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Roasting *Frozen* Brussel Sprouts

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I was assigned Brussel Sprouts for the holiday. I was planning to roast them with frozen pearl onions and maybe some fresh turnips, radishes, and carrots... but I have noticed most every recipe requires fresh brussels. Any suggestions? Or should I just go purchase fresh brussels? I have never made brussel sprouts before, so I am worried that I will over cook them or under cook them or blacken them... help would be rather appreciated!

(Also should I roast them on that day or the day before?)

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  1. if you're working with frozen, you may as well just saute them.

    but if roasting fresh, I'd skip the root vegetables unless you do it in two stages. (roots as they take longer, then add the sprouts). there are many tips on the Home Cooking board, but the basic (for me) is; trim the base off, if small leave whole and score the bottom, if large then quarter them. pre-heat a 400 F oven, toss them in in the roasting pan with olive oil and a sprinkle of kosher salt (or sea) minced garlic to taste, feel free to add walnuts, pistachios or pine nuts (I generally don't). expect about 40+ minutes (less if you've quartered them), but DO check after about 20 minutes and stir them up. if you want to go an extra step at that point, add some peeled apple chunks (I generally don't). remove after the outer leaves are turning brown and getting a bit crispy, that means the internal sugar is starting to caramelize. this can be done a day or so ahead (hey it's vegan), but a short re-heat time is needed.

    1 Reply
    1. re: hill food

      <edit> I've never roasted them in this quantity before tonight (usually for 2-4 ppl, not 12), do toss them every 20 minutes but for about 2 lbs, it was about 1 hour + of cooking time in a 9x13" casserole dish and since they were the size of golf balls, I quartered them.

      if you do end up sauteing frozen do incorporate bacon fat as cheesymama suggests if there are no dietary restrictions.

    2. No vegetable that you buy frozen will successfully roast. It will be soggy, even if thawed and drained first.

      6 Replies
      1. re: greygarious

        Not sure that I agree. While I haven't actually roasted frozen Brussels Sprouts, I've thawed and then grilled them numerous times. They have come out quite tasty, and not soggy. I just consider them par-cooked, and treat them accordingly.

        1. re: Cheez62

          a grill is a very different sort of heat than an oven.

          not quite sure why the op needs to buy frozen brussels?

          fresh brussels, finely shredded, mixed with chopped blanched almonds, shredded carrot and a sharp vinaigrette appeals even to brussels sprouts haters and is a nice crunchy side alongside lots of soft mushy dishes.

          1. re: hotoynoodle

            I dunno if I'd do the carrots (if I did I'd have to restrain myself from adding fresh ginger shavings and at that point the flood walls break and all this work I've done to dispel the 'esoteric' rep goes washing away).

            but it is a pleasant alternate to a table of beige.

            1. re: hotoynoodle

              I "need" to buy frozen... because I already did... I am not sure why I didn't buy fresh, but I am hearing that I should just save the frozen for myself and go buy fresh to prepare for the holiday?

              1. re: GraceW

                Yes, go but fresh. I agree that frozen will roast up soggy and your dish will suffer. I would add some bacon or pancetta to the roasted veg. I start the bacon in a frying pan on the stove top and add in to the veg for the final 15 minutes or so.

                1. re: GraceW

                  I roast the frozen Brussels sprouts from trader joes. They're small, not like the huge fresh ones I've been seeing. I put them on a greased cookie sheet with salt, pepper and olive oil. Just make sure they're not crowded on the tray.