How To Freeze Brussel Sprout Leaves Ideas. The brussel sprouts are good to go for about 12 months. Choose firm, compact sprouts from 1 to 2 inches in diameter.
Freezing is universal, meaning that you can put anything in the freezer, and it’ll freeze. Take a bowl, toss the sprouts and add about two tablespoons of extra virgin olive oil for each pound. Cut the brussels sprouts off the stalk.
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It Is A Good Idea To Blanch Them Before Freezing Because They Will Cook At A Lower Rate If They Are Frozen Without A Blanching Step.
Drain and place them onto a paper towel and pat them dry. Keep shaking the tray to turn the sprouts upside down. Place the sprouts tidily in a rimmed baking tray.
Preheat Oven To 400 Degrees F.
These last ~10 months frozen. Then, pat them to dry, trim the bottom, and cut them in half. Blanching brussel sprouts before freezing.
The Color Is The First Thing To Notice;
The brussel sprouts you pick should be vivid green in color. After they are completely dry, place dried brussels sprouts on a tray with parchment paper. Place the tray in the freezer for about an hour.
Wash The Brussel Sprouts Thoroughly With Salt Water.
Place the dried brussels sprouts onto a parchment covered baking sheet. Cut the brussels sprouts off the stalk. Sort them according to size.
Spread The Brussels Sprouts In A Single Layer On A Lined.
Blanching is an essential part of the freezing process for nearly every vegetable. The most common way to freeze brussels sprouts is to blanch them first. To ensure they are properly clean, you can soak them in salt or vinegar water.
