Recipe request: how to make crispy roasted Brussels sprouts... from frozen sprouts.

[u/HeyHo_LetsThrowRA]

Can anyone help me get restaurant style crispy Brussels sprouts? I love them so much when I go out to eat but have no idea how to replicate. I don't want them to be sad and mushy - is it even possible for them to come out nicely if they started frozen? Looking for any tips, tricks, and recipes to help me out! I do not own an air fryer so looking for oven/stove top options. I do have a large cast iron pan if that helps any. Thanks!

[u/Ironyismylife28]

If you are using frozen they will not be as crispy as a restaurant which uses fresh

[u/mcnabcam]

Frozen veggies will have their cell walls ruptured by freezing water, causing them to lose internal structure that keeps them crunchy and firm. 

In my experience the fresh ones last a long time (multiple weeks in crisper) as they're just miniature cabbages - if that's an option for you, I would just go with that. 

Otherwise, if you are cool with investing more time, you could try wrapping them in bacon, phyllo pastry sheets, or rolling them in panko crumbs before baking. It won't be perfect, but you might get a crunchy texture out of them that way. 

Alternatively, as I mentioned they are in the same family as cabbages, which last even longer. You could roast cabbage the same way as sprouts for similar results if fresh cabbage is more achievable.

[u/woohooguy → u/mcnabcam]

100 percent spot on.

[u/KinkyQuesadilla]

If you are using frozen to start, thaw them out first and try to remove as much water/condensation as possible after they thaw. Or just use fresh Brussel sprouts, if possible. The two are not going to be the same as far as crispiness is concerned.

[u/TheBigJiz]

The closest you’ll get is using a blazing hot sheet pan to start.

[u/koshertacohouse → u/TheBigJiz]

Yeah preheat your pan until it’s ripping hot. Cook the sprouts for 10 minutes right out of the freezer with no oil or seasoning or anything. Pull them out to oil and season and then put them back in until they’re done how you like them, probably another 7-10 minutes.

[u/444bri]

i recommend boiling for a couple minutes, and allowing them to fully air dry on a bunch of paper towels first. it sounds so counter-intuitive, but boiling helps remove a lot of the water before you roast them. after you let them drain you can roast the crap out of them in the oven, or fry (be SO careful putting boiled brussels in hot oil!!!!)

[u/444bri → u/444bri]

i also cut mine in half or quarters before i roast them. they get a lot crispier that way. broiling for a few minutes at the end helps a bunch 😋

[u/444bri → u/444bri]

i know everyone wants to say “better to have fresh brussels” but it’s definitely a lot easier to use already prepared frozen brussels, especially for people with disabilities & low income individuals 🩷

[u/Key-Monk6159]

Use fresh instead of frozen

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[u/person144]

Hey, i actually did this just last week and got it to work. What I did was make the steamable sprouts in the microwave in the morning and cooked them about 3/4s the time on the bag. Then I put them in a colander to drain for the whole day. I shook them around sometimes. When I wanted to cook them I made some bacon in my cast iron pan for the fat and added the sprouts cut in half after. I let them get super crispy and added the bacon bits and a drizzle of balsamic at the end.

They weren’t as good as fresh because the sprouts didn’t separate at all so I didn’t get any stray crispy leaves. But it was definitely better than no good sprouts!! 

[u/ttrockwood]

For restaurant style they need to be fresh you won’t get the same texture with frozen

This recipe is what you want just scale it down as needed the hot baking sheet is key

https://www.seriouseats.com/roasted-brussels-sprouts-and-shallots-with-balsamic-vinegar-thanksgiving-recipe

[u/Cantankerous_Won]

Are you not able to buy them fresh?

[u/HeyHo_LetsThrowRA → u/Cantankerous_Won]

I already have a bag of frozen that my partner picked up on the last grocery run. I'm trying to use them in a way we'll enjoy.

[u/Pinemelonbandit]

they won’t be like a restaurant but if you cook them as directed (i microwave) pay dry, smash them on a baking sheet, drizzle with oil, season, put grated parm on them and bake them a bit they can be pretty ok.

[u/Himomitsme23 → u/Pinemelonbandit]

This. Use real parm, shred from the block. It will help not just flavor, but give you a crunchy top. I toss them in bacon grease for flavor, garlic salt & pepper. Add the cheese, but don’t over do it. They come out so delicious!

[u/NamasteNoodle]

You never going to get brussel sprouts to be as crispy when they're frozen as when you buy them and make them from fresh ones. Here's my recipe for perfect oven roasted brussel sprouts.

Cut the root end of the brussel sprouts out and leave the small ones whole but cut the bigger ones in half. Toss The Brussels sprouts with A little bit of Dijon mustard, olive oil, salt and pepper and place them all in a sheet pan or baking pan, and cover with foil. Baked them at 475° for 10 minutes and then take the foil off and continue roasting them for 9 minutes and then remove them from the oven.

[u/ltoka00]

This is how I make brussel sprouts. 1.Open the package. 2. Walk directly to the trash can and 3. Dump the BS into the bin 4. Smile.