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Frozen Brussels sprouts don’t have to be boring - or soggy!
Rorie’s foolproof technique keeps them crisp and vibrant for a fresh take on a side dish that’s Shabbos-ready and weeknight-friendly.
Get the recipe:
Brussel Sprouts
16 ounces Beleaves Frozen Brussel Sprouts
2 tablespoons Tuscanini Olive Oil
2 tablespoons Tuscanini Balsamic Vinegar OR 1 tablespoon balsamic and 1 tablespoon coconut aminos
2 tablespoons maple syrup
1 teaspoon kosher salt
1/4 teaspoon ground black pepper
Get the full recipe for Perfectly Roasted Brussel Sprouts!
For more great ideas by Rorie, watch Living Full ‘N Free!
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How would you warm these for shabbos?
I would put them on a sheet tray on a hot plate- they won’t get as crispy as when they’re first out of the oven, but they shouldn’t get soggy like this.
Will this baking technique work for other frozen veggies like broccoli or cauliflower?
Sure!
What does Brussels sprout taste like?
The best way to describe them is like mini cabbage heads.
Sounds delicious, thank you!