Freezing Brussels sprouts is quite straightforward. We include step by step instructions as follows for freezing them.
The best way to freeze Brussels sprouts is by preparing them and blanching them before placing them in the freezer. Here are the steps.
If you were able to obtain Brussels sprouts that are still on the stalk, the first step toward freezing them is to remove them from the stalk. Carefully use a sharp knife to cut them from the stalk but being careful to not cut up into the ball of your sprout.
Step 2. Washing and draining
Place your sprouts in a colander and wash them under cool water, rolling them around with your fingers to remove any dust or debris. Remove any bad outer leaves.
Step 3. Blanching
The next step is to fill a soup pot or the desired pan with water and bring it to a boil. Add the sprouts and boil the Brussels sprouts for about 3 minutes, until they’re bright green in color.
Step 4. Ice bath
After the sprouts have boiled, you’ll want to dump them in a pan of prepared ice water. Plunge in ice water for about 30 seconds. This is just long enough to stop them from cooking any further.
Step 5. Dry
Spread the Brussels sprouts on a clean surface covered with a clean towel. Allow them to sit for a few minutes until most of the water has dried off. Pat them with another clean towel to speed up the process.
Step 6. Flash freeze
The best way to freeze them so they don’t stick together in one big blob is to flash freeze them. This means that you’ll want to spread them out in a single layer on a cookie sheet and place them in the freezer for about an hour until they start to freeze.
Step 7. Storing
Once the sprouts have started to freeze, remove them from the cookie sheet and place them inside a zipped freezer bag that’s labeled with the contents and today’s date. Store the Brussels Sprouts in the freezer for up to 12 months.
Can You Freeze Brussels Sprouts Without Blanching?
Yes, you can freeze Brussels sprouts without blanching them first, but we don’t recommend it. When they’re frozen without blanching them first, they come out mushy instead of nice and firm like they are when they’re fresh.
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