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.
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 adjust 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.
How To Freeze Blanched Brussels Sprouts:
Step 1. Spread the sprouts out in a single layer on a large baking sheet and freeze for about 1-2 hours.
Step 2. Transfer the blanched Brussels sprouts into a resealable plastic freezer bags. Press out any excess air and store in the freezer.
Properly stored, blanched sprouts can last up to 12 months in the freezer.
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๐ Recipe
How to Blanch Brussels Sprouts
Equipment
- A stock pot
Ingredients
- 1 pound Brussels sprouts
- 1 gallon water
- 1 tablespoon 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 sprouts 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, pat them dry with paper towels then cook them in any recipe.
GiGi Eats says
Awesome!! THANK YOU for the tips on how to do this! I generally steam Brussels and then coat them in oil and then roast them!
Rika says
You're welcome, Gigi!
Amber Myers says
I will keep this in mind. I haven't had Brussels Sprouts in ages so I might have to try them again.
Tasheena says
This post is really informative. I canโt wait to give this a try.
Tara Pittman says
If I grow brussles sprouts in my garden this year, this would come in handy. I love freezing veggies.
Rika says
I grow my own brussels sprouts too. Hope they will be ready soon!
Heather says
I eat a lot of brussel sprouts and I've honestly never blanched them. I'll have to try that next time.
Amy Liu Dong says
Great tips! I have a lot and I will definitely be making this with my Brussel Sprouts. Thank you for sharing!
Nikki Wayne says
I like how brussel sprouts looks like baby cabbages, hehe. Thanks for sharing.
Chef Dennis says
Thank you for sharing this tip! I will be needing this for my recipe that I am going to make for my family.
Gervin Khan says
The steps are so easy! thanks for sharing this, this really makes things more convenient.
Rika says
You're welcome!
Joline says
We buy frozen brussels sprouts and always have some on hand. They're a great side!