Brussel sprouts on the stove is the best side dish made at home to serve with dinner. Creamy in a cast iron skillet, you can cook from fresh or this is how to cook frozen brussel sprouts.
Cast iron brussels sprouts either frozen or fresh come out tender and delicious every time. An easy vegetable side dish that pairs well with any protein you love. With a creamy sauce you will get the ultimate side for dinner time. (affiliate links present)
Brussel Sprouts on Stove Recipe
Do you love dutch oven recipes, or use your Grandmother’s skillet like this one for just about everything? Well you’ve got to try these. It’s one of the best brussel sprout recipes on our site.
I have to admit I didn’t learn to like these until I was in my mid thirties. You do need to amp them up but when you do they are totally delicious. Bacon is a must if you ask me but I suppose you could leave that out (but why???). This one goes a step further with a creamy sauce too…..
Ingredients
- Frozen brussels were used, and easy to use year round, if fresh choose smaller sizes
- Vegetable broth is the liquid I prefer to get them tender
- Butter or dairy free alternative works too
- Onions diced are a nice flavor and texture add in
- Milk and flour is used to thicken it up a bit
- Thyme is a nice flavor profile
- Garlic powder or onion powder works
- Kosher salt and black pepper are basic seasonings
Using this type of a pan is the best. Better yet it should be old and well seasoned, that way you will get the best flavor to the dish. If you cook some bacon in it first and leave the grease in there it takes it from good to out of this world amazing. Served with flank steak cast iron for a complete meal and wow.
Just like with our Brussel Sprouts and Sweet Potatoes you want to trim brussel sprouts by cutting off the ends if they are fresh. If frozen just remove from the bag. Add butter and diced onions to cast iron skillet over medium high heat until onions are translucent and tender.
How to Cook Frozen Brussel Sprouts on the Stove
- Add your liquid of choice and veggies to essentially Boil Brussel Sprouts steadily.
- Reduce heat to medium, cover pan and cook until brussels are tender. Remove from heat. Season with salt and pepper now.
- if you do not want a sauce, but do want them crispy, then follow our Deep Fried Brussel Sprouts steps.
- Whisk together rest of your creamy ingredient until smooth. Pour over the top and fold together so they are nicely coated with precooked bacon.
- Then I like to bake in the oven for the remainder of the time but you could continue to saute until it thickens.
How long does it take to cook frozen brussel sprouts on the stove?
This will vary quite a bit depending on their size. Normally when bought frozen they are smaller so honestly the cook time shouldn’t really vary very much. If larger, or in general when testing, wait until they are fork tender before pouring in the creamy sauuce.
With Bake Brussel Sprouts at 450 they will take 12 minutes or so until top is lightly golden brown and veggies are as tender as you’d like them to be. If you want to skip the stovetop all together, followed with a drizzle of balsamic vinegar.
These were made on an electric stove but there are many other options. That is what makes cast iron so great. You can use it over a campfire, on the barbecue or smoker, as well as right at home. We have even cooked frozen brussel sprouts air fryer style!
You can enjoy your roasted delicious brussels sprouts with some crushed pine nuts on top or just out of the pan fried and maybe sprinkled with some parmesan cheese. Perfect if you have two of these pans to make cast iron skillet chicken breast next to it.
Remember when you are done you should always clean cast iron pans properly, and moisturize with a bit of olive oil when storing in your cupboard for later. What you will need to get this one going is: OH and I forgot about the pig……yes, you can use real bacon bits if you don’t want to cook it yourself!!!
How to Cook Brussel Sprouts on Stove
Equipment
- 1 cutting board
Ingredients
- 2 tbsp butter
- 1/2 onion, diced
- 1 lb brussel sprouts, frozen were used, small/medium sizes
- 1/2 c vegetable broth, or water
- 1 c milk
- 2 tbsp flour
- 1/4 tsp thyme
- 1/4 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp pepper
- 4 slices bacon, diced and cooked
Instructions
- Add butter and onions to cast iron skillet over medium/high heat until onions are tender.
- Add small frozen brussel sprouts and broth or water and continue on same heat until contents begin to boil. Reduce heat to medium, cover and cook for 10-12 minutes until brussels are tender. Remove from heat.
- In a bowl whisk together milk, flour, thyme, salt and pepper until smooth. Pour over sprouts, fold together so they are nicely coated and top with precooked bacon.
- Ideally to thicken sauce with veggies I like to then bake in oven at 400 F for 15 minutes but you could leave on the stove during this time, until as thick as you'd like.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can you save cooked brussel sprouts?
Leftovers reheat quite nicely actually. I would eat them within 2 says of refrigerating in a closed container for the best overall texture. When ready microwave in 30 second intervals stirring in between times until they’re as warm as you’d like.
Are frozen brussel sprouts healthy?
Yep! They are typically flash frozen from fresh and therefore maintain all the same nutrients. The only way you’d lose those vitamins is if you boiled them for a while which is not the best way to cook them. You can often times find them bagged and ready to use year round which makes it convenient.
You want to avoid boiling them in water, that is what seeps what you want to eat out of them. If you steam them as in Instant Pot brussel sprouts does you’re good. OR simmer them in a pan on your stove with just a bit of liquid and it’s better than submerging in water.
That is not necessary. You do want to rinse it and if there are any discolored leaves on the outside remove those and cut the stems off. Soaking can add to the moisture but there is such a subtle difference I wouldn’t bother.
