Frozen Brussels Sprouts | Flash-Frozen & Ready to Cook

₱ 264 /kg

Forget everything you remember about mushy, overcooked greens. Our premium Brussels Sprouts are flash-frozen at the peak of harvest to lock in their natural sweetness and that essential "snap." Whether you are prepping a holiday feast or a quick weeknight keto bowl, these sprouts are a gourmet canvas ready for the heat.

The secret to a great sprout is the caramelization. Because our sprouts are frozen whole and unblemished, they stand up beautifully to high-heat roasting. When the outer leaves catch the flame, they turn nutty and crisp, while the heart remains tender and sweet—never bitter.

Chef’s Guide: How to Achieve the Perfect Char

The biggest mistake with frozen sprouts is boiling them. To get that restaurant-quality finish, you want dry, high heat to trigger the Maillard reaction.

The Roast (Best Result): Toss frozen sprouts in olive oil, salt, and pepper. Place them on a preheated baking tray at 220°C (425°F). Roast for 20-25 minutes, shaking the pan halfway through until the edges are dark and crispy.
The Pan-Sear: Halve them while frozen and place cut-side down in a hot skillet with a little butter or bacon fat. Sear until deeply browned before tossing.
The Air Fryer: 190°C for 12-15 minutes for a lightning-fast, crunchy snack.

Frequently Asked Questions

Are Brussels sprouts cabbage or lettuce?

Brussels sprouts are members of the cabbage family (Brassica oleracea). While they resemble miniature lettuces, they are botanically closer to broccoli and kale and are much denser in nutrients.

What is the healthiest way to eat Brussels sprouts?

The healthiest way to consume Brussels sprouts is through steaming or roasting, which preserves their high Vitamin C and K content without leaching nutrients into boiling water.

How do you cook frozen Brussels sprouts so they aren't soggy?

The most effective method is high-heat roasting at 220°C directly from frozen. This triggers caramelization on the outer leaves while keeping the center tender.

How to Cook Frozen Brussels Sprouts

Here are some recipe ideas to get you started:

Roasted Brussels Sprouts with Parmesan and Garlic: Toss frozen Brussels sprouts with olive oil, Parmesan cheese, and garlic powder. Roast until tender and crispy.
Creamy Brussels Sprouts Mash: Steam or roast, then mash with butter, milk, and your favorite seasonings for a creamy side dish.
Brussels Sprouts Gratin: Layer cooked Brussels sprouts with creamy sauce and cheese, then bake until golden and bubbly.
Crispy roasted side dish: Toss with olive oil, salt, & pepper, roast until the edges caramelize.
Hearty soups & stews: Add directly to simmering broths for added depth and nutrition.
Cheesy gratin or stir-fry: Combine with cheese, garlic, or mixed veggies for hearty meals.

Basic Cooking Methods:

Steamer: Place sprouts in a steamer basket over simmering water, cover, and cook for 12 minutes.
Casserole: Add sprouts to simmering water and cook for 6 minutes.
Pressure Cooker: Cook for 8 minutes after the cooker begins whistling.
Microwave (300g): Place in a microwave-safe dish with water, cover, and cook for 9 minutes.

The Perfect Roast Technique

Do not thaw. Toss frozen sprouts directly in oil and high-heat seasonings.
Spread on a tray—give them space! Crowding the pan causes steaming instead of roasting.
Roast at 220°C until the outer leaves look "burnt"—that's where the flavor is!

Frozen Brussels sprouts

Average Nutritional Values (serving size 100g)	Per 100 g
Calories	41	*
Total Fat	0.4 g	1%
Saturated Fat	0.1 g	0%
Total Carbohydrates	7.9 g	3%
Dietary Fiber	3.8 g	14%
Sugars	2 g
Protein	3.8 g
Sodium	10 mg	0%
Vitamin D	0%
Calcium	2%
Iron	5%
Potassium	8%

*Percent values are based on a 2000-calorie diet.

Europe

Storage & Shelf Life

Store Brussels sprouts in the freezer at –18 °C (0 °F) or below until the "best before" date indicated on the packaging.
Do not refreeze thawed product. If thawed, cook immediately to preserve quality and safety.
For best texture and flavor, consume within 8–12 months of freezing. Prolonged storage may slightly reduce crispness but retains nutritional value.