Ready to transform those frozen Brussels sprouts lurking in your freezer into mouthwatering meals? You’re in luck! Our roundup of 20 Delicious Frozen Brussels Sprout Recipes is packed with quick, easy, and utterly satisfying dishes perfect for those hectic weeknights. From savory stir-fries to cozy casseroles, these recipes promise to turn the humble sprout into your new go-to for speedy, nutritious dinners. Let’s get cooking!
Garlic Parmesan Roasted Frozen Brussels Sprouts
Packed with flavor and ready in a flash, these Garlic Parmesan Roasted Frozen Brussels Sprouts are your new go-to side. No thawing needed—just toss, roast, and devour.
Ingredients
- a bag of frozen Brussels sprouts (about 16 oz)
- a couple of tbsp olive oil
- 3 cloves garlic, minced
- a generous sprinkle of grated Parmesan (about 1/4 cup)
- a pinch of salt and pepper
- a splash of lemon juice (optional, for serving)
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.
- Dump the frozen Brussels sprouts onto the sheet. Drizzle with olive oil and toss to coat—no need to thaw, they’ll roast up perfectly.
- Spread them out in a single layer. Crowding leads to steaming, not roasting, so give them space.
- Roast for 20 minutes, then flip them for even browning. Tip: The more surface area that hits the pan, the crispier they’ll get.
- Add the minced garlic and Parmesan, toss again, and roast for another 5-10 minutes until golden and crispy.
- Hit them with a pinch of salt and pepper right out of the oven. A splash of lemon juice? Chef’s kiss.
Velvety inside with a crispy, cheesy crust, these sprouts are a texture dream. Serve them straight from the pan or toss with pasta for a quick, veggie-packed meal.
Balsamic Glazed Frozen Brussels Sprouts with Bacon
Alright, let’s turn those frozen Brussels sprouts into a crispy, savory dream with a balsamic kick and bacon crunch. No thawing needed—just straight to delicious.
Ingredients
- A bag of frozen Brussels sprouts (about 16 oz)
- 4 slices of bacon, chopped
- 2 tbsp olive oil
- 1/4 cup balsamic vinegar
- 1 tbsp honey
- A pinch of salt
- A crack of black pepper
Instructions
- Preheat your oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.
- Toss the frozen Brussels sprouts and chopped bacon with olive oil, salt, and pepper on the baking sheet. Spread them out in a single layer—crowding leads to steaming, not crisping.
- Roast for 20 minutes, then give them a stir. The bacon should start rendering its fat, and the sprouts will begin to brown.
- While they roast, mix balsamic vinegar and honey in a small bowl. Tip: Warm the mixture for 10 seconds in the microwave to thin it out for easier glazing.
- After 20 minutes, drizzle the balsamic mix over the sprouts and bacon. Stir to coat evenly.
- Roast for another 10-15 minutes until the glaze is sticky and the sprouts are crispy on the edges. Watch closely to prevent burning.
Now you’ve got a dish where the sprouts are tender inside, crispy outside, and the bacon adds a smoky punch. Serve them hot, maybe with a sprinkle of grated Parmesan or over creamy polenta for a next-level side.
Honey Sriracha Frozen Brussels Sprouts
Punch up your snack game with these fiery-sweet Honey Sriracha Frozen Brussels Sprouts—zero prep, maximum crunch.
Ingredients
- A bag of frozen Brussels sprouts (no thawing needed!)
- 2 tbsp olive oil
- 2 tbsp honey
- 1 tbsp Sriracha (more if you dare)
- A pinch of salt
Instructions
- Preheat your oven to 425°F—get it hot for that perfect crisp.
- Toss the frozen Brussels sprouts directly on a baking sheet with olive oil and a pinch of salt. No need to thaw; they’ll roast up just fine.
- Spread them out in a single layer. Crowding = steaming, and we’re not about that life.
- Roast for 20 minutes, then flip. Look for those golden edges—that’s where the magic happens.
