Forget the mushy frozen brussels sprouts you had as a kid because this recipe is a game-changer! With just a few simple steps, 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 by blanching them first, then tossing them with your favorite seasonings, and frying them over high temperature to get that golden brown exterior.
Whether you're serving this for a thanksgiving feast, or as part of your weeknight dinner, your whole family will love this recipe!
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Ingredients You'll Need
Get all the details on these simple ingredients in the recipe card at the post's bottom.
- Frozen brussels sprouts: You can most definitely find them in the freezer section of your local grocery store. It's important to not thaw them before cooking!
- Olive oil: For pan-frying the brussels sprouts. You can also use avocado oil or any oil you have on hand that is suitable for frying.
- Salt: For salting the water before balancing the brussels sprouts, and for seasoning to taste.
- Spices: I use garlic powder and black pepper, but you can also add nutritional yeast or your favorite spice mix.
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 it generously with salt. Bring to a boil over high heat. Once boiling, add your frozen brussels sprouts and let the water boil again.
Cook for 2-3 minutes, then add to an ice bath to stop them from cooking further.
Step 2: Season
Once they've cooled a bit, drain well to remove excess water. Then, cut the stems and remove the rough outer leaves, and cut the Brussels sprouts in half.
Add them to a large bowl and add olive oil, garlic powder, a bit more salt, and black pepper. Toss to coat.
Step 3: Brown on the stovetop
Heat a cast-iron skillet or another large skillet over medium-high heat. Drizzle a little oil and heat until sizzling.
Add the brussels sprouts with the flat side facing down and cook for 3-4 minutes, or until browned. Then, flip, and cook for 2-3 minutes on the other, or until they have a nice golden brown color.
Remove from the heat, add a squeeze of lemon juice if desired, and serve!
Top Tips
- No need to thaw before cooking! I never thaw my frozen vegetables, because this makes them mushy and they lose their texture. Always add frozen vegetables directly to a hot pot or pan for the best results.
- Don't overcrowd the pan. This is essential to avoid steaming the brussels sprouts instead of browning them.
- A few notes on the texture: Frozen brussels sprouts don't get as crispy as if you're roasting fresh brussels sprouts. Instead, they turn out tender (not mushy!) and are still delicious.
Frequently Asked Questions
If you're using frozen brussels sprouts, it's essential to blanch them before frying. This helps them thaw and cook on the inside without losing too much texture.
The easiest way to defrost them is to take them out of the fridge and leave them on the counter for a few hours. If you're in a hurry, you can rinse them under cold water, or better yet, blanch them for 2-3 minutes.
This is where blanching in salt water comes into play again. It gets rid of bitterness and improves the texture at the same time.
To avoid mushy frozen vegetables, don't thaw them before cooking! Instead, cook them directly from frozen. Also, no matter if you're roasting or pan-frying them, make sure to leave enough space in between so they don't steam.
Yes! After blanching, cut into halves and toss with spices and olive oil. Arrange them in the air fryer basket in a single layer, with the flat side facing down. Cook for 10-12 minutes, or until golden brown.
Serving
This recipe for cooking frozen brussels sprouts on the stovetop makes for a delicious side dish that's versatile and great to serve next to any main dish.
From vegan vodka sauce pasta, tofu tomato pasta, and tofu parmesan, to dairy-free mashed potatoes, balsamic tofu, and tempeh stakes, the options are endless!
My favorite dishes to serve it with are stovetop vegan mac and cheese, vegan lemon risotto, and honey garlic tofu.
Variations
- Balsamic vinegar: When seasoning, add 1-2 teaspoon of balsamic vinegar alongside the sices and the oil. Most of the vinegary flavor will evaporate when cooking, but you'll be left with brussels sprouts that are a little tangy and have a complex flavor. For a stronger taste, add the balsamic vinegar after cooking.
- Parmesan cheese: A few minutes before taking the frozen brussels sprouts off the stovetop, add a generous amount of shredded parmesan cheese and allow it 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 over the brussels sprouts when they're done cooking.
- Maple syrup: Add 1-2 tablespoon when seasoning to add sweetness and balance out the rest of the spices.
Storage
Let cool to room temperature then transfer to an airtight container and store in the fridge for 4-5 days.
More Recipes You'll Enjoy
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How to Cook Frozen Brussels Sprouts on the Stovetop
Ingredients
- 14oz (400g) whole frozen brussels sprouts
- 2 tablespoon olive oil
- ½ tsp - 1 tsp garlic powder
- ½ teaspoon fine sea salt, plus more salt for blanching
- Freshly ground black pepper to taste
Instructions
- Fill a large pot with water and season it generously with salt. Bring to a boil over high heat. Once boiling, add your frozen brussels sprouts and let the water come to a boil again. Cook for 2-3 minutes. In the meantime, prepare an ice bath- get a large bowl and fill it with water halfway, and add 10-15 ice cubes. When the brussels sprouts are done cooking, drain them and add them to the ice bath to stop them from cooking further.
- Once they've cooled a bit, drain well. Then, cut the stems and remove the rough outer leaves, and cut the brussels sprouts in half. Add them to a large bowl with 1 tablespoon olive oil, garlic powder, a bit more salt, and black pepper. Toss to coat.
- Heat a cast-iron skillet or another large skillet over medium-high heat. Drizzle 1-2 teaspoon olive oil and heat until sizzling. Add the brussels sprouts with the flat side facing down and cook for 3-4 minutes, or until browned. Then, flip, and cook for 2-3 minutes on the other, or until they have a nice golden brown color.
- Remove from the heat, add a squeeze of lemon juice if desired, and serve right away! They taste best while they're still warm.
(Please refer to the post above for instructional photographs and other helpful information for this recipe)
Suggested Equipment/Tools
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Nutrition
Post photography by: Petranka Atanasova.
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