To paraphrase that famous Christmas letter, yes, Virginia, you can freeze Brussels sprouts. A darling on restaurant menus and a go-to green for sheet pan suppers, this once-maligned vegetable has gotten a glamorous glow-up. Maple-glazed or with heaps of bacon? We’ll have seconds, please! They have a short season so to extend their life, it’s a great idea to freeze ‘em for the future.
As with peas, Brussels sprouts are best when picked young — that’s when they’re still tender, mild and sweet. Older sprouts develop those bitter, “cabbagey” flavors (and the main reason they get so much hate). If you have a surplus of good Brussels sprouts from the garden or market bins, freezing acts like a time capsule, locking in that peak flavor to enjoy at a later date.
How to freeze Brussels sprouts, step by step
Step 1: Pick the right Brussels sprouts
The best Brussels sprouts are small with firm heads and leaves packed as tight as a New York City subway car. Look for heads that are roughly the same size so they can be blanched together and cooked evenly. Avoid any that appear dried out, have yellowed or discolored leaves or show other signs of damage. Sorry to say, but freezing will not magically eliminate these flaws.
Step 2: Wash
Trim Brussels sprouts and remove any damaged, yellowing bits. Do it now because this task will be much more difficult on frozen sprouts. Soak the heads in a large bowl of cold water for a few minutes, and then rinse them under running water in a colander. If bugs are a concern, stir a couple of tablespoons of distilled white vinegar into the soaking water then rinse.
Step 3: Prep
Sort the Brussels sprouts by size, then cut them the way you plan to cook them. We recommend halving the heads lengthwise, which is how most recipes for roasting call for them. You can leave them whole but that results in a longer cooking time after freezing, making them more likely to go mushy. If you choose to leave the Brussels sprouts whole, avoid cutting a cross in each head – the blanching will waterlog them and make them more prone to freezer burn.
Step 4: Blanch and shock
Blanching Brussels sprouts before freezing is the best way to maintain their bright green color and sweet flavor. It will help them last longer in the freezer and prevent them from going mushy afterward.
- To blanch Brussels sprouts: Bring a pot of water to a boil and add salt. Meanwhile, prepare a large bowl of ice water and line a sheet pan with parchment paper. Working in batches of similar-size heads, add them to the boiling water and cook for 2 to 3 minutes.
- To shock Brussels sprouts: Using a spider or slotted spoon, immediately plunge the blanched sprouts into the prepared ice bath to stop the cooking and cool completely. Drain, thoroughly pat dry and arrange on the prepared sheet pan.
Step 5: Flash-freeze flat
Freeze the Brussels sprouts flat in a single layer and space them apart on the prepared sheet pan until they are frozen solid for about 1 hour. Don’t be tempted to skip this step. Flash freezing helps with the following:
- Prevents clumping: If you freeze the Brussels sprouts in a bag or container, they will stick together into a giant green iceberg, making it difficult to remove in smaller quantities.
- Even freezing: Spacing each head apart will give it maximum exposure to the cold air and promote uniform freezing.
- Maintain shape: The sprouts will emerge from the freezer with their shape and texture largely intact.
Step 6: Pack
Label resealable freezer bags or containers with the date then seal and freeze for up to 1 year.
Do you need to thaw frozen Brussels sprouts?
You can cook the frozen sprouts straight from the freezer, especially if you're roasting them. But if you need to chop them before cooking, you will need to thaw them. To thaw, leave the bag or container in the fridge for at least 3 hours, up to overnight; alternatively, let them thaw at room temperature for 1 hour.
What’s the best way to cook frozen Brussels sprouts?
After a stint in the freezer, the Brussels sprouts won't be crunchy enough for a salad. It's best to lean into their more tender texture by boiling, sauteing, air-frying or roasting the sprouts. The great news is that they're already washed and halved so you have a head start on the prep! Just be sure to adjust the cooking times — frozen sprouts will cook longer and thawed sprouts might need less time.