- While they’re roasting, whisk together honey and Sriracha in a small bowl. Taste and adjust the heat if you’re feeling bold.
- Pull the sprouts out, drizzle with the sauce, and toss to coat. Back in the oven for 5 more minutes to caramelize.
- Serve immediately. Watch out—they disappear fast.
Finger-licking good with a sticky-sweet glaze and a kick that builds. Try them piled high on a rice bowl or straight off the tray.
Maple Roasted Frozen Brussels Sprouts with Pecans
Just when you thought frozen Brussels sprouts couldn’t get any better, we’re tossing them in maple syrup and roasting them to crispy perfection. Add pecans for that crunch, and you’ve got a side dish that steals the show.
Ingredients
- A bag of frozen Brussels sprouts (no need to thaw)
- A couple of tablespoons of olive oil
- A generous drizzle of maple syrup
- A handful of pecans, roughly chopped
- A pinch of salt
- A splash of balsamic vinegar (optional, for serving)
Instructions
- Preheat your oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.
- Toss the frozen Brussels sprouts directly on the baking sheet with olive oil and a pinch of salt. Spread them out in a single layer for even roasting.
- Roast for 20 minutes, then give them a stir. The edges should start to get crispy.
- Drizzle with maple syrup and add the pecans. Mix well to coat everything evenly.
- Roast for another 10-15 minutes until the sprouts are caramelized and the pecans are toasted. Keep an eye on them to prevent burning.
- Optional: Finish with a splash of balsamic vinegar right before serving for a tangy contrast.
Unbelievably crispy on the outside, tender inside, with a sweet and nutty flavor that’s addictive. Serve these straight from the oven, or toss them into a grain bowl for extra texture.
Lemon Garlic Butter Frozen Brussels Sprouts
Transform those frozen Brussels sprouts into a zesty side dish that’ll steal the spotlight. Toss them in lemon garlic butter for a flavor bomb that’s too good to pass up.
Ingredients
- 1 lb frozen Brussels sprouts
- 3 tbsp butter, melted
- 2 cloves garlic, minced
- A splash of lemon juice
- A couple of pinches of salt
- A sprinkle of black pepper
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.
- Toss the frozen Brussels sprouts directly onto the baking sheet—no need to thaw, they’ll roast up perfectly.
- In a small bowl, mix the melted butter, minced garlic, and lemon juice. Drizzle this over the sprouts, then sprinkle with salt and pepper.
- Roast for 20 minutes, then give them a stir for even browning. Tip: If you like them extra crispy, let them go for another 5-10 minutes.
- Once they’re golden and slightly charred at the edges, pull them out. Tip: A squeeze of fresh lemon right before serving brightens everything up.
- Serve hot. Tip: These are killer with a dusting of Parmesan or tossed with crispy bacon bits for an extra punch.
Out of the oven, these sprouts are crispy on the outside, tender inside, with a buttery, garlicky kick. Perfect as is or as a base for your next grain bowl.
Air Fryer Frozen Brussels Sprouts with Parmesan
Skip the oven—these crispy, cheesy Brussels sprouts are your new air fryer obsession. Seriously, they’re that good.
Ingredients
- A bag of frozen Brussels sprouts (no need to thaw)
- A couple of tablespoons of olive oil
- A generous sprinkle of grated Parmesan
- A pinch of salt
- A splash of balsamic glaze (optional, for serving)
Instructions
- Preheat your air fryer to 400°F—this ensures they get crispy fast.
- Toss the frozen Brussels sprouts with olive oil and salt in a bowl. No thawing needed, just coat them well.
- Spread them in the air fryer basket in a single layer. Crowding leads to steaming, not crisping.
- Air fry for 12 minutes, shaking the basket halfway through. This ensures even cooking.
- Sprinkle Parmesan over the sprouts in the last 2 minutes of cooking. It’ll melt into golden perfection.
- Serve hot with a drizzle of balsamic glaze if you’re feeling fancy.
