I don’t know about you, but I’ve been quarantined for the past 2 weeks ever since arriving back home from Phoenix, AZ.

During these times, I think many of us are relying on frozen fruits and vegetables, so I thought this was the perfect time to share one of my favourite and most frequently made recipes with you featuring: frozen brussels sprouts.

I can’t remember exactly when I first bought frozen brussels sprouts, but it was just within the past year. I grew up eating brussels sprouts, but they were always fresh. We’d pick them out, one by one, take them home, then wash and trim them by hand.

love cooking and being in the kitchen, but the prep work behind a brussels sprouts dish was not one of my favourite things to do.

What I’m saying is, frozen brussels sprouts saved my life. Okay, maybe not exactly, but once I tried frozen brussels sprouts, I’ve never went back to fresh. I don’t miss the prep work one bit and I actually think frozen brussels sprouts taste better, but that’s just my opinion – you’ll have to let me know what you think!

This recipe is super easy and only requires three ingredients: frozen brussels sprouts, fat, and salt.

Pan Fried Frozen Brussels Sprouts


1 lb. frozen brussels sprouts

1 tbsp cooking fat (I like to use ghee, butter, or lard)

Sea salt, to taste


  1. In a large frying pan, add frozen brussels sprouts, and cook over high heat, tossing every few minutes.
  2. Once the brussels sprouts no longer look frozen on the outside, add cooking fat and season with sea salt.
  3. Continue to cook the brussels sprouts over medium-high heat, tossing frequently to prevent burning the brussels sprouts.
  4. Once the brussels sprouts are golden brown and slightly crispy on the edges, remove from heat and serve.