The Only Way You Should Store Brussels Sprouts, According to an Expert
To better understand how to keep Brussels sprouts bright green and fresh for longer, I spoke with an expert.
I’m a late convert to Brussels sprouts. I didn’t like them as a kid, but now I think a crispy, seasoned sprout is a great addition to nearly any meal. Plus, it’s cute how they look like teeny little cabbages.
Sometimes, however, I get a bunch of Brussels sprouts out of the fridge and the leaves are yellow and wilted. Once in a while, they’re even slimy. There’s got to be a trick to keeping them fresh and tasty so they don’t end up in the compost pile.
Proper storage will extend the life of Brussels sprouts, says registered dietitian Amy Kimberlain, a spokesperson for the Academy of Nutrition and Dietetics. Kimberlain says it’s best to store them in the fridge.
She suggests putting whole Brussels sprouts in a container or plastic bag, making sure to remove any yellow or wilted leaves first. “Keep the storage container/bag in the crisper drawer of your refrigerator for up to one week,” she advises.
To help them last even longer, place a damp paper towel in a ventilated plastic bag with the sprouts. That way they can breathe, but they won’t dry out so quickly.
Don’t Slice or Halve Them
If you buy Brussels sprouts that are still attached to the stem, remove them from the stalk before you store them. Remove any damaged or limp outer leaves, but that’s as much housekeeping as you should do with Brussels sprouts until you’re ready to use them.
“Keep the Brussels whole,” Kimberlain advises. “Cutting or shredding can dry them out. if you do cut or shred them, they tend to last just three to four days.”
Don’t Wash Them
It can be tempting to wash Brussels sprouts as soon as you bring them home from the store, but it’s important not to clean them until you’re ready to start cooking. That helps prevent any moisture from being trapped inside the bag.
“If you wash them too far in advance, the excess moisture can cause them to spoil,” Kimberlain says.
When you’re ready to use them, rinse them thoroughly under cool, running water or soak them in a bowl of cold water for a few minutes.
Hit the Freezer
If you know you have more Brussels sprouts than you can eat, freeze them, but be sure to blanch them first. Blanching helps preserve flavor and texture. It also helps remove surface dirt and kill bacteria.
To blanch, first rinse the Brussels and remove any damaged leaves. Then plunge them into boiling water for three to five minutes. (A shorter period for smaller heads and longer for larger heads.) Immediately put them into a bowl of ice water to stop the cooking process so they don't become overcooked and mushy. Drain them thoroughly before freezing.
“This also helps Brussels retain their bright green color and avoids the loss of any vitamins and/or minerals,” says Kimberlain, who points out they can last up to a year in the freezer after being blanched.