Unbelievably crispy on the outside, tender inside, with a salty Parmesan punch. Try them as a snack or toss with pasta for a quick meal.
Cheesy Frozen Brussels Sprouts Casserole
Get ready to transform those frozen Brussels sprouts into a cheesy, crave-worthy casserole that’ll have everyone asking for seconds.
Ingredients
- A bag of frozen Brussels sprouts (about 16 oz)
- 1 cup of heavy cream
- A couple of cups of shredded cheddar cheese
- A splash of olive oil
- 1 tbsp of minced garlic
- Salt and pepper, just enough to season
- A pinch of red pepper flakes for a little kick
Instructions
- Preheat your oven to 375°F and grab a baking dish—no need to grease it.
- Toss the frozen Brussels sprouts with a splash of olive oil, the minced garlic, salt, pepper, and red pepper flakes right in the baking dish. Spread them out evenly.
- Pour the heavy cream over the sprouts, making sure they’re all getting a little love.
- Top with the shredded cheddar cheese, covering every sprout for maximum cheesiness.
- Bake for 25 minutes, then broil for 2-3 minutes until the cheese is golden and bubbly. Watch closely to avoid burning!
- Let it sit for 5 minutes before serving—trust us, it’s worth the wait.
Here’s the deal: the sprouts get tender, the cheese turns irresistibly gooey, and that cream? It brings everything together. Serve it straight from the dish for that family-style vibe or plate it up fancy with a sprinkle of fresh herbs.
Frozen Brussels Sprouts Stir-Fry with Soy Sauce
Make your weeknight dinners pop with this frozen Brussels sprouts stir-fry—quick, crispy, and drenched in a savory soy sauce glaze.
Ingredients
- a bag of frozen Brussels sprouts (about 4 cups)
- 2 tbsp olive oil
- a splash of soy sauce (about 3 tbsp)
- a couple of garlic cloves, minced
- 1 tsp red pepper flakes
- a pinch of salt
Instructions
- Heat a large skillet over medium-high heat and add the olive oil.
- Toss in the frozen Brussels sprouts straight from the bag—no need to thaw. Spread them out in a single layer for maximum crispiness.
- Let them cook untouched for 5 minutes to get a good sear, then give them a stir.
- Add the minced garlic and red pepper flakes, stirring for about 30 seconds until fragrant.
- Pour in the soy sauce and a pinch of salt, tossing everything to coat evenly.
- Cook for another 3-4 minutes, stirring occasionally, until the sprouts are tender and the sauce has reduced to a sticky glaze.
- Remove from heat and serve immediately for the best texture.
Ready to dig in? The sprouts are crispy on the outside, tender inside, with a bold, umami-packed flavor. Try topping with sesame seeds or serving over steamed rice for an extra twist.
Spicy Roasted Frozen Brussels Sprouts with Chili Flakes
Ready to turn those frozen Brussels sprouts into a fiery side dish? Roast them with a kick of chili flakes for a snack that’s crunchy, spicy, and totally addictive.
Ingredients
- A bag of frozen Brussels sprouts (no need to thaw)
- A couple of tablespoons of olive oil
- A teaspoon of chili flakes (or more if you dare)
- A pinch of salt
Instructions
- Preheat your oven to 425°F. High heat is key for that perfect crisp.
- Toss the frozen Brussels sprouts directly on a baking sheet with olive oil, chili flakes, and salt. No thawing means less mush—trust us.
- Spread them out in a single layer. Crowding the pan steams them; we want roast, not steam.
- Roast for 20 minutes, then flip them for even browning. They should start looking charred and crispy.
- Give them another 10-15 minutes until they’re deeply golden and crispy on the edges. The chili flakes will smell amazing by now.
- Pull them out and let them cool for a minute—they’ll crisp up even more.
What you get is a bowl of sprouts with a smoky char, a spicy kick, and a crunch that’ll have you sneaking bites straight from the tray. Try tossing them with a squeeze of lime or a drizzle of honey for a sweet-heat twist.
