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How to Blanch Brussels Sprouts

How to Blanch Brussels Sprouts

Author: Rika
24kcal
4.9 from 12 votes
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Prep 10 minutes
Cook 2 minutes
Learn how to blanch Brussels sprouts and also learn a few easy steps on how to prepare Brussel sprouts prior to cooking.
Servings 8
Course Cooking Tips
Cuisine world

Equipment

  • A stock pot

Ingredients
 

  • 1 pound Brussels sprouts
  • 1 gallon water
  • 1 tablespoon salt (or depending on what the recipe calls for)

Method

  1. Trim the ends of Brussels sprouts and discard any tough or discolored outer leaves. Rinse in a large bowl of cold water.
  2. 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.
  3. 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. 
  4. Fill a large bowl with ice and water; set aside.
  5. Bring a large stockpot of salted water to a boil over high heat.
  6. Place Brussels sprouts in water and cook for 2 minutes.
  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, pat them dry with paper towels then cook them in any recipe.

Nutrition

Calories24kcalCarbohydrates5gProtein2gFat1gSaturated Fat1gSodium14mgPotassium221mgFiber2gSugar1gVitamin A428IUVitamin C48mgCalcium24mgIron1mg

Notes

To Blanch Brussel Sprouts Before Freezing Them: 

Step 1. Trim the ends of Brussel 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 Brussel 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. Spread the sprouts out in a single layer on a large baking sheet and freeze for about 1-2 hours. Transfer the blanched Brussel sprouts into a resealable plastic freezer bags. Press out any excess air and store in the freezer.
Properly stored, blanched brussels sprouts can last up to 12 months in the freezer.

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