Credit: Getty Images / lacaosa
Key Takeaways
Store whole Brussels sprouts in an airtight container in the fridge’s crisper drawer for 5–7 days.
Remove sprouts from plastic bags, pat them dry, and discard any yellow or brown leaves to prevent spoilage.
For freezing, flash-freeze raw or blanched sprouts on a tray before transferring to an airtight container.
Few vegetables have had more of a “glow up” in the past 30 years than Brussels sprouts. True, its cousins, kale and cauliflower (yep, they’re all part of the Brassica family), are also popular and have totally different reputations than they did in the ’90s. But Brussels sprouts have gone from being the bitter, sad, and sometimes slimy side dish despised by kids to being a mildly-flavored, crunchy icon on trendy restaurant menus.
In addition to on your table while dining out, you can now not only find Brussels sprouts whole and loose at the store, but also in steamable bags and in pre-shredded format so as little time as possible stands in the way of you and your sprouts (and the vitamins A, B and C, and niacin, iron and calcium they contain).
Whether you plant and grow Brussels sprouts or buy them at the store, it’s rare for home cooks to prepare them immediately after bringing them home. So how do you store Brussels sprouts?
Meet Our Expert
Sarah Brekke, M.S. is Better Homes & Gardens Test Kitchen brand manager.
How to Choose Brussels Sprouts
The first step to being able to store—and eventually cook with and savor—sprouts is to source them. Although Brussels sprouts are a cold-weather crop and are in season October through December, they’re available at most supermarkets year-round.
Look for Brussels sprouts that are firm, with bright green leaves tightly layered. (A few yellowish leaves here and there are A-OK.) They should emit a subtle aroma, rather than a strong smell; an overpowering aroma is a sign that the sprouts are past their prime.
“Size and color are not quite as important,” says Sarah Brekke, M.S., Better Homes & Gardens Test Kitchen brand manager. The size can clue you in about the flavor: “Smaller spouts tend to be sweeter, while the larger ones have more of a cabbage flavor.”
For even cooking, seek out sprouts that are about the same size. If possible, snag sprouts that are still on the stalk, as these “tend to be even fresher and last a bit longer, so if you happen to come across these, don’t pass them up,” Brekke says.
How to Store Brussels Sprouts
If you purchased your Brussels sprouts in a plastic bag, it’s best to ditch it, as moisture can easily build up inside. Some sprouts are sprayed with water at the store to make them look fresh and appealing, which is great marketing but is not ideal for the shelf life of your fruits and vegetables. Others simply have a bit of moisture from being outside, so when you bring Brussels sprouts into your kitchen, pour them out of their container and pat them dry with paper towels or a clean kitchen towel. Any excess moisture on your sprouts will speed up spoilage.
The steps for how to store Brussels sprouts vary based on the type of sprouts you have, Brekke explains.
Whole
When storing whole Brussels sprouts, remove them from their original packaging. Pluck off any brown or yellow leaves (blemished and moldy leaves can “infect” the others, so it’s best to remove these ASAP), pat them dry, transfer them to an airtight storage container or fresh zip-top bag, and place them in the crisper drawer of your refrigerator, since this controls the amount of oxygen and moisture (aka humidity). No drawer or space in one? Simply store whole sprouts on a shelf in the fridge.
On the Stalk
If you spot sprouts on the stalk, take advantage of this somewhat rare occasion. The stalk helps hydrate the sprouts, which keep them fresh longer.
Treat sprouts on the stalk like you do fresh flowers or green onions, Brekke advises. Extract and discard any wilting leaves or sprouts, and then pat the rest of the stalk and sprouts dry with a clean kitchen towel or paper towels. Trim the bottom of the stem and place it in a tall glass of water or a mason jar partially filled with water. Store on a shelf in the refrigerator until ready to use.
Shredded or Cut
If you purchased pre-shredded sprouts or decided to get a head start on meal prep, trim and cut the pieces in advance, pat them dry with a clean kitchen towel or paper towels, and then transfer them to an airtight container or fresh zip-top bag. Store them in your refrigerator’s crisper drawer (or a shelf inside the appliance).
How Long Do Brussels Sprouts Last?
The flavor of Brussels sprouts tends to get stronger and less sweet over time, so for the best experience (and to have the best chance of winning over any picky eaters), aim to eat them within 3 or 4 days.
That said, if you store sprouts according to our best practices, they should stay fresh longer than that:
On the stalk: Up to 2 weeks
If your sprouts show any of these signs of spoilage, it’s time to compost or discard them:
Loose leaves all around the sprout
How to Freeze Brussels Sprouts
Craving more time than 3 to 14 days? Put them on ice. According to Brekke, you have two options for freezing Brussels sprouts. Pick your path based on how much time you have today and how soon you want to use them.
For Short-Term Freezing
Place the sprouts on a parchment paper-lined sheet pan and flash-freeze for 4 hours or until frozen solid.
Transfer the frozen sprouts to a freezer-safe airtight container or zip-top bag. Freeze for up to 3 months.
For Long-Term Freezing
Trim, wash, and thoroughly dry the Brussels sprouts.
Bring a pot of water to a boil.
Once the water is boiling, add the clean sprouts and cook for 2 to 3 minutes.
While the sprouts boil, fill a large bowl halfway with ice water.
Using a slotted spoon, remove the sprouts from the boiling water and immediately transfer them to the ice bath to stop the cooking process.
Using the same slotted spoon, remove the sprouts from the ice bath and transfer them to a clean kitchen towel or paper towels to drain. Pat dry.
Place the sprouts on a parchment paper-lined sheet pan, then flash-freeze for 4 hours, or until frozen solid.
Transfer the frozen sprouts to a freezer-safe airtight container or zip-top bag. Freeze for up to 1 year.
Read the original article on Better Homes & Gardens