Served alone or in a salad or casserole, Brussels sprouts are a healthy option. to add to your meal. Brussels sprouts contain protein, potassium, vitamins A and C, and folate. Freezing Brussels sprouts is a great option to keep them fresh with no thawing required before cooking. However, before freezing, Brussels sprouts need to be blanched. Blanching is simply boiling vegetables for a short time. The process works to minimize the loss of nutrients, flavor and texture that can stem from freezing.
Things You'll Need
- Blanching pot
- Large bowl
- Freezer bags or containers
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Wash Brussels sprouts using cold water.
Trim and remove outer leaves.
Boil water in a large blanching pot. Use a large pot and a wire basket that fits in the pot if you don't have a blanching pot.
Place Brussels sprouts in the blanching basket. Blanching time will vary based on the size of the sprouts. Boil small heads for three minutes, medium heads for four minutes and large heads for five minutes.
Remove Brussels sprouts from the blanching pot and place in a bowl of ice water for a time equal to the blanching time.
Drain the Brussels sprouts.
Fill freezer bags or containers with the Brussels sprouts. Seal tightly.
Label the freezer bags or containers "Brussels sprouts" and date.
Place in a freezer set for 0 degrees F or below. The sprouts will keep up to 12 months.