Step 1

Preheat oven to 425°F. Grease or line a large baking sheet with parchment paper or baking mat. I've found that the Brussels sprouts get a big crispier when roasted directly on the pan.

Step 2

Add the frozen brussels sprouts to the baking sheet in a single layer, taking care not to overcrowd the pan. Place in the oven and roast for 10 minutes. This extra step assists in removing excess water, which will help your Brussels sprouts get nicely browned and crisp on the exterior (will be soft in the center).

Step 3

Remove from the oven and wipe down any liquid. Slice the sprouts in half or leave whole (while halving will result in crispier texture, I find this quite tedious. So I will leave the decision up to you!). Add oil and seasonings of choice. Toss until well coated.

Step 4

Place back in the oven and roast for another 15 minutes. If you want it to be extra crispy and brown, broil on high for 5 minutes or so.

Step 5

Sprinkle some parmesan cheese or nutritional yeast or balsamic vinegar if you really want to kick it up a notch!

Step 6

Add Brussels sprouts to a large skillet or frying pan. Add 1/4 of water for every 1/2 pound (8 ounces) and cook covered until the ice from the sprouts melts, about 1-2 minutes.

Step 7

Transfer to a colander and shake off excess moisture. Wipe down the pan. Otherwise, oil will splatter everywhere. Then cut the sprouts into halves. You can leave the small ones whole.

Step 8

Add oil or butter to the same skillet and heat over medium-high heat. Add Brussels sprouts cut side down and saute for 3-5 minutes, taking care not to toss too much so the sprouts get a chance to brown.

Step 9

Add seasoning(s) of choice and a squeeze of fresh lemon or balsamic vinegar.