Frozen Brussels Sprouts with Brown Butter and Sage
Who knew frozen Brussels sprouts could steal the show? Toss them in brown butter and sage, and you’ve got a side that’s crispy, nutty, and downright addictive.
Ingredients
- a bag of frozen Brussels sprouts (about 16 oz)
- 4 tbsp unsalted butter
- a handful of fresh sage leaves
- a pinch of salt
- a splash of olive oil
Instructions
- Preheat your oven to 425°F. No need to thaw the sprouts—frozen is fine!
- Toss the frozen Brussels sprouts with a splash of olive oil and a pinch of salt on a baking sheet. Spread them out so they’re not touching for maximum crispiness.
- Roast for 20 minutes, then give them a stir. Keep roasting for another 15-20 minutes until they’re golden and crispy on the edges.
- While the sprouts roast, melt the butter in a small pan over medium heat. Swirl it around until it turns a deep golden brown and smells nutty—about 3 minutes.
- Toss in the sage leaves and fry for about 30 seconds until crispy. Tip: watch the butter closely; it goes from brown to burnt fast!
- Drizzle the brown butter and sage over the roasted sprouts. Toss to coat every nook and cranny.
Serve these bad boys hot. The sprouts are crispy outside, tender inside, with a rich, nutty butter and crispy sage that’ll make you forget they started frozen. Try topping with grated Parmesan for an extra umami kick.
Crispy Frozen Brussels Sprouts with Garlic Aioli
Elevate your snack game with these crispy frozen Brussels sprouts paired with a creamy garlic aioli. Perfect for when you need a quick, delicious bite that doesn’t skimp on flavor.
Ingredients
- 1 bag of frozen Brussels sprouts (about 16 oz)
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup mayo
- 1 garlic clove, minced
- A squeeze of lemon juice
- A pinch of salt
Instructions
- Preheat your oven to 425°F. No need to thaw the sprouts—toss them straight from the freezer with olive oil, salt, and pepper.
- Spread them out on a baking sheet in a single layer. Crowding leads to steaming, not crisping.
- Roast for 20 minutes, then flip. Another 15-20 minutes until they’re golden and crispy on the edges.
- While they roast, mix mayo, minced garlic, lemon juice, and a pinch of salt in a small bowl. Taste and adjust—more garlic? More lemon? Go for it.
- Once sprouts are out of the oven, let them sit for a minute. They’ll crisp up even more.
- Serve hot with the garlic aioli on the side or drizzled over the top.
The sprouts come out with a crunchy exterior and tender inside, while the aioli adds a creamy, tangy kick. Try stacking them on a slice of toasted sourdough for an open-faced sandwich twist.
Frozen Brussels Sprouts and Bacon Skillet
Transform those frozen Brussels sprouts into a crispy, savory dream with this bacon-packed skillet. No thawing needed—just heat, sizzle, and devour.
Ingredients
- A couple of cups of frozen Brussels sprouts
- 4 slices of bacon, chopped
- A splash of olive oil
- A pinch of salt
- A dash of black pepper
- 1 tbsp of maple syrup
Instructions
- Heat a large skillet over medium heat and add a splash of olive oil.
- Toss in the chopped bacon and cook until crispy, about 5 minutes. Tip: Keep the bacon fat in the skillet for extra flavor.
- Add the frozen Brussels sprouts directly to the skillet—no need to thaw. Stir to coat them in the bacon fat.
- Sprinkle with a pinch of salt and a dash of black pepper. Cook for 10 minutes, stirring occasionally, until the sprouts are tender and slightly charred. Tip: Don’t overcrowd the skillet to ensure even cooking.
- Drizzle with 1 tbsp of maple syrup and stir to combine. Cook for another 2 minutes to caramelize. Tip: Watch closely to prevent burning.
- Remove from heat and serve immediately.
Bold flavors and crispy textures make this dish a winner. Try topping it with a fried egg for a hearty breakfast twist.
