How To Freeze Brussels Sprouts

Leisha Lockrem

Learn how to freeze Brussels sprouts for long-term storage using everyday kitchen supplies and simple steps.

5 from 1 vote

Prep Time 15

Cook Time 5

Freeze Time 1

Total Time 1 20

Course Side Dish

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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.

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.

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.

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