Our step-by-step guide on freezing Brussels sprouts (2024)

FAQs

Our step-by-step guide on freezing Brussels sprouts? ›

The best way to freeze Brussels sprouts (or any green veg) is to blanch them first. This will help them come out of the freezer close to fresh as possible, and you can defrost them without the sprouts turning to mush. They will also keep in the freezer for a significantly longer time (see below).

The best way to freeze Brussels sprouts (or any green veg) is to blanch them first. This will help them come out of the freezer close to fresh as possible, and you can defrost them without the sprouts turning to mush. They will also keep in the freezer for a significantly longer time (see below).

Once dry, place your portioned-out sprouts into a food-safe plastic freezer bag, like Glad^® Flex'n Seal Freezer Gallon Bags and remove as much air as possible before sealing. This will help your Brussels sprouts last in the freezer for up to twelve months (yes, a whole year of Brussels sprouts satisfaction!).

For the best frozen sprouts, remember these tips: Avoid shredding. "It is best to not shred your Brussels sprouts when freezing unless you plan to use them within a few weeks, as small pieces might result in freezer burn," Roszkowski says. Blanch conservatively.

While I've found success with steaming other frozen vegetables, I do not recommend it for Brussels sprouts. There's a higher chance of overcooking them, resulting in bitter flavors and unpleasant odors. There is no need to thaw the Brussels sprouts. Just add straight from the freezer!

The best way to freeze Brussels sprouts is to quickly blanch them, before freezing individually and then packing in freezer bags for longer-term storage. This process requires a few steps, but it helps preserve all the sweetness in those little cabbages and keeps them from turning mushy.

For best results, soak your Brussels sprouts in salt water. Not only does salt act to tenderize the dense sprouts, but it will also help to season them all the way through. It won't take a lot -- just add 1 tablespoon of salt per 1 quart of water and toss in trimmed and halved Brussels sprouts.

If freezing, be sure to blanch the Brussels sprouts first. Rotten Brussels sprouts will have brown or yellow spots or be soft to the touch.

A splash of lemon juice, or even apple cider vinegar, works wonders on bitter sprouts. Another key ingredient is fat, which helps Brussels sprouts to crisp up. This is why it's so popular to render bacon fat and cook Brussels sprouts in it, then add the bacon bits back in at the end.

Should you blanch brussel sprouts before baking them? ›

Like all cabbages, Brussels are unavoidably fibrous and dense. You must overcome this by either cooking them in salty water until fork tender (blanching), or by roasting at a high (over 425F) temperature for upwards of 20 minutes. To guarantee great texture, do both!

Like most vegetables, Brussels sprouts freeze beautifully so you can enjoy them throughout the year. The little cabbage-like sprouts grow on the stalk. You might even find them sold on the stalk in the fall, winter, or early spring. If they are on the stalk, they will be fresher, more flavorful, and moister.

Use an airtight container and the refrigerator for prep.

If you do trim, cut, or shred Brussels sprouts ahead of time, do so no more than one to two days in advance, and store them in an airtight container in the refrigerator. It kept them fresh for more than two weeks!

Quick facts. Fresh vegetables should be blanched before freezing, drying or dehydrating. Blanch vegetables by adding them to boiling water or by exposing them to steam for a very short period of time, and then cooling quickly. Blanching is an important step in preserving vegetables for both food safety and quality.