Expert Reveals the Best Method to Store Brussels Sprouts for Freshness

It took me a while to appreciate Brussels sprouts. As a child, I wasn’t a fan, but these days I find a well-cooked, crispy Brussels sprout can enhance just about any dish. I also find it charming that they resemble tiny cabbages.

Yet occasionally, when I reach for Brussels sprouts in my refrigerator, I find them yellowed and limp. Sometimes, they can even be slimy. Clearly, there’s a knack to keeping them fresh and appealing to avoid tossing them out.

The key to prolonging the freshness of Brussels sprouts is proper storage, according to Amy Kimberlain, who is a registered dietitian and spokesperson for the Academy of Nutrition and Dietetics. Kimberlain emphasizes that the refrigerator is the best place to store them.

Kimberlain recommends storing whole Brussels sprouts in a container or plastic bag after removing any discolored or limp leaves. “Place the storage container or bag in the crisper drawer of your refrigerator and they should stay fresh for up to a week,” she suggests.

For an even longer shelf life, Kimberlain advises placing a moist paper towel inside a ventilated plastic bag with the sprouts. This setup allows them to breathe without drying out too quickly.

Avoid Slicing or Halving Before Storage

If you purchase Brussels sprouts still on the stalk, detach them prior to storage. You should also remove any damaged or limp outer leaves, but avoid further trimming or cutting until you’re ready to cook them.

“Keep the Brussels sprouts whole,” Kimberlain recommends. “Slicing them can cause them to dry out. Once cut, they tend to last only three to four days.”

Refrain from Washing Until Cooking

While it might be tempting to wash Brussels sprouts as soon as you get them home, it’s crucial to wait until you are ready to cook. Washing too soon can trap moisture in the storage bag.

“Washing them too early can lead to premature spoilage due to excess moisture,” Kimberlain explains.

When it’s time to cook them, Kimberlain advises thoroughly rinsing the Brussels sprouts under cold running water or soaking them in a bowl of cold water for a few minutes.

Opt for Freezing

If you find yourself with an abundance of Brussels sprouts, consider freezing them, but make sure to blanch them first. Blanching not only maintains their flavor and texture but also cleanses them of surface dirt and eliminates bacteria.

Start by thoroughly rinsing the Brussels sprouts and removing any damaged leaves. Submerge them in boiling water for three to five minutes, depending on their size. Immediately afterwards, immerse them in ice water to halt the cooking process and prevent them from becoming too soft. Drain them well before freezing.

“This method also helps the sprouts retain their vibrant green color and prevents any vitamin or mineral loss,” Kimberlain notes, adding that they can remain good for up to a year in the freezer after being blanched.