How To Store Brussels Sprouts In The Freezer And Avoid A Soggy Thaw

Like other edible greens, the shelf life of Brussels sprouts is something to consider as they come home with you. If you buy just enough to use within a couple of weeks, you shouldn't have to worry if you store them correctly in the fridge. But for the times you need to max out their longevity, the freezer is your best option.

One way to store Brussels sprouts in the freezer is to lay them out on a sheet pan and freeze them for a couple of hours before transferring them to a freezer bag. However, using this quick method to store Brussels sprouts can cause them to lose their crisp texture and become soggy after thawing. A better way to store Brussels sprouts in the freezer is to blanch them first. By putting them through a blanching process before freezing, your veggies will retain a crisp texture when they thaw.

Blanching is a prep method that can extend the storage life of vegetables, or simply enhance the flavor before adding them to a dish. To blanch Brussels sprouts for freezing, you first want to get a pot of water boiling. While the water comes to a boil, fill a separate bowl with ice water. Once a boil is achieved, carefully place the Brussels in and let them boil for 3 to 5 minutes, depending on their size. Remove the sprouts after they are blanched and dunk them in the ice bath to stop the cooking process. 

When the sprouts are completely cool, put them on some kitchen towels and pat them completely dry. Then, use the same method of lining them out on a sheet pan and putting them in the freezer for about an hour. They should then be ready to be transferred to a freezer-safe storage bag, where they will maintain their quality for 12 to 14 months.

Something to keep in mind when preparing to blanch your Brussels sprouts for storage is you want to separate the Brussels sprouts by size. When blanching, you want everything in the boiling water to cook evenly together, and lumping larger sprouts in with smaller ones will leave you with undercooked or overcooked Brussels sprouts. The size is something to consider when shopping for them as well. Smaller Brussels sprouts are usually sweeter and more tender than larger ones.

When you feel inspired to use your freezer-stored Brussels sprouts, you have a couple of choices regarding how to use them. If you want to thaw them out for a slaw or shred them onto a dish as a topping, you'll want to pull them out of the freezer for an overnight thaw. It takes about 6-8 hours for frozen sprouts to completely unfreeze, so pulling them out the minute you're inspired won't be an option if you want them thawed.

However, if you plan to roast them, they can be placed on a baking sheet with some olive oil and seasonings and put directly into the oven from the freezer. Cooking stored Brussels sprouts straight from the freezer won't affect the flavor of the sprouts compared to letting them thaw. The roasting time will be slightly longer than thawed sprouts, but the end result will be just as delicious as had they been thawed before roasting. This is an excellent way to save some time if you don't want to wait for frozen sprouts to unfreeze, and it's a great hack if you can't wait to use your stored Brussels sprouts once inspiration hits.