Amazing Air Fryer Frozen Brussels Sprouts Recipe - Serendipity And Spice (2024)

FAQs

Should you defrost frozen brussel sprouts before cooking? ›

Keep a bag of frozen Brussels sprouts in your freezer, and an easy, healthy side can be yours in a hurry. You don't need to defrost the Brussels sprouts prior to cooking.

Parboiling Brussels sprouts before frying is a good technique to ensure they cook evenly and become tender on the inside while allowing for a crispy exterior when fried. However, it's not always necessary but we think it works here to create a soft middle and crisp exterior in the pan.

Can you freeze raw Brussels sprouts without blanching? You can you freeze uncooked Brussels sprouts, but you'll need to be aware that they may be a little softer than if you blanched them (so keep an eye on the cooking time). Plus, they won't keep in the freezer for as long.

Step 3: Store the Brussels Sprouts

This will help your Brussels sprouts last in the freezer for up to twelve months (yes, a whole year of Brussels sprouts satisfaction!).

Bagged or ready-to-eat, fresh-cut produce

If the product is not labeled "washed," "triple washed," or "ready-to-eat," it must be washed before eating.

Prepare the vegetables: leave them whole or cut them in half if large, then blanch them in salted boiling water until crisp-tender (al dente), about 4 min. Drain well, then serve.

Rinse under cold running water to remove any dust or dirt. Use a small knife to remove the sprout tip, and then remove any leaves that have bad spots. Raw: Slice thinly and toss with other shredded vegetables like cabbage, carrots, or beets.

Spray the air fryer basket with a neutral flavored oil spray. Place the brussels sprouts in the air fryer basket in