Freezing Brussels sprouts: It's that easy

Step 1: clean the Brussels sprouts

Before you can freeze the Brussels sprouts, you should clean them thoroughly. To do this, remove the outer, withered leaves and wash the florets. You should also cut off the stalk and scratch crosswise, then the vegetables will cook evenly later.

Step 2: blanch the Brussels sprouts

In the next step, you put the cabbage sprouts in boiling salted water for two minutes to blanch them. So that the vegetables later remains firm to the bite, you then deter it with ice water.

Step 3: snap freeze Brussels sprouts

Drain the Brussels sprouts and pat them dry with a paper towel if necessary. Then you place them next to each other on a tray and stand them up for half an hour in the freezer. Blast freezing has the advantage that the florets do not freeze together later and individually portionable are. In addition, the vegetables lose their bitter substances when they freeze.

Step 4: freeze Brussels sprouts

Then you can fill the cabbage sprouts into appropriate containers or freezer bags and freeze the Brussels sprouts. It's in the freezer Keeps for about six months. To thaw, you should put the cabbage straight into boiling water. The cooking time is shortened by blanching beforehand about twelve minutes.

Freezing Brussels sprouts: season and storage

The cabbage sprout season runs from September to March. However, the florets taste less bitter when they frosted before harvest – this is mostly the case from November onwards. Fresh Brussels sprouts only last about four days and should be stored in a cool, dark and dry place.

Are you still looking for delicious recipes with Brussels sprouts? Then try our delicious Brussels sprouts casserole with tortellini, the Brussels sprouts risotto with pancetta or a Brussels sprouts tart.

We also explain how you can easily cook Brussels sprouts and why Brussels sprouts are healthy. We also have tips on freezing cherries, freezing gooseberries and freezing mushrooms.

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