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 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.

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.

Can you freeze raw Brussels sprouts without blanching? You can you freeze uncooked Brussels sprouts, but you'll need to be aware that they may be a little softer than if you blanched them (so keep an eye on the cooking time). Plus, they won't keep in the freezer for as long.

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.

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.

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!

When storing Brussels sprouts whole, place them loose in a bowl and cover with a food-safe plastic wrap, like Glad^® Press'n Seal^® or Glad^® ClingWrap. Poke a few holes in the wrap and place your bowl in the fridge. Doing this should mean your Brussels sprouts will last in the fridge for about five days.

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.

Arrange blanched Brussels sprouts in single layers on drying trays. Dry at 140 degrees F (60°C) in an oven or dehydrator. If necessary, turn large pieces over every 3 to 4 hours during the drying period. Vegetables can scorch easily toward the end of drying, so monitor more closely as drying nears completion.

Just like fresh Brussels sprouts, frozen Brussels sprouts are healthy. They're rich in antioxidants, fiber, Vitamin-K, and Vitamin-C. Olive Oil. Don't skimp!

How to defrost frozen Brussels sprouts? ›

If using frozen ones, just allow them to defrost at room temperature for a few minutes before cutting. The size of the Brussel sprouts will affect cooking time.

What's more, frosty weather converts bitter starches into sugars, leading to sweeter tasting sprouts (hence the logic behind grandparents remarking they “won't eat sprouts until the first frost”).

Yes, you can eat the stalk. Slice off the Brussels sprouts when they're fork tender, and return the stem to the oven. Let it roast for another 15 minutes. Test for tenderness, and then split the stalk with a sharp knife.

Quick-freeze Brussels sprouts individually on a cookie sheet. For fastest freezing, place the sheet close to where cold air enters your freezer. After sprouts are frozen, tuck them into freezer bags in bulk. Remove as much air as possible from bags before sealing.

If you need to cook the Brussels sprouts in advance you need to blanch them by boiling them until only just tender, then draining them and immediatley submerging them in a very large bowl (or sink) of ice water and leaving until cool.

You should store brussels sprouts on the stalk like cut flowers. Trim off the end and put it in a small vase or mason jar (something that will not tip) and store them in the fridge. Those stalks will last the longest. Oh, you might have to cover the stalk with a bag depending on your fridge.

Blanching the Brussels sprouts will not only retain all those nutritional properties, but they will taste better once thawed as well. Frozen this way, Brussels sprouts should last for approximately 12 to 14 months.

Brining is the process of soaking food in a saltwater solution to enhance its flavor and texture. Brining brussel sprouts helps to infuse them with flavor and ensure they stay tender when cooked.

Except for onions and peppers, which you can freeze raw, you should blanch or fully cook vegetables before freezing. Blanching vegetables, or dunking them into boiling water, stops the enzymes that cause discoloration and turn frozen produce mushy.