A while back we decided to try some random Brussels sprouts recipe because we thought we needed more variety when it came to green vegetables. We loved the recipe but ended up throwing away at least 1/4 of what we could due to peeling the outer leaves and the small caterpillars we found in them (ew). So by the time it was all said and done we had decided that frankly it wasn’t worth the amount of effort required. A few days ago I was looking through the frozen veggies and came across a bag of Brussels sprouts. When I stopped and thought about it these have to be pre-peeled from the outer layers and I’m sure the quality on them is much better so they likely lacked the caterpillars. I decided I was going to re-attempt Brussels sprouts and find out if the frozen ones could make it worth it.


  • 12 oz package frozen Brussels sprouts
  • Ranch seasoning (1 1oz packet or 2-3 Tbsp)
  • 1 Tbsp Olive Oil


  1. Allow Brussels sprouts to thaw on counter until soft but still cool (roughly an hour)
  2. Pre-heat oven to 425 degrees
  3. Cut each Brussels sprout in half through the stem
  4. Mix Brussels sprouts, Ranch seasoning, and olive oil in a bowl until all are well coated
  5. Lay in a single layer on baking sheet (I suggest using tin foil or a silicone mat to make sure they come off easily)
  6. Bake 10 minutes
  7. Flip, bake another 10 minutes
  8. The Brussels sprouts should be slightly brown around the edges and soft enough to cut easily with a fork

Written by Krista

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