In this recipe, you'll learn how to blanch Brussels sprouts and also learn a few easy steps on how to prepare Brussels sprouts prior to cooking or freezing!
Today, I want to share how to blanch brussels sprouts before cooking or freezing them. Brussels sprouts are tasty and healthy! They are in the cruciferous family relatives of broccoli, cauliflower, collard greens, and kale. You can bake, roast, or fry them and they will taste delicious every time.
Blanching Brussels sprouts in boiling water and shocking them in an ice bath is the secret to Brussels sprouts cooking faster. It also helps them to look great and taste delicious after cooking.
It's the same process I take before I cook brussels sprouts in an air fryer as it ensures a nice crispy texture on the outside while staying tender on the inside.
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What is Blanching:
Blanching is a process in which you quickly boil vegetables in hot water until they are partially cooked, then quickly dip them in cold water or ice bath to stop the cooking process.
Blanching vegetables helps them cook faster while retaining more of their color, nutrients, and flavor. Additionally, blanching is a crucial for certain veggies before freezing.
How to Blanch Brussels Sprouts Before Roasting or Baking:
Step 1. Trim the ends of Brussels sprouts and discard any tough or discolored outer leaves. Rinse in a large bowl of cold water.
Step 2. Slice each trimmed sprout in half lengthwise. If the Brussel sprouts are small, leave them whole before cooking. If the sprouts are large, you can quarter them. Make sure they are in uniform pieces so they cook evenly at the same rate.
Step 3. Cut an "X or I" in the bottom of the trimmed sprout so that the center area cooks at the same rate as the outer layers.
Step 4. Fill a large bowl with ice and water; set aside.
Step 5. Bring a large stockpot of salted water to a boil over high heat.
Step 6. Place Brussels sprouts in salted water and cook for 2 minutes. Depending on what the recipe calls for, you may need to add the amount of salt that goes into the water.
Step 7. Remove Brussels sprouts from the heat and immediately transfer to ice water to halt the cooking process. Let them cool completely in a colander. Drain and pat dry.
How to Blanch Brussels Sprouts Before Freezing:
Step 1. Trim the ends of Brussels sprouts and discard any tough or discolored outer leaves. Rinse in a large bowl of cold water.
Step 2. Fill a large bowl with ice and water; set aside.
Step 3. Bring a large stockpot of water to a boil over high heat.
Step 4. Keep Brussels sprouts whole and separate them by size. Blanch the large sprouts for 5 minutes, the medium sprouts for 4 minutes, and the small sprouts for 3 minutes.
Step 5. Remove Brussels sprouts from the heat and immediately transfer to ice water to halt the cooking process. Let them cool completely in a colander. Drain and pat dry.
Step 6. Transfer the blanched Brussels sprouts into a resealable plastic freezer bags. Press out any excess air and store in the freezer.
How to Freeze Blanched Brussels Sprouts:
Properly stored, blanched brussel sprouts can last up to 12 months in the freezer.
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How to Blanch Brussels Sprouts
Equipment
- A stock pot
Ingredients
- 1 pound Brussels sprouts
- 1 gallon water
- 1 tbsp salt , (or depending on what the recipe calls for)
Instructions
- Trim the ends of Brussels sprouts and discard any tough or discolored outer leaves. Rinse in a large bowl of cold water.
- Slice each trimmed sprout in half lengthwise. If the Brussels sprouts are small, leave them whole before cooking. If the sprouts are large, you can quarter them. Make sure they are in uniform pieces so they cook evenly at the same rate.
- Cut an "X or I" in the bottom of the trimmed sprout s that the center area cooks at the same rate as the outer layers.
- Fill a large bowl with ice and water; set aside.
- Bring a large stockpot of salted water to a boil over high heat.
- Place Brussels sprouts in water and cook for 2 minutes.
- Remove Brussels sprouts from the heat and immediately transfer to ice water to halt the cooking process. Let them cool completely in a colander. Drain and pat dry.
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