Cooking Frozen Brussels Sprouts

Photo: dogolaca – CC BY 2.0 | cropped to square

BEFORE COOKING:

Remove frozen brussels sprouts just before cooking; do not thaw.

COOK:

Place them in boiling salted water. It is also advisable to lightly salt them – this helps, among other things, to retain a more vibrant green color. Cook for 4–5 minutes. Start timing from the moment the water boils again. Midway through cooking, you can add milk to prevent the leaching of calcium from the bones by the microelements contained in the brussels sprouts. After boiling, uncover the pot to allow unpleasant‑smelling oils to evaporate, then finish cooking with the lid on. You may also choose not to cover the pot – this will help maintain a more vibrant green color. To check if a sprout is cooked, insert a fork or knife. If it goes in easily, it is done.

AFTER COOKING:

After cooking, drain the brussels sprouts. To preserve their beautiful green color, you can immerse the cooked sprouts in ice water for 1 minute.

SERVING SUGGESTION:

Sprinkle with toasted, grated bread fried on a dry pan. Serve hot with dishes of meat, fish, poultry, or eggs.

Enjoy your meal!

Check out how to cook fresh brussels sprouts.