Lauren Salkeld
Lauren Salkeld
Lauren Salkeld is a New York City-based writer and editor. After studying pastry at the French Culinary Institute, she spent a decade working for food magazines and websites, including Bon Appétit and Epicurious. She now uses her culinary and editorial background to help chefs and food personalities share their recipes and stories, by writing and editing cookbooks. Lauren has worked on numerous high-profile cookbooks, including Maman: The Cookbook, The Cook’s Atelier, Cherry Bombe: The Cookbook, and the James Beard Award–winning Eat in My Kitchen. She’s also the Director of Outreach for The Julia Child Foundation for Gastronomy and the Culinary Arts and co-producer of the Inside Julia’s Kitchen podcast on Heritage Radio Network.
published Sep 21, 2022
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Follow these steps for freezing Brussel sprouts, so you can enjoy them whenever you want — and none go to waste!
Serves4 to 6Makesabout 1 1/2 pintsJump to Recipe
Jump to Recipe
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Whether you grow them in your own garden or just bought way too many at the market, you’ve probably wondered if Brussels sprouts can be frozen. Like most vegetables, these members of the cabbage family can be frozen and it’s a great way to preserve their flavor and nutrition, as well as allow you to enjoy their sweet, nutty taste anytime you want.
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Plus, you’ll be getting some of the prep required to cook Brussels out of the way before you freeze them, which means you’ll need to spend less time prepping them when it comes time to cook them. Read on for our step-by-step guide to the best — and easiest — way to freeze Brussels sprouts, plus a few of our favorite ways to use them.
How to Freeze 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. Here’s a breakdown of how to prep, blanch, and freeze Brussels sprouts.
Tip: Seek out firm, compact Brussels sprouts and, if possible, look for ones that are all about the same size, so they can be blanched in one batch.
1. Prep the Brussels sprouts for freezing.
If your Brussels sprouts are still attached to the stalk, cut them off. Trim and discard the root ends and remove any wilted or yellow outer leaves. If you suspect insects might be hiding under the inner leaves, soak Brussels sprouts in a salt or vinegar solution (1 to 3 tablespoons of vinegar or salt per gallon of water) for about 30 minutes then rinse thoroughly. Otherwise, simply wash sprouts under cold running water.
2. Sort and blanch the Brussels sprouts.
Group Brussels sprouts by size, which will affect blanching time. Bring a large pot of water to a boil and fill a large bowl with ice water. Blanch small sprouts for 3 minutes, medium for 4 minutes, and large for 5 minutes. Plunge the blanched sprouts in the ice water to stop the cooking process, then move them to a clean kitchen towel and pat dry — you want them as dry as possible before freezing.
3. Freeze on a baking sheet.
Spread the cooled and dried Brussels sprouts on a baking sheet and freeze for about an hour.
4. Transfer to resealable plastic freezer bags.
Once the Brussels sprouts have firmed up in the freezer, transfer them to one or more resealable plastic freezer bags, label and date the bags, and freeze for up to a year. (For a more eco-friendly option you can either reuse the freezer bags or try a freezer-safe reusable bag.)
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Tip: If you don’t have space in your freezer for a baking sheet, place the Brussels sprouts directly into resealable plastic freezer bags and lay the bags flat in the freezer until fully frozen. Avoid overpacking the bags and try to keep the sprouts in a single layer.
How to Use Frozen Brussels Sprouts in Recipes
Frozen Brussels sprouts will thaw quickly at room temperature, so you don’t need to plan far in advance to use them. After a few minutes they’ll be ready to roast, sauté, grill, or braise, and more. Because they’ve already been blanched, frozen Brussels sprouts won’t work as well in raw salads or slaws, where their crunch is essential, but that softness will be ideal for slow cooker recipes, as well as soups and stews. Try them in these recipes.
- Slow-Cooker Cheesy Garlic Brussels Sprouts
- Roasted Brussels Sprouts with Parmesan and Lemon
- Lemony Brussels Sprouts Pasta
- Grilled Brussels Sprouts
- Creamy Braised Brussels Sprouts
How to Freeze Brussels Sprouts
Follow these steps for freezing Brussel sprouts, so you can enjoy them whenever you want — and none go to waste!
Makes about 1 1/2 pints
Serves 4 to 6
Nutritional Info
Ingredients
- 1 pound
Fresh Brussels sprouts
Equipment
Large pot
Large bowl
Baking sheet
Resealable plastic freezer bags
Marker and freezer tape for labeling
Instructions
Prep: Cut Brussels sprouts off the stalk if needed. Trim and discard the root ends and remove any wilted or yellow outer leaves.
Wash: If bugs are a concern, soak the Brussels sprouts in a salt or vinegar solution (1 to 3 tablespoons of vinegar or salt per gallon of water) for about 30 minutes, then rinse thoroughly. Otherwise, simply wash sprouts under cold running water.
Sort and blanch: Sort Brussels sprouts into small, medium, and large. Bring a large pot of water to a boil and fill a large bowl with ice water. Blanch small Brussels sprouts for 3 minutes, medium for 4 minutes, and large for 5 minutes. Plunge the blanched sprouts in the ice water to stop the cooking process then move them to a clean towel and pat dry.
Freeze on a baking sheet: Spread the cooled and dried Brussels sprouts on a baking sheet and freeze for about 1 hour.
Transfer to resealable plastic freezer bags: Transfer the Brussels sprouts to resealable plastic freezer bags, label and date the bags, and freeze for up to one year.
Recipe Notes
Frozen Brussels sprouts thaw quickly at room temperature so in a few minutes they'll be ready to use in recipes.
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