sprouts. But guess what? If you have a toddler, you may find that they prefer this because it’s easier to chew. Both of my kids do. And you will love it because there’s no need for prep work. It’s a game changer!
Roast
This is my family’s favorite cooking method.
Saute
Pro tip: The key is to add some water or stock to properly thaw and cook the Brussels sprouts prior to cooking with oil.
Tips for Success
Don’t thaw frozen Brussels sprouts in the fridge or on the countertop. The pieces will get too soggy. Even though there is no need, if you really want to thaw them, add to a large bowl, cover with hot water and let it sit for 2-3 minutes. Drain and pat dry with a kitchen or paper towel. Avoid overcooking! Frozen Brussels sprouts is already parboiled (or blanched in boiling water for several minutes) before it is flash frozen so it will cook faster than chopped fresh Brussels sprouts.
Serving Suggestions
You can serve this easy and healthy side dish with just about anything! Some suggestions include:
Roasted Turkey Breast Carrot lentil soup Blender Tomato Soup Turkey Rice Meatballs Roasted, Steamed, or Poached Salmon Shrimp Yogurt Baked Chicken Baked Salmon Patties Tofu – especially this miso tofu!
Storage
I recommend enjoying the cooked sprouts immediately for best texture. But as a mom of two littles with unpredictable food preferences, leftovers are inevitable! In that case, allow the vegetables to cool before transferring to an airtight container. It will keep in the refrigerator for 3-4 days. You can reheat briefly in the microwave or on the stove or enjoy cold, which is what we do most of the time. Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!
