Brussels sprouts look like miniature heads of cabbage and are named after the city of Brussels. As small as they are, don’t let them fool you -- these tiny sprouts pack an unusually high amount of protein for a green vegetable. If you cooked more of these nutritious sprouts than you and your family could consume in a single sitting, there’s no need to discard the rest. Freeze the leftovers and preserve them for another meal later on.
Fill the sink with water and ice cubes and place the container of Brussels sprouts directly into it.
Allow the sprouts to sit in the ice bath for at least 30 minutes to cool them.
Pour the Brussels sprouts from the bowl into a freezer bag, leaving 1 to 2 inches of space at the top.
Close the bag and write the current date on it.
Place the bag into the freezer. Avoid setting anything on top of the bag for the first several hours so as not to smash the Brussels sprouts before they harden.
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- To freeze Brussels sprouts without them sticking together, place them onto a cookie sheet lined with wax paper and set it into the freezer. Leave the sprouts for one to two hours to solidify before transferring them into a freezer bag.
- Freeze fresh Brussels sprouts that weren't previously frozen or overcooked to avoid mushy sprouts when you thaw them out.
- Eat the Brussels sprouts within one year.
Melynda Sorrels spent 10 years in the military working in different capacities of the medical field, including dental assisting, health services administration, decontamination and urgent medical care. Awarded the National Guardsman’s Medal for Lifesaving efforts in 2002, Sorrels was also a nominee for a Red Cross Award and a certified EMT-B for four years.