Grocery Spotlight: Frozen Brussel Sprouts

We’ve all been there…You buy a beautiful piece of produce and then life gets in the way and before you know it, it’s looking sad and wilted in your refrigerator. Cue frozen vegetables; your foolproof way to have fresh and delicious produce at your fingertips year-round.

Frozen fruits and vegetables are flash-frozen at the peak of their ripeness, so equally nutritious and delicious to their fresh counterparts. Brussel sprouts, a traditional winter stock vegetable, are best around December to March. However, thanks to Trader Joe’s frozen brussel sprouts, they can be found any month of the year! These cruciferous wonders boast a healthy serving of vitamin C ; 48 mg per ½ cup (the recommended dietary allowance for nonsmoking adults is 60 milligrams per day).

To cook your sprouts, lightly coat in a small amount of olive oil, coconut oil or cooking spray of your choice with salt and pepper. Place them on a baking sheet and bake at 400 degrees for 40-45 minutes. Brussel sprouts should be lightly brown, and crispy on the edges. You can then toss in balsamic vinegar, or add fresh lemon juice with a light sprinkle of Parmesan cheese. Happy cooking!

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1 comment

  1. Andrea E says:

    If you want it done faster, you can blanch them (put them in already boiling water) for a minute or so and then put them in the oven. Then the cook time only takes 20 – 25 minutes in the oven. Cut the time in half!

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