Frozen Brussels Sprouts Gratin with Gruyere Cheese
Zesty doesn’t even begin to cover this dish. Transform frozen Brussels sprouts into a creamy, cheesy dream with minimal effort and maximum flavor.
Ingredients
- A 16-ounce bag of frozen Brussels sprouts
- A cup of heavy cream
- A couple of garlic cloves, minced
- A splash of olive oil
- A cup of shredded Gruyere cheese
- A half cup of grated Parmesan
- A pinch of nutmeg
- Salt and pepper to get it just right
Instructions
- Preheat your oven to 375°F—no guesswork, just crisp perfection.
- Toss the frozen Brussels sprouts with olive oil and a pinch of salt on a baking sheet. Roast for 20 minutes until they start to golden. Tip: No need to thaw; they’ll roast beautifully straight from the freezer.
- While those roast, warm the heavy cream and minced garlic in a saucepan over medium heat until it simmers. Stir in the nutmeg, then remove from heat.
- Layer the roasted sprouts in a baking dish, pour the creamy garlic mix over, and top with Gruyere and Parmesan. Tip: For extra crispiness, broil for the last 2 minutes.
- Bake for 15 minutes until bubbly and golden. Tip: Let it sit for 5 minutes before serving to let the flavors meld.
Just imagine the crispy top giving way to tender sprouts swimming in creamy, garlicky goodness. Serve it straight from the dish for that rustic, shareable vibe.
Frozen Brussels Sprouts Salad with Cranberries and Almonds
Never thought frozen Brussels sprouts could steal the show? Think again. This salad is a crunchy, sweet, and nutty game-changer that’s as easy as it gets.
Ingredients
- 1 bag (16 oz) frozen Brussels sprouts, thawed
- A big handful of dried cranberries
- A generous sprinkle of sliced almonds
- A couple of glugs of olive oil
- A splash of apple cider vinegar
- A pinch of salt and pepper
Instructions
- Preheat your oven to 400°F—this ensures your Brussels sprouts get crispy, not soggy.
- Slice the thawed Brussels sprouts in half. Tip: Keep them uniform in size for even cooking.
- Toss the sprouts with olive oil, salt, and pepper on a baking sheet. Spread them out in a single layer—no overlapping!
- Roast for 20 minutes, then flip them for an even crisp. Tip: Listen for a sizzle; that’s your cue they’re getting golden.
- While the sprouts cool, toast the almonds in a dry pan over medium heat for 3 minutes—just until they’re fragrant. Tip: Stir constantly to avoid burning.
- In a large bowl, mix the roasted sprouts, cranberries, and toasted almonds. Drizzle with apple cider vinegar and toss to combine.
Munch on this salad warm for a cozy bite, or chill it for a refreshing crunch. The cranberries pop with sweetness against the savory sprouts, while the almonds add a toasty finish. Serve it over quinoa for a hearty twist or as is for a light, vibrant side.
Frozen Brussels Sprouts Soup with Cream
Viral food trends come and go, but this Frozen Brussels Sprouts Soup with Cream? **Absolute keeper.** Creamy, dreamy, and packed with greens—it’s the ultimate comfort food with a twist.
Ingredients
- 2 cups frozen Brussels sprouts
- 1 cup heavy cream
- 2 cups chicken broth
- 1 small onion, diced
- 2 cloves garlic, minced
- A splash of olive oil
- A pinch of salt and pepper
- A couple of croutons for topping
Instructions
- **Heat** a splash of olive oil in a pot over medium heat.
- **Add** the diced onion and minced garlic. Sauté until the onion is translucent, about 3 minutes.
- **Toss in** the frozen Brussels sprouts. No need to thaw—saves time and locks in flavor.
- **Pour in** the chicken broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
- **Blend** the soup until smooth. A hand blender works best here for creamy texture.
- **Stir in** the heavy cream. Heat through for another 2 minutes—don’t let it boil.
- **Season** with a pinch of salt and pepper. Taste and adjust if needed.
