How to Freeze Brussels Sprouts

Fun Fact! The correct name IS, in fact, brussels sprouts (not brussel sprouts) because they were named for Brussels, the capital of Belgium.

You can freeze either brussels sprouts that you grow yourself or that you bought at the store. That said, it is important to freeze when you have homegrown or locally raised fresh sprouts to preserve their freshness, especially after brussels sprouts are harvested following a frost, when they taste sweeter. 

Want to try growing them yourself? Our brussels sprouts growing guide walks you through the process.

Freezing Brussels Sprouts

Once you have sourced your delicious brussels sprouts, it’s time to prepare them for the freezing process. One pound of fresh brussels sprouts will yield roughly 1 pint of frozen veggies. 

• Begin by washing the sprouts to remove any dirt or insects.
• Cut the sprouts away from the stalk over a bowl, removing any leaves as you reach them.

• Then, pick over the sprouts carefully. Remove any that are spoiled or unappealing (these are great for the compost bin!). You will also want to trim away any areas nibbled by insects and cut the bottoms flush with the sprout.

• Take the time to wash the brussels sprouts once again. 
• Then, divide them into groups for steaming. Many times, it is best to group them based on size so that they will all steam uniformly.
• Set up a pot on your stove with an inch of water and bring it to a rapid boil. 
• While the water is heating, prepare another large bowl with cold water and ice cubes. This will rapidly cool the brussels sprouts and prevent them from cooking—a process known as blanching.
• Once the water has come to a rolling boil, place the sprouts in a steamer basket in the boiling water and steam them, depending on their size.
  • Small sprouts = 3 minutes 
  • Medium sprouts = 4 minutes 
  • Large sprouts = 5 minutes  

Do NOT overheat or overcook! This is how vegetables get post-freezer mushiness. Start the timer right when you put the steamer basket into the boiling water and make sure your bowl of ice water is ready to go so you can plunge them into ice to stop the cooking. If you need to, add more ice cubes to the water to ensure it stays ice cold.

• After the steaming time is complete, immediately cool off the brussels sprouts in ice bath for at least 4 minutes to cool down and stop cooking.
• After the brussels sprouts have cooled, you will need to make sure they are completely dry. I like to use a salad spinner to remove as much excess water as possible.

• After spinning the excess water off, place the brussels sprouts on a clean towel to dry more. It is important to make sure the sprouts are totally dry prior to freezing.
• Place the dry brussels sprouts on a baking sheet, evenly dispersing them. This allows the sprouts to freeze individually. Then, put the whole baking sheet into the freezer overnight.

• The next morning, put the frozen Brussels sprouts into pint freezer bags, date and label the bags, and put them back into the freezer. Remove as much air as possible from bags before sealing. These sprouts will be delicious to bake or steam when the snow flies. NOTE: If you don’t have enough space to freeze on a tray, pack the sprouts in serving-size groups directly into freezer bags. Keep in a single layer and avoid overpacking.

Some people on the internet advise freezing raw brussels sprouts without any processing. I find that blanching the sprouts helps them maintain their integrity and flavor.

I love grabbing a bag of fresh frozen brussels sprouts for recipes, such as the Brussels Sprouts with Sundried Tomatoes or the Cream of Brussels Sprouts Soup.

Additionally, brussels sprouts can be kept for an extended period of time in a cool, dark location. Learn how to preserve your harvest without a root cellar.

Have you ever frozen brussels sprouts? Tell us your tips and tricks!