— Randi Kraus

I mean, you can, you can roast anything, okay. Whether it's frozen or from your garden or, or something else. Um, the challenge with, uh, previously frozen items is that they're gonna be a little bit soggier and softer, uh, in their texture, um, because that's the result of the freeze thaw process. So in other words, freezing causes water to expand, which ruptures cell membranes. And when you thaw that product, it loses its structure, and that's why things get sort of mushy and softer and release water. Um, in order to, um, roast frozen Brussels sprouts, um, you know, you'd want to defrost it thoroughly and then pat it dry, and then, uh, get some good heat in your oven. And I'd go for 400 degrees plus, and then I would put the, uh, sheet pan with brussel sprouts, um, if they're cut, cut side down for maximum surface area contact, and then drift, drop it directly on the floor of the oven. Don't even use the rack. Um, that's gonna give you the most intense heat and the best opportunity to impart some color, um, on that surface. Okay? And, uh, keep an eye on it. Um, the, that's a very hot, hot place, uh, in the oven. And then also the Brussels sprouts won't need a lot of time because they're gonna be, um, you know, softened up already through that freeze thaw cycle. Okay. Give that a try and see how you like it.