I love roasted Brussels sprouts but I loathe the time and energy it takes to prepare them. Fresh Brussels sprouts first need to be cut and trimmed before they can be roasted. Who has the time for that? I don’t and I bet you don’t either.
I am usually not a fan of frozen veggies but there are always exceptions. I found that using frozen Brussels sprouts works just fine and all of the dirty work preparing them, has already been done. An extra bonus? The cooking time is shortened, saving even more time because frozen Brussels sprouts are generally smaller than fresh ones. Awesome!
These can be roasted straight from the oven or thawed before roasting. I prefer them thawed first, I find it holds on to the seasoning much better.
- 1 (12-14-ounce) bag frozen brussels sprouts
- 3 tablespoons balsamic vinegar
- ½ teaspoon sea salt
- ⅛ teaspoon black ground pepper
- Preheat oven to 425°F. Line a baking sheet with foil. Thaw Brussels sprouts and place into a medium bowl.
- In a small bowl, mix together 2 tablespoons balsamic vinegar, sea salt, and pepper. Drizzle over Brussels sprouts and toss to coat evenly
- Spread Brussels sprouts evenly over a baking sheet lined with aluminum foil. Roast for 25 to 30 minutes, or until just starting to get crispy.