- **Serve** hot, topped with a couple of croutons for crunch.
**Tip:** For extra richness, swap half the broth with milk. **Freeze leftovers** in portions for quick meals. **Garnish** with crispy bacon bits if you’re feeling fancy.
**Yield:** This soup is **velvety smooth** with a subtle sweetness from the sprouts. **Pair it** with a crusty bread for dipping, or go bold with a drizzle of chili oil.
Frozen Brussels Sprouts with Mustard Glaze
Skip the boring side dishes—this Frozen Brussels Sprouts with Mustard Glaze is your ticket to veggie victory. Seriously, it’s crispy, tangy, and ready in a flash.
Ingredients
- A bag of frozen Brussels sprouts (about 16 oz)
- A couple of tablespoons of olive oil
- A splash of balsamic vinegar
- A generous dollop of Dijon mustard
- A pinch of salt and pepper
- A teaspoon of honey
Instructions
- Preheat your oven to 400°F—no need to thaw those sprouts, they’re going in frozen.
- Toss the Brussels sprouts with olive oil, salt, and pepper on a baking sheet. Spread them out so they’re not touching; this ensures they get crispy, not steamed.
- Roast for 20 minutes, then give them a stir. Tip: If they’re not golden yet, let them go another 5 minutes.
- While they roast, whisk together balsamic vinegar, Dijon mustard, and honey in a small bowl. Tip: Warm the honey for 10 seconds in the microwave if it’s too thick to mix.
- Pull the sprouts out, drizzle with the mustard glaze, and toss to coat. Back in the oven for 5 minutes to let the glaze caramelize slightly.
- Serve immediately. Tip: Sprinkle with red pepper flakes if you like a little heat.
The glaze turns sticky-sweet in the oven, clinging to each crispy leaf. Try piling them on a platter with crispy bacon bits for a salty contrast.
Frozen Brussels Sprouts and Sweet Potato Hash
Zero excuses needed for this frozen Brussels sprouts and sweet potato hash—it’s the ultimate throw-together meal that’s both nutritious and downright delicious.
Ingredients
- A couple of cups of frozen Brussels sprouts, halved
- One large sweet potato, diced into 1/2-inch cubes
- A splash of olive oil
- A pinch of salt and black pepper
- A sprinkle of garlic powder
- A handful of shredded Parmesan cheese
Instructions
- Preheat your oven to 400°F. This ensures everything cooks evenly and gets crispy.
- Toss the frozen Brussels sprouts and diced sweet potato on a baking sheet with a splash of olive oil, a pinch of salt, black pepper, and a sprinkle of garlic powder. Mix well to coat evenly.
- Roast in the oven for 25 minutes, then give everything a good stir. Tip: If you like extra crispiness, spread the veggies out in a single layer.
- After another 15 minutes, check if the sweet potatoes are fork-tender and the Brussels sprouts are golden. If not, give them 5 more minutes.
- Sprinkle a handful of shredded Parmesan cheese over the top and pop back in the oven for 2 minutes, just until melted.
Crave-worthy crispy edges meet tender centers in this hash. Serve it up with a fried egg on top for breakfast or as a hearty side at dinner.
Frozen Brussels Sprouts Pasta with Garlic and Olive Oil
Unlock the secret to turning frozen Brussels sprouts into a crave-worthy pasta dish that’s all about that garlicky, olive oil goodness. No fancy skills needed—just big flavors and even bigger satisfaction.
Ingredients
- 12 oz frozen Brussels sprouts, halved
- 8 oz pasta (your choice, but spaghetti works wonders)
- 4 cloves garlic, thinly sliced
- A generous glug of olive oil (about 1/4 cup)
- A pinch of red pepper flakes (for a little kick)
- Salt (just enough to make it pop)
- A handful of grated Parmesan (because cheese is life)
Instructions
- Boil a large pot of salted water and cook the pasta according to the package instructions until al dente. Reserve a cup of pasta water before draining.
