Have you ever tasted a bitter Brussels sprout and thought “how do people actually enjoy these?” Believe it or not, the way our produce is stored can play a major role in not only how long it will last, but also how good it will taste. Shortly after Brussels sprouts are harvested, they have a deliciously sweet flavor, and as time goes on, they take on a more bitter taste. However, if you’re storing them properly, Brussels sprouts can last for about a month in your refrigerator.
When shopping for Brussels sprouts, you may look past the smaller ones with some yellow leaves, but that variety has a milder, sweeter taste. On the other hand, bigger Brussels sprouts have a flavor profile more like cabbage. No matter what type of Brussels sprouts you’re buying, they should always be firm, and the leaves should be tightly layered.
First things first, if your Brussels sprouts are packed in the standard plastic bag from the market, you’re going to want to transfer them to an air-tight food storage container or a plastic bag with a secure zip-closure instead. This is because those bags accumulate moisture, which will spoil your sprouts more quickly. You should also remove any brown or yellow leaves to prevent rotting, and only wash the sprouts right before you intend to use them. When Brussels sprouts are stored using this method, they can stay fresh in the crisper drawer of the fridge for up to a week.
If you have the opportunity to buy a stalk of Brussels sprouts at the grocery store or farmer’s market, you should absolutely take advantage since they will maintain their freshness for a longer period of time—about a month. Once you get home, trim the stalk as you would a bouquet of flowers, and place it in a glass of water and then into the fridge. When you're ready to cook your veggies, simply snip each Brussels sprout off and discard the stalk.
If you buy cut or shredded Brussels sprouts, or you want to meal prep for the week, you should store the sprouts in an air-tight container, just like you would for whole Brussels sprouts. While it may be more convenient to have pre-chopped Brussels sprouts on hand, they will spoil a bit quicker, so it’s a good idea to enjoy them within three to four days. Once they take on a yellowish-brown or black color and develop a squishy texture, you know it’s time to toss ‘em.
Can You Freeze Brussels Sprouts?
While there are two ways to freeze Brussels sprouts, one method is certainly superior. Here’s the thing, if you’re pressed for time, you can quickly spread your Brussels sprouts on a baking sheet and freeze them for a few hours before storing them in a freezer-friendly container.
But, if you want to make sure you’re preserving all their nutrients, you should really blanch the Brussels sprouts first, let them cool completely, and then freeze them using the method above. Blanching the Brussels sprouts will not only retain all those nutritional properties, but they will taste better once thawed as well. Frozen this way, Brussels sprouts should last for approximately 12 to 14 months.
Brussels sprouts are a great vegetable to have stashed away, since they’re so versatile and easy to cook with. One of the most popular ways to enjoy Brussels sprouts (including those that have been frozen and then thawed) is as a side dish with bacon and pomegranate seeds—the flavor combination is impossible to beat. You can also thinly chop them to make a Brussels sprout Salad with a zesty vinaigrette and other crunchy vegetables like fennel, red onion, and peppers, or toss 'em into soups and stews for extra nutrients.
You should store brussels sprouts on the stalk like cut flowers. Trim off the end and put it in a small vase or mason jar (something that will not tip) and store them in the fridge. Those stalks will last the longest.
How to Store Crispy Brussels Sprouts. To store, just cool them and transfer them to an airtight container. You can refrigerate them for 3-4 days. To reheat, you can heat them on the stove or the oven to keep them crisp.
When storing Brussels sprouts whole, place them loose in a bowl and cover with a food-safe plastic wrap, like Glad® Press'n Seal® or Glad® ClingWrap.Poke a few holes in the wrap and place your bowl in the fridge. Doing this should mean your Brussels sprouts will last in the fridge for about five days.
The other secret to ridiculously crispy Brussels sprouts is tossing them in plenty of oil. We like to use olive oil, but plain vegetable oil is great too. If the sprouts are well-coated, they'll caramelize and char instead of simply softening in the oven.
The best way to freeze Brussels sprouts is to quickly blanch them, before freezing individually and then packing in freezer bags for longer-term storage. This process requires a few steps, but it helps preserve all the sweetness in those little cabbages and keeps them from turning mushy.
Place sprouts in a bowl or jar covered with plastic wrap. Puncture a few small holes in the plastic to allow for airflow. If your sprouts are thoroughly dry, you can choose to place them in a plastic bag; however, an airtight seal will likely shorten their shelf life.
Brussels sprouts last for about one week in the fridge or 1 year in the freezer. If freezing, be sure to blanch the Brussels sprouts first. Rotten Brussels sprouts will have brown or yellow spots or be soft to the touch.
Sprouts can be frozen whole, so the minimum prep is to wash them, remove any damaged or discoloured outer leaves, and if the base of the sprouts are looking a bit grey or damaged, slice that off too. The best way to freeze Brussels sprouts (or any green veg) is to blanch them first.
Steaming and boiling use moist heat, and moist heat can make Brussel Sprouts mushy and stinky—not a good combo. Give them the treatment they deserve by roasting them instead.
Roast at 400°F. Brussels sprouts take 20-25 minutes in the oven. The Brussels sprouts should be crispy and lightly charred on the outside and tender inside. Depending on the size of your Brussels sprouts, you may want to check them for doneness a little early.
It's as simple as spreading the leftover Brussels sprouts in a single layer on a baking sheet (use two to avoid overcrowding if there's a lot) and heating them in a 350°F for 10 to 12 minutes. When the sprouts come out of the oven they'll be hot and crispy all over.
You should store brussels sprouts on the stalk like cut flowers. Trim off the end and put it in a small vase or mason jar (something that will not tip) and store them in the fridge. Those stalks will last the longest. Oh, you might have to cover the stalk with a bag depending on your fridge.
For those simply purchased at the grocery store, Brussels sprouts will keep for a week in the crisping drawer. They will be freshest after a few days but can keep, if dry and cool, for a solid week. Those that are roasted and then refrigerated can also last about a week.
Add leftover cooked Brussels sprouts to a lightly oiled baking sheet. Rewarm in the at 350 degrees F for 5 or so minutes, until heated through. You can also reheat them in the air fryer, or on a plate in the microwave for 30 seconds to 1 minute, though the texture will be soggier than if they are reheated in the oven.
Brussels sprouts last for about one week in the fridge or 1 year in the freezer. If freezing, be sure to blanch the Brussels sprouts first. Rotten Brussels sprouts will have brown or yellow spots or be soft to the touch.
Make ahead: Brussels sprouts can be trimmed and halved up to 3 days in advance. Stop treating the squash like a tuber and start thinking of it like a melon.
Introduction: My name is Duane Harber, I am a modern, clever, handsome, fair, agreeable, inexpensive, beautiful person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
:max_bytes(150000):strip_icc()/how-to-store-brussels-sprouts-realsimple-GettyImages-1298940063-3287762767234dda95a26d6489d7fd0d.jpg "How to Store Brussels Sprouts So They Don't Lose That Crunch (1)")
