A Brussels sprout is not just for Christmas - the tender little globes make a hearty side dish, or great addition shredded into salads, whenever they’re in season. If you want to eat sprouts year-round, you may want to think about freezing them. Follow our handy guide for how…
When are Brussels sprouts in season?
From autumn to winter, Brussels sprouts make their appearance on the grocery aisle shelves. If you find you have more than you can cook with, or you just love them and wish you could eat them out of season, you can freeze them to enjoy later.
How do you prepare Brussels sprouts for freezing?
Sprouts can be frozen whole, so the minimum prep is to wash them, remove any damaged or discoloured outer leaves, and if the base of the sprouts are looking a bit grey or damaged, slice that off too.
The best way to freeze Brussels sprouts (or any green veg) is to blanch them first. This will help them come out of the freezer close to fresh as possible, and you can defrost them without the sprouts turning to mush. They will also keep in the freezer for a significantly longer time (see below).
To blanch sprouts, put on a pan of salted water to boil, arm yourself with a bowl full of ice water and ready a parchment-lined baking tray. Boil the sprouts for 2-3min, lift out, plunge them into the ice water to cool completely, then drain and arrange in a single layer on the tray. Freeze until solid, then bag up and store in the freezer.
Do I need to cut a cross in the sprouts before freezing?
Whether you cut a cross in your Brussels sprouts is a contentious issue. We believe that, rather than helping sprouts to cook evenly, it tends to allow water into the centre, making them unappealingly soggy, so no, you don’t need to! It will also make them more prone to freezer burn.
Can you freeze raw Brussels sprouts without blanching?
You can you freeze uncooked Brussels sprouts, but you'll need to be aware that they may be a little softer than if you blanched them (so keep an eye on the cooking time). Plus, they won’t keep in the freezer for as long. You should also try to cook with them straight from frozen so they don’t defrost first. Prep the sprouts as you would prior to blanching, then open freeze on a tray, bagging them up once frozen solid.
How to defrost and use them?
You can either cook with blanched sprouts straight from the freezer or defrost them first before cooking until tender. To defrost the sprouts, leave in the fridge for 3-4 hours or overnight until completely defrosted.
To cook with both frozen and defrosted sprouts, add straight to boiling water/the frying pan, then cook until tender. Some of our favourite recipes include our maple bacon Brussels sprouts and shredded brown butter and Parmesan sprouts - yum!
How long can you store frozen Brussels sprouts for?
If you’ve blanched your sprouts, you can stash them in the freezer for up to 12 months without compromising their texture, however if you’re freezing them raw, they’ll only be good for up to 3 months.
