To blanch Brussels sprouts, place them in rapidly boiling water for five to eight minutes. Blanching is used as a first step in freezing Brussels sprouts. They may also be drained and cooked another way, as dictated by the recipe.
- Clean and trim the Brussels sprouts
Wash the Brussels sprouts by submerging them in a bowl of water, then drain them in a colander. Trim off the stem ends. Leave the colander in the sink. You need it again for draining the Brussels sprouts after they have been blanched.
- Bring a large pot of water to a boil
Fill a large 2- to 4-quart pot with water, and bring it to a rolling boil.
- Put the Brussels sprouts into the boiling water
Carefully pour the cleaned Brussels sprouts into the pot of boiling water. Set the timer for five minutes, if you are preparing the sprouts for freezing. Allow eight minutes if the sprouts are to be used immediately in a recipe.
- Drain the Brussels sprouts
When the timer goes off, carefully pour the boiling water and the Brussels sprouts into the colander in the sink, and allow the sprouts to drain.