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