a chilling discussion

My sister and I have a lot of fun with food.  Cooking.  Eating.  Discussing the pros and cons of fresh vs. dried basil.  Things of that nature. 

So on one random winters night, when we found ourselves right in the middle of some deep, serious conversation on what we should make for our girls night snack, we decided to buy frozen brussels sprouts.  The urge came after spending—oh, I don’t know—a good ten minutes in the frozen isle at the local grocery store.  “What are you in the mood for?  Chocolate?  Ice cream?  Something salty?”

I honestly can’t remember who first entertained the idea, but somehow we ended up leaving the store with two growling stomachs and a big bag of frozen brussels sprouts.  Life, you know, doesn’t always make sense.

It makes me cry to this day to think about all the things that went wrong that night.  First, the obvious.  Who buys frozen brussel sprouts?   Better yet, who buys frozen brussels sprouts for a girls night snack?

But the real crying shame was what we did to those poor, innocent sprouts.  We boiled them.  They never stood a chance.

Thankfully, the $1.25 bag of frozen brussels sprout was redeemed tonight.  Apparently, roasting isn’t just for fresh things.  Which makes it very nice for keeping a few extra veggies on hand, while still keeping the grocery bills in a normal range. 

I served the brussels sprouts with one of my current favorite sweet potato recipes. 

Unfortunetly, I didn’t change a thing  from this Moosewood Restaurant’s Cooking for Health recipe, which means I can’t share all the details.

But stay tuned.  This recipe opens up a world of delicious possibilities

Roasted Frozen Brussels Sprouts

I think it’s a shame that I don’t eat more frozen veggies than I do.  Especially the unsalted ones that have remained untouched by creamy sauces or fake yellow cheese products.  Frozen products can be even healthier than their fresh cousins in the produce isle!

They’re cheap.  They’re affordable.  And when they’re cooked just right, they can taste quite delicious.  The crispy texture of brussels sprouts is saved in this easy-do recipe.  At less than half the recipe, you can enjoy brussels sprouts any time.  Enjoy!

  • 1 bag of frozen brussels sprouts
  • salt and pepper to taste
  1. Dethaw sprouts in fridge overnight.
  2. Heat oven to 425.  Spray cooking sheet with cooking spray.  Cut sprouts in half and place cut side down on cooking sheet.  Sprinkle with salt and pepper.
  3. Bake for 20-25 minutes, flipping once halfway through.  ENJOY! 😀

Question: Do you eat mostly fresh vegetables and fruit or do you gravitate towards the frozen varieties?


18 thoughts on “a chilling discussion

  1. my mom always buys the frozen brussels sprouts, spinach, broccoli, etc. Don’t get me wrong – I definitely don’t hate on frozen veggies because I pretty much adore frozen green peas and snap peas. But I definitely think there’s some veggies that just shouldn’t be frozen….or at least not frozen and then thrown in the microwave and then served 😛 I should probably give fresh brussels sprouts a chance, since I just deemed myself not a fan after trying the frozen variation!
    What sweet potato recipe is that, one of the stuffed ones? It looks lovely, and I do have the book – I’d love to make it!

  2. I like to roast them with red cabbage and cauliflower – tossed first in some honey and balsamic vinegar (with or without walnuts). Thanks for reminding me, I’ll have to post the recipe some time!

  3. I tend to buy frozen veggies more in the winter time. I’ll used the mixed veggies for recipes that call for chopped veggies… and Nate and I tend to eat a lot of frozen peas. 🙂

  4. LOL, brussels sprouts are probably the last thing I would think about buying for a girls night in!

    Roasted brussels sprouts with brown butter is one of my favourite dishes. My family used to make them boiled and I was a Brussels sprout hater until I learned to roast them.

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