Go Back
Print
Frozen Brussels sprouts cooked with onions in a pan.

Frozen Brussels Sprouts (Stovetop Recipe.)

It’s quick and easy to make great-tasting frozen Brussels sprouts. Start with thawed Brussels sprouts, saute an onion, and cook the Brussels sprouts until brown and crispy. A generous amount of freshly ground pepper finishes the dish. (10-minute recipe)
Prep Time 5 minutes
Cook Time 10 minutes
Servings 4 servings

Ingredients

  • 1 (10 ounce) package whole or halved Brussels Sprouts
  • 2 teaspoons olive oil
  • 1 small onion, diced (about ¼ cup diced)
  • ½ teaspoon freshly ground black pepper
  • Salt, to taste

Optional

  • ¼ cup grated Parmesan cheese
  • Balsamic vinegar

Instructions

  1. Thaw Brussels sprouts until warm but not hot. Drain and set aside.

    How to Thaw in the Microwave: Place Brussels sprouts in a microwave-safe container. Add water. Cover. Microwave until broccoli until thawed but not hot, about two minutes.

    How to Thaw on the Stovetop: Heat ½-inch of water in a medium pan. Add the brussels sprouts. Heat until thawed, about three minutes.

  2. Heat olive oil in a cast iron or nonstick skillet over medium-high heat until oil shimmers but does not smoke. Add the onions. Cook, stirring frequently until onions are soft and tender, about two minutes.
  3. Add the thawed and drained brussels sprouts to the skillet. Toss the Brussels sprouts to combine with oil and onions. Cook without stirring until brown spots appear on the bottom of the Brussels sprouts, about two minutes. Add black pepper. Stir to combine. Season with salt to taste.

  4. Optional: Add parmesan cheese or a drizzle of balsamic vinegar to taste.

  5. Serve warm. Brussels sprouts are best enjoyed the day they are made. Store leftovers covered in the refrigerator for up to two days. Reheat in the microwave or on the stovetop in a saute pan until heated through.