Brussels sprouts are SUCH a different product when frozen, I wouldn't waste the time and >
I eat brussels sprouts whenever I can get them fresh because they're one of my all-time favorite veggies. I especially like them roasted with a little bacon or ham. (I know you're watching the fat so I'll bet you could accomplish a similar taste-profile with smoked turkey)
As a kid, Mom only made frozen sprouts. As an adult, after I had my first taste of the fresh, I was irrevocably converted.
Here's a recipe I like using lemon and bacon:
Roasted Brussels Sprouts with Lemon and Bacon
1½ lbs SMALL BRUSSELS SPROUTS (each about 1” diameter) trimmed halved through the root end
1 ¼ cups diced BACON (about 6 ounces)
1 LEMON, halved lengthwise, thinly slice crosswise
Preheat oven to 400° F. Cook brussels sprouts in medium saucepan of boiling salted water until crisp tender, about 5 minutes. Drain. Spread brussels sprouts on rimmed baking sheet in single layer. Sprinkle with bacon, lemon slices, salt and pepper; stir. Roast brussels sprouts until tender and beginning to brown, stirring every 10 minutes, about 30 minutes. Transfer to bowl and serve. Serves 4.
