Can I use frozen Brussels sprouts for roasting?

I love frozen Brussels sprouts for steaming, but I don't recommend them for roasting as they do not crisp up as nicely. For this recipe, I recommend fresh, and you can save frozen for steaming, baking into casseroles or eggs, etc.

What's the best way to reheat these?

I like to reheat roasted Brussels sprouts in a pan on the stove, air fryer, or toasting in the oven, so that they crisp up again. That said, if you're impatient like me, a microwave works great, too.

Can I make roasted Brussels sprouts ahead of time?

For sure! You can either prep all of the raw ingredients ahead to toss together quickly before roasting, or you can roast them ahead and keep them covered in the fridge until you're ready to serve. Simply re-crisp them in the oven at 400 degrees until tops are slightly crisped up again (monitor at 5-10 minutes).

Roasted Brussels Sprouts with Maple & Walnuts

Name: Roasted Brussels Sprouts with Walnuts & Maple
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: American
Ingredients: 1 lb. Brussels sprouts, ends cut off and quartered; 4 cloves fresh garlic, sliced; 3/4 cup walnuts; 2 tablespoons extra virgin olive oil; 2 tablespoons maple syrup; 1/4 teaspoon each sea salt and pepper; Optional: pinch of cayenne

Description

Maple walnut roasted Brussels sprouts are perfect for cozy fall and winter dinners! Crispy edges, caramelized flavor, and just enough sweetness to steal the show at your holiday table.

Ingredients

Units Scale

1 lb. Brussels sprouts, ends cut off and quartered
4 cloves fresh garlic, sliced
3/4 cup walnuts
2 tablespoons extra virgin olive oil
2 tablespoons maple syrup
1/4 teaspoon each sea salt and pepper
Optional: pinch of cayenne

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Instructions

Preheat oven to 400 degrees: Drizzle some extra virgin olive into a cast iron skillet. Place the skillet in the oven to preheat. Alternatively, prep a baking dish of your choice by lining with parchment paper or aluminum foil, and set aside.
Season Brussels sprouts, garlic, and walnuts: Add Brussels sprouts to a large bowl, including any leaves that fell off while cutting (these get crispy and delicious). Add the garlic and walnuts to the Brussels sprouts. Add olive oil, maple syrup, salt, and pepper to the bowl and toss to coat everything well.
Bake: Use an oven mitt to carefully remove the preheated cast iron skillet from the oven and swirl the olive oil to coat the pan. Add Brussels sprouts in an even layer and bake at 400 degrees for 25 minutes or until Brussels sprout edges are slightly browned and crispy.

Notes

Storage instructions: Store roasted Brussels sprouts in a glass or air-tight container in the fridge for up to a week. I prefer to reheat these in the oven or air fryer to re-crisp them, but microwave works too!

Prep Time: 10
Cook Time: 25
Category: Side Dish
Method: Roast
Cuisine: American

Nutrition

Serving Size: 1/4 recipe
Calories: 283
Sugar: 9.1 g
Sodium: 30.5 mg
Fat: 21.7 g
Carbohydrates: 20.9 g
Fiber: 5.8 g
Protein: 7.4 g
Cholesterol: 0 mg