Roasted Brussels Sprouts- Bag of Frozen Sprouts into a baking dish coated with Olive Oil. Lightly coat with olive oil and Kosher Salt. 425 for 30 minutes, remove, and stir it. Put it in for another 30 minutes,
Frozen Brussels sprouts get an upgrade in flavor when roasted with apple and sweet onion chunks and drizzled with lemon. You don't even have to thaw the sprouts--just pour them frozen from the bag onto the baking sheet, season, and roast.
The trick to great Brussels Sprouts? Buy them as fresh as you can (and never go frozen)! Another awesome tip - try this recipe for slow-cooker Balsamic Brussel Sprouts. A pinch of brown sugar and parmesan thrown in will blow your mind, converting you to crock pot bliss forever!
Roasted Brussel Sprouts 1 lb. fresh or frozen brussel sprouts (I used frozen) 1 T. olive oil 1 T. balsamic vinegar good pinch each of salt and pepper 1/2 tsp. garlic powder parmesan cheese Slice the brussel sprouts in half and place in a baking dish (if using frozen allow to thaw just enough to slice). Pour the olive oil and balsamic vinegar over them and toss to coat well. Sprinkle with salt, pepper and garlic powder. Bake in a 400 degree oven for 30 minutes, turning the sprouts 1/2…