How To Freeze Brussels Sprouts
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Learn how to freeze Brussels sprouts for long-term storage using everyday kitchen supplies and simple steps.
Blanching raw Brussels sprouts properly prepares them for freezing, a great way to capture fresh sprouts at the height of their growing season to be enjoyed for many months.
What Are Brussels Sprouts?
Brussels sprouts are a cruciferous vegetable and resemble small cabbages. This nutrient-rich vegetable is easy and economical for the home gardener to grow, making it an easy addition to the garden.
If you’ve never grown them yourself, you may be surprised to find that they grow on a tall stalk. Given the opportunity, buy them still on the stalk because they will be fresher and have more flavor. However, fresh sprouts sold in a grocery store are often removed from the stalk for ease of packaging. Look for blemish-free, compact heads for best quality.
When freshly picked, Brussels sprouts have a nutty, earthy, and slightly bitter taste. The longer they sit, the stronger the bitter flavor becomes. Small sprouts will be sweeter than large sprouts, which will have a more pronounced bitterness.
Many people make the mistake of overcooking Brussels sprouts until they’re a dark, muddy green color, leaving the sprouts mushy with an unpleasant sulfur smell. I like to steam or cook them in water until just tender for the best flavor and texture. My other favorite way is to roast them in a hot oven, giving the edges a slight char and caramelized flavor.
Equipment To Freeze Brussels Sprouts
- Large saucepan
- Sharp knife
- Cutting board
- Baking sheet
- Slotted spoon
- Strainer
- Parchment paper
- Plastic freezer bags
Step-By-Step Instructions for Freezing Brussels Sprouts
Prep
Choose tight, compact heads. Trim and discard the root ends and remove any damaged outer leaves.
Wash under cold, running water.
Fill a large bowl of ice and cold water; set aside.
Bring a large stockpot of water to boil over medium-high heat.
Cook
The exact cooking time depends on the size of the sprouts, so sort the sprouts accordingly.
Drop the fresh brussels sprouts into boiling water and cook until the sprouts turn a bright green color. Cooking time is roughly 2 minutes for small sprouts, 3 minutes for medium sprouts, and 4 minutes for large sprouts.
When the cooking time is done, the sprouts should be bright green. Use a slotted spoon to lift the sprouts into the ice bath and dunk until completely submerged to stop the cooking process. Let them cool completely.
Once the sprouts are cool, pat dry with a towel to remove excess water.
Freeze
Transfer the blanched sprouts in a single layer to a parchment-lined rimmed baking sheet. Place the baking sheet in the coldest part of the freezer for 1 hour to freeze Brussels sprouts quickly. Flash freeze Brussels sprouts to reduce the chance of ice crystals from forming.
Remove the frozen Brussel sprouts from the baking tray and place them into an airtight container, removing as much additional air as possible. I like to pack 2 to 3 cups in a resealable plastic freezer bag. I find this is the perfect serving size for our family dinners.
Label the bag with the name and date and freeze up to 12 months.
Why Can’t You Freeze Raw Vegetables?
All fruits and vegetables contain natural enzymes that cause them to naturally deteriorate over time. The freezing process slows this process down but doesn’t stop it completely. The quality of fresh produce, particularly vegetables, continues to degrade, even in their frozen state.
The blanching process neutralizes the natural enzymes, resulting in Brussels sprouts with the best texture and flavor.
How to Reheat Frozen Brussels Sprouts
To cook frozen sprouts, place them in a pan with water and bring to a boil. Lower the heat, cover, and simmer for 10 minutes or until tender. Be sure to not overcook the sprouts, or they’ll give off an unpleasant sulfur scent.
How To Freeze Brussels Sprouts
Equipment
- sharp knife
- Cutting Board
- slotted spoon
- strainer
- large saucepan
- parchment paper
- freezer safe containers or plastic freezer bags
Ingredients
- Brussels sprouts
Instructions
Prep
- Choose tight, compact heads. Trim and discard the root ends and remove any damaged outer leaves.
- Wash under cold, running water.
- Fill a large bowl of ice and cold water; set aside.
- Bring a large stockpot of water to boil over medium-high heat.
Cook
- The exact cooking time depends on the size of the sprouts, so sort the sprouts accordingly.
- Drop the fresh brussels sprouts into boiling water and cook until the sprouts turn a bright green color. Cooking time is roughly 2 minutes for small sprouts, 3 minutes for medium sprouts, and 4 minutes for large sprouts.
- When the cooking time is done, the sprouts should be bright green, but not brown. Use a slotted spoon to lift the sprouts into the ice bath and dunk until completely submerged to stop the cooking process. Let them cool completely.
- Once the sprouts are cool, pat dry with a towel to remove excess water.
Freeze
- Transfer the blanched sprouts in a single layer to a parchment-lined rimmed baking sheet. Place the baking sheet in the coldest part of the freezer for 1 hour so that the sprouts freeze quickly. Flash freezing reduces the chance of ice crystals from forming.
- Remove the frozen sprouts from the baking tray and place them into an airtight container, removing as much additional air as possible. I like to pack 2 to 3 cups in a resealable plastic freezer bag. I find this is the perfect serving size for our family dinners.
- Label the bag with the name and date and freeze up to 12 months.
