Brussels sprouts can be frozen cooked or raw. To freeze cooked Brussels sprouts, blanch them for three minutes first. Then, drain them and let them cool completely. Once they are cooled, transfer them to a freezer safe container and freeze for up to six months.
5 Steps to Freeze Cooked Brussel Sprouts
There are a few different ways to freeze cooked brussel sprouts. One way is to blanch them in boiling water for two minutes, then shock them in ice water. Once they are cooled, dry them off and place them in a freezer bag. Another way is to cook them fully, then let them cool before placing them in a freezer bag. Whichever method you choose, make sure to label the bag with the date so you know how long they will be good for.
Learning how to freeze cooked brussel sprouts is important because it allows you to enjoy them at a later time. When you cook brussel sprouts, they are typically cooked for a shorter amount of time than other vegetables. This means that they will still have a lot of moisture in them. If you were to try and freeze them without cooking them first, then they would likely turn out mushy and would not be as enjoyable to eat. However, if you cook them first and then freeze them, they will retain their texture and flavor much better. This way, you can enjoy them months later, after they have been frozen.
Step 1: Wash The Brussels Sprouts And Trim The Ends
Wash the brussels sprouts and trim the ends. Cut them in half and remove the core. Blanch the sprouts in boiling water for three minutes. Drain and let them cool. Once cooled, put them in a freezer bag and label it with the date. Freeze for up to six months.
Step 2: Cut The Brussels Sprouts In Half
Cooked brussel sprouts can be frozen by cutting them in half and placing them in a freezer bag. Make sure to label the bag with the date so you know when they were frozen.
Step 3: Place The Brussels Sprouts In A Single Layer On A Baking Sheet
Place the Brussels sprouts in a single layer on a baking sheet and freeze for 1-2 hours. Remove the frozen Brussels sprouts from the baking sheet and place them in a freezer-safe bag or container. Label the bag or container with the date and return to the freezer.
Step 4: Flash Freeze The Brussels Sprouts For 2 Hours
Flash freeze the cooked brussel sprouts by placing them on a baking sheet in a single layer and freezing them for 2 hours. This will help to preserve their freshness and prevent them from sticking together when frozen.
Step 5: Transfer The Frozen Brussels Sprouts To A Freezer Bag
After cooking the brussels sprouts, allow them to cool before transferring to a freezer bag. Be sure to squeeze out as much air as possible from the bag before sealing. Brussels sprouts can be frozen for up to three months.
Frequently Asked Questions
What Is The Best Way To Freeze Brussel Sprouts?
The best way to freeze Brussel sprouts is to blanch them first. Blanching is a process of boiling the sprouts for a short period of time then plunging them into ice water. This stops the cooking process and preserves the color and texture of the sprouts. Once they are blanched, the sprouts can be frozen in a single layer on a baking sheet then transferred to a freezer bag once they are frozen.
Can You Freeze Fresh Brussel Sprouts Without Blanching Them?
Yes, you can freeze fresh Brussel sprouts without blanching them.
Can You Freeze Brussels Sprouts Raw?
You can freeze raw Brussels sprouts, but they will lose some of their flavor and texture. For best results, cook them before freezing.
Can You Freeze Already Cooked Brussel Sprouts?
Yes, you can freeze already cooked Brussel sprouts. To do so, blanch the sprouts first by boiling them for two minutes. Then, immediately place them in a bowl of ice water to stop the cooking process. Once they are cooled, drain them and pat them dry with a paper towel. Place them on a baking sheet lined with parchment paper and freeze for two hours. Once they are frozen, transfer them to a freezer bag and store for up to six months.
To Review
Cooked brussel sprouts can be frozen for future use. To freeze, place them in a single layer on a baking sheet and freeze for 2 hours. Once frozen, place them in a freezer-safe bag or container. They will keep in the freezer for up to 6 months.
