How to Cook Frozen Brussels Sprouts on the Stovetop

Frozen brussels sprouts cooked in a cast-iron skillet, and topped with flaky sea salt and fresh thyme.

How to Cook Frozen Brussels Sprouts on the Stovetop

My method for cooking frozen brussels sprouts on the stovetop takes this humble vegetable and turns it into a flavorful perfection! In less than 15 minutes, you'll have a healthy side dish that's simple and affordable too.

Course Side Dish

Cuisine American

Keyword balsamic, Brussels sprouts, Brussels sprouts, Thanksgiving, Christmas, holiday recipes, vegan, gluten free, vegetarian, thanksgiving

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 65kcal

Author Sherri Hall

Equipment

Cast-iron skillet

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.

Notes

Storage

Let cool to room temperature then transfer to an airtight container and store in the fridge for 4-5 days. This recipe is not freezer friendly.

The nutrition information shown is an estimate provided by an online nutrition calculator. Accuracy is not guaranteed. The information displayed should not be considered a substitute for a professional nutritionist’s advice.

Nutrition