Sponsored by Beleaves

Brussels sprouts have never really been at a kosher person’s fingertips because of how tricky they are to check. That is… until now. Thanks to Beleaves’ frozen Brussels sprouts, we finally have an option that’s pre-checked and ready to cook. Yup, no checking required. A brand-new veggie side just entered the chat!

Okay, now let’s talk Brussels sprouts themselves. They don’t always get the love they deserve, but we think that’s about to change once you hear about Rorie Weisberg’s AMAZING hack for getting them super crispy. Yes, you heard me: frozen, pre-checked, crispy Brussels sprouts! No cutting, quick prep, and a fun break from roasted broccoli.

But before you run to the store and roast them the same way you roast every other veggie, you need to hear Rorie’s trick. Skip it, and you’re basically signing up for Soggy City.

Once I tried her method, I was never going back. Rorie cracked the code for perfectly roasted frozen Brussels sprouts. Crisp on the outside, tender on the inside, and full of flavor, without any of the usual mushy heartbreak.

Here’s Rorie's Hack:

-Bake them frozen first, without seasonings: Rorie swears by this step because adding anything too soon just makes them soggy.

-Give them space: Spread them out on a big baking sheet so they have room to get crispy instead of steam.

-Think about size: Bigger sprouts go on the edges of the pan, smaller ones in the middle. This way, everything cooks evenly and nobody ends up burnt or underdone.

-Season after the first roast: Once they’ve crisped up, drizzle with olive oil, season to taste and roast again.

So yes, frozen Brussels sprouts are officially a game-changer. With Rorie’s method, you get convenience, crunch, and serious flavor. No more soggy sprouts, no more excuses, just really good roasted veggies every single time.

You can watch her make them here and get the complete written recipe here!