The recipe in this article is going to teach you the best way to cook frozen Brussels sprouts on the stove top. I’ll be honest. This isn’t my favorite way to make Brussels sprouts, but it’s a really delicious side dish when you don’t have access to an oven.
Brussels sprouts have an interesting history. I’m so old I can remember when Brussels sprouts weren’t cool. Kids used to despise this vegetable when I was young. Now they are so trendy that every hipster restaurant has their own version on the menu.
Children actually ask their parents to make them now. I see them on tables in restaurants and the whole family is digging in. It’s funny how things change.
By the way, the proper name for this recently trendy vegetable is Brussels sprouts. They are named after the city in Belgium. A lot of people refer to them as brussel sprouts so if you are searching for a recipe on the internet, I suggest typing in both terms.
Anyway, there are some really good brussel sprouts recipes out there to choose from. When I make them, I prefer to use fresh Brussels sprouts, but sometimes the frozen ones will have to do.
Let’s make some Brussels sprouts!
The Main Ingredients for this Frozen Brussels Sprouts Recipe
The list of ingredients is pretty simple. I’ll give you a complete list of ingredients with exact amounts in the recipe card below.
Frozen Brussels Sprouts
This part is really easy. Grab a bag in the grocery store. You’ll find them with all of the other frozen vegetables.
In my experience, frozen brussel sprouts are usually smaller than the fresh version. They are ready to cook and you don’t have to trim off the stem or remove any outer leaves.
Frozen Brussels sprouts are ready to cook right out of the bag so they make for a really easy recipe.
Garlic
You need a few cloves of fresh garlic for this recipe. I like chopping it up very finely.
Chili Pepper
I like to add a little heat to my Brussels sprouts. For this recipe I use Calabrian chili peppers. They have a really nice flavor. You can use any type of chili pepper you prefer.
If you don’t want the heat you can leave out the peppers all together.
Oil
I am a big believer in using extra-virgin olive oil. It adds great flavor to any saute recipes. You could substitute avocado oil if that is what you like to cook with.
Balsamic Vinegar
Adding balsamic vinegar to the Brussels sprouts is a game changer. It’s tangy, sweet and adds a nice caramelization to the Brussels sprouts.
Seasoning
I suggest using Kosher salt or sea salt as opposed to table salt. I also prefer using freshly cracked black pepper.
How to Cook Frozen Brussels Sprouts on the Stove
This is a really easy side dish. If you follow the simple steps below you will have some restaurant quality Brussels sprouts. I also put some detailed instructions in the recipe card.
Step 1
Take a large skillet and add a little bit of oil to the bottom. You can use a frying pan or a cast-iron skillet if you have one. The cast iron will give you some nice caramelization.
Step 2
Put the pan on the stove and turn the burner to medium heat. Add the garlic and chili pepper to the pan. Allow the garlic to toast and chili pepper to heat up with the oil. As it slowly cooks it will flavor the oil. You should start to smell the garlic cooking after about 3 minutes.
Step 3
In a single layer, add the frozen Brussels sprouts to the pan. Season them with salt and pepper.
Allow them to cook for about 5 minutes. During this time they will defrost and it will add some moisture to the pan.
Step 4
When the Brussels sprouts are completely defrosted and become soft, take a wooden spoon or sturdy spatula and press down on them. You want to flatten them out as much as you can.
By increasing the surface area that is touching the bottom of your pan you will be able to help them caramelize. That is how you create some great flavor.
After about 3-5 minutes, the bottom of the Brussels sprouts should be a golden brown color.
Step 5
Now it’s time to flip the Brussels sprouts and press down on them again. Once you do this, drizzle the balsamic vinegar all over the vegetables.
After about 3 minutes you will have crispy Brussels sprouts that are loaded with flavor.
How to Cook Frozen Brussels Sprouts FAQs
Can I make this recipe with fresh Brussels sprouts?
Yes. Absolutely. Follow the same instructions. However, I recommend cutting the Brussels sprouts in half and putting the cut side down in the pan first. This will help them cook faster.
Can I make this recipe in the oven?
Yes. This recipe is specifically to show people how to cook them on the stove top. However, you can toss the Brussels sprouts in the olive oil, balsamic vinegar, salt, pepper and Calabrian chili peppers and pop them in a preheated oven set at 400 degrees. Make sure you cut them in half first and place them cut side down on a sheet pan.
What is another easy side dish using frozen Brussels sprouts?
There are so many great Brussel sprout recipes. This is a really simple roasted Brussel sprouts recipe. Just toss the Brussels sprouts in olive oil, garlic powder, parmesan cheese, salt and pepper. Spread them out on a rimmed baking sheet. Preheat oven to 400 degrees and toss them in. In about 20-30 minutes you’ll start to smell them cooking and you’re done.
What are some other easy recipes using frozen vegetables?
I think you should always have some frozen vegetables on hand. It makes meal planning easy. There are so many options in the freezer section at the supermarket you’ll never get bored.
Some of my favorite frozen vegetables to cook are the following:
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How to Cook Frozen Brussels Sprouts (Easy Stove Top Method)
Ingredients
1 lb bag of frozen Brussels sprouts
4 tablespoons of olive oil
3–4 cloves of fresh garlic, chopped fine
2 fluid ounces of Balsamic vinegar
½ teaspoon of dried chili peppers
½ teaspoon of Kosher salt
½ teaspoon of black pepper
Instructions
- Take a large skillet and add olive oil to the bottom.
- Put the pan on medium heat.
- Add the garlic and chili pepper to the pan. Allow the garlic to toast and chili pepper to heat up with the oil. This should take about 3 minutes.
- In a single layer, add the frozen Brussels sprouts to the pan. Season them with salt and pepper and allow them to cook for about 5 minutes. During this time they will defrost and it will add some moisture to the pan.
- When the Brussels sprouts are completely defrosted and become soft, take a wooden spoon or sturdy spatula and press down on them. Flatten them out as much as you can.
By increasing the surface area that is touching the bottom of your pan you will be able to help them caramelize. Let them cook for 3-5 minutes until they become golden brown.
- Flip the Brussels sprouts and press down on them again. Drizzle the balsamic vinegar all over the vegetables. Let them cook for an additional 3-5 minutes
- Transfer them to a plate and serve.
- Enjoy!
2 Responses
I made this, using half fresh and half frozen brussels sprouts. I cut the fresh in half, placed them in the hot oil, garlic and chili cut side down, cooked for 5 min, then added the frozen brussels sprouts and followed the rest of the recipe. I did use a potato masher to flatten the brussels sprouts… Did not add the balsamic vinegar however, discovered I was out… however they were really good. Hubby approved, and that says a lot as he’s kinda picky about his veggies…
I am trying this recipe right now and it smells and looks great. Was there a “recipe card” in this post that I missed?