My method for cooking frozen Brussels sprouts on the stovetop takes this humble veg and turns it into flavorful perfection! In under 15 minutes you’ll have a healthy side dish that’s easy and affordable.
Forget those squishy frozen Brussels sprouts you had as a kid because this game-changing recipe! With just a few taps, you can transform them into a delicious and easy side dish that doesn’t compromise on flavor.
I’ve found that the best way to cook frozen Brussels sprouts on the stovetop is to blanch them first, then toss in your favorite spices and roast on high to get that golden brown exterior.
Whether you’re serving this for Thanksgiving or as part of your weeknight dinner, your whole family will love this recipe!
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ingredients you need
Check out the recipe card at the bottom of the post for all the details on these simple ingredients.
- Frozen Brussels sprouts: You can definitely find them in the frozen section of your local grocery store. It is important not to thaw them before cooking!
- Olive oil: For frying the Brussels sprouts in the pan. You can also use avocado oil or any oil you have on hand that is suitable for frying.
- Salt: To salt the water before balancing the Brussels sprouts and to taste.
- Spices: I use garlic powder and black pepper, but feel free to add nutritional yeast or your favorite spice blend.
How to cook frozen Brussels sprouts on the stovetop
Step 1: Blanch
This step will tenderize the Brussels sprouts, so don’t skip it!
Fill a large pot with water and season generously with salt. Bring to a boil over high heat. Once it’s boiling, add your frozen Brussels sprouts and let the water boil again.
Cook for 2-3 minutes, then place in an ice bath to stop cooking.
Step 2: Season
Once cool, drain well to remove excess water. Then cut off the stems and remove the rough outer leaves and cut the Brussels sprouts in half.
Place them in a large bowl and add olive oil, garlic powder, a little more salt and black pepper. Throw to cover.
Step 3: Fry on the stove until brown
Heat a cast-iron skillet or other large skillet over medium-high heat. Drizzle with a little oil and heat until sizzling.
Add the Brussels sprouts, flat side down, and sauté for 3-4 minutes, or until browned. Then flip and bake on the other side for 2-3 minutes or until nicely golden brown.
Remove from the heat, add a squeeze of lemon juice if you like, and serve!
Best Tips
- No need to defrost before cooking! I never thaw my frozen vegetables because it makes them mushy and loses their texture. Always add frozen vegetables directly to a hot pot or pan for best results.
- Don’t overfill the pan. This is important to avoid steaming the Brussels sprouts instead of browning them.
- A few notes on texture: Frozen Brussels sprouts will not crisp up as much as freshly roasted Brussels sprouts. Instead, they’ll be tender (not mushy!) and still tasty.
frequently asked Questions
If using frozen Brussels sprouts, be sure to blanch them before frying. This helps them defrost and cook inside without losing too much texture.
The easiest way to thaw them is to take them out of the fridge and let them sit on the counter for a few hours. If you are in a hurry you can rinse them under cold water or even better blanch them for 2-3 minutes.
This is where blanching in salt water comes into play again. It eliminates bitterness while improving texture.
To avoid mushy frozen vegetables, don’t thaw them before cooking! Instead, cook them straight from the freezer. Also, whether you’re roasting them or pan-frying them, make sure to leave enough space in between so they don’t steam.
Yes! After blanching, cut in half and toss with spices and olive oil. Arrange them in a single layer, flat side down, in the Airfryer basket. Cook for 10-12 minutes or until golden brown.
portion
This recipe for making frozen Brussels sprouts on the stovetop is a delicious side dish that’s versatile and makes a great serving alongside any main dish.
From vegan pasta with vodka sauce, tofu tomato pasta, and tofu parmesan to dairy-free mashed potatoes, balsamic tofu, and tempeh stakes, the possibilities are endless!
My favorite dishes to go with it are vegan macaroni and cheese from the stovetop, vegan lemon risotto, and honey garlic tofu.
variations
- Balsamic vinegar: When seasoning, add 1-2 teaspoons of balsamic vinegar to the cubes and oil. Most of the vinegar flavor evaporates during cooking, but what’s left is Brussels sprouts, which are somewhat flavorful and have a complex flavor. For a stronger flavor, add the balsamic vinegar after cooking.
- Parmesan cheese: A few minutes before removing the frozen Brussels sprouts from the heat, add a generous amount of grated Parmesan cheese and allow to melt.
- Garlic Butter: To take this recipe to the next level, mix 2-3 cloves of fresh garlic (minced) with a few tablespoons of melted butter and brush on the Brussels sprouts when they’re done cooking.
- maple syrup: When seasoning, add 1-2 tablespoons to add sweetness and balance out the rest of the spices.
storage
Allow to cool to room temperature, then transfer to an airtight container and refrigerate 4-5 days.
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How to cook frozen Brussels sprouts on the stovetop
My method for cooking frozen Brussels sprouts on the stovetop takes this humble veg and turns it into flavorful perfection! In under 15 minutes you’ll have a healthy side dish that’s easy and affordable.
instructions
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Fill a large pot with water and season generously with salt. Bring to a boil over high heat. Once it’s boiling, add your frozen Brussels sprouts and allow the water to come to a boil again. Cook for 2-3 minutes. Meanwhile, prepare an ice bath – take a large bowl and fill it halfway with water and add 10-15 ice cubes. When the Brussels sprouts are done cooking, drain and place in the ice bath to stop cooking.
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When they have cooled a little, drain well. Then cut off the stems and remove the rough outer leaves and cut the Brussels sprouts in half. In a large bowl, add 1 tablespoon olive oil, garlic powder, a little more salt, and black pepper. Throw to cover.
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Heat a cast-iron skillet or other large skillet over medium-high heat. Drizzle with 1-2 tbsp olive oil and heat until sizzling. Add the Brussels sprouts, flat side down, and sauté for 3-4 minutes, or until browned. Then flip and bake on the other side for 2-3 minutes or until nicely golden brown.
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Remove from the heat, add a squeeze of lemon juice if you like, and serve immediately! They taste best when they are still warm.
(Please see the post above for instructional photos and other helpful information for this recipe)
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Remarks
The nutritional information shown is an estimate from an online nutrition calculator. Accuracy is not guaranteed. The information displayed should not be taken as a substitute for the advice of a professional nutritionist.
Nourishment
Calories: 65kcal | Carbohydrates: 1G | Protein: 0.2G | Fat: 7G | Saturated Fatty Acids: 1G | Fiber: 0.2G
Feature photography by: Petranka Atanasova.
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