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!
Sauteed brussels sprouts- cook 2 strips of bacon in skillet. Remove bacon and add 2 cloves garlic. Stir 1 min. Add 16 oz bag of frozen brussels sprouts, saute for 12 (or so) minutes. Add juice of 1/2 lemon. Season with salt and pepper. Add crumbled bacon back in. Checkmate, brussels sprouts.