- While the pasta cooks, heat a large skillet over medium-high heat. Add the olive oil and let it get hot but not smoking.
- Toss in the frozen Brussels sprouts. No need to thaw—cook them for about 5 minutes until they start to get a bit charred and tender.
- Add the garlic and red pepper flakes to the skillet. Stir for about 1 minute until the garlic is golden and fragrant. Tip: Keep the garlic moving to prevent burning.
- Throw the drained pasta into the skillet with the Brussels sprouts. Add a splash of the reserved pasta water to help everything come together.
- Toss everything well, then sprinkle with salt and a handful of Parmesan. Give it one final toss to melt the cheese slightly.
- Serve immediately. Tip: For an extra layer of flavor, finish with a drizzle of olive oil and more Parmesan on top.
Get ready for a dish where the Brussels sprouts are perfectly tender with crispy edges, and the pasta is slick with garlicky oil. Try topping it with toasted breadcrumbs for an unexpected crunch.
Frozen Brussels Sprouts Tacos with Avocado Crema
Let’s shake up taco night with something unexpected—frozen Brussels sprouts tacos topped with creamy avocado crema. Yes, frozen. Trust us, it’s a game-changer.
Ingredients
- 2 cups frozen Brussels sprouts, halved
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp garlic powder
- Salt, just a pinch
- 4 small tortillas
- 1 ripe avocado
- 1/4 cup sour cream
- A squeeze of lime juice
- A handful of cilantro, chopped
Instructions
- Preheat your oven to 400°F. No need to thaw the Brussels sprouts—toss them straight from the freezer with olive oil, chili powder, garlic powder, and salt on a baking sheet.
- Roast for 20 minutes, flipping halfway, until they’re crispy and golden. Tip: Don’t overcrowd the pan, or they’ll steam instead of roast.
- While they cook, mash the avocado with sour cream and lime juice for the crema. Stir in cilantro. Tip: Want it smoother? Blitz it in a blender.
- Warm the tortillas in a dry skillet over medium heat for about 30 seconds each side. Tip: Keep them stacked under a towel to stay soft.
- Load each tortilla with roasted Brussels sprouts and drizzle generously with avocado crema.
Who knew frozen veggies could steal the show? The sprouts are crispy outside, tender inside, and the crema adds a cool, creamy contrast. Try adding pickled onions for an extra zing.
Frozen Brussels Sprouts Pizza with Goat Cheese
Ditch the boring pizza night routine with this game-changer. Frozen Brussels sprouts and creamy goat cheese turn your pie into a veggie-packed masterpiece.
Ingredients
- 1 pre-made pizza dough (because who has time?)
- A couple of cups of frozen Brussels sprouts, thawed and halved
- A splash of olive oil
- 1 cup of shredded mozzarella (for that gooey goodness)
- 1/2 cup of crumbled goat cheese (the star of the show)
- A pinch of red pepper flakes (for a little kick)
- Salt to make it pop
Instructions
- Preheat your oven to 425°F—get it hot for that perfect crust.
- Roll out your dough on a floured surface to avoid sticky disasters.
- Brush the dough with olive oil; this is your flavor foundation.
- Scatter mozzarella evenly, leaving no cheese-less voids.
- Arrange Brussels sprouts cut-side down for maximum crispiness.
- Dot with goat cheese—clumps are your friend here.
- Sprinkle red pepper flakes and salt like you mean it.
- Bake for 15-18 minutes until the crust is golden and cheese bubbles.
- Let it sit for 2 minutes; patience prevents cheese slides.
You’ve got a crispy, creamy, slightly spicy pizza that’s anything but ordinary. Try drizzling honey on top for a sweet contrast.
Summary
Making weeknight dinners both nutritious and exciting is easy with these 20 frozen Brussels sprout recipes! Whether you’re craving something cozy or a quick, healthy fix, there’s a dish here for every palate. We’d love to hear which recipes become your go-tos—drop a comment below and don’t forget to share your favorites on Pinterest. Happy cooking!
