Yes, You Really Can Roast Frozen Vegetables And End Up With An Impressive Caramelized Exterior! The Key Is To Use A Really Hot Oven Temperature So That Any Moisture Evaporates Quickly, Giving The Sugars In The Brussels Sprouts A Chance To Work Their Magic. If You Love This Simple Vegetable Recipe, Try Swapping In Frozen Cauliflower Or Broccoli For Easy Variations.
Parmesan Garlic–Roasted Brussels Sprouts
Yes, You Really Can Roast Frozen Vegetables And End Up With An Impressive Caramelized Exterior! The Key Is To Use A Really Hot Oven Temperature So That Any Moisture Evaporates Quickly, Giving The Sugars In The Brussels Sprouts A Chance To Work Their Magic. If You Love This Simple Vegetable Recipe, Try Swapping In Frozen Cauliflower Or Broccoli For Easy Variations.
Ingredients
- 2 Cubes Frozen Crushed Garlic
- 3 Tablespoons Vegetable Oil
- 1 Teaspoon Kosher Salt
- ½ Teaspoon Ground Black Pepper
- 2 12-Ounce Bags Frozen Brussels Sprouts
- ⅓ Cup Freshly Grated Parmesan Cheese
Instructions
- Preheat Oven To 450°F.
- Grease A Rimmed Baking Sheet With Nonstick Spray.
- In A Medium Bowl, Mash Garlic, Oil, Salt, And Pepper Together.
- Add Brussels Sprouts And Toss To Coat.
- Spread In A Single Layer On Baking Sheet And Roast For 8 Minutes.
- (Hang On To The Bowl.
- )
- Remove Sprouts From Oven, Cut Each In Half With A Sharp Knife, And Toss Once Again In The Bowl To Coat Cut Side With The Remaining Oil And Seasonings In The Bowl.
- Return To Pan And Roast For Another 12 Minutes, Flipping After 6 Minutes.
- Top With Parmesan And Serve Immediately.
Nutrition values
Calories: 135 kcal