Step 1

Prep: Cut Brussels sprouts off the stalk if needed. Trim and discard the root ends and remove any wilted or yellow outer leaves.

Step 2

Wash: If bugs are a concern, soak the Brussels sprouts in a salt or vinegar solution (1 to 3 tablespoons of vinegar or salt per gallon of water) for about 30 minutes, then rinse thoroughly. Otherwise, simply wash sprouts under cold running water.

Step 3

Sort and blanch: Sort Brussels sprouts into small, medium, and large. Bring a large pot of water to a boil and fill a large bowl with ice water. Blanch small Brussels sprouts for 3 minutes, medium for 4 minutes, and large for 5 minutes. Plunge the blanched sprouts in the ice water to stop the cooking process then move them to a clean towel and pat dry.

Step 4

Freeze on a baking sheet: Spread the cooled and dried Brussels sprouts on a baking sheet and freeze for about 1 hour.

Step 5

Transfer to resealable plastic freezer bags: Transfer the Brussels sprouts to resealable plastic freezer bags, label and date the bags, and freeze for up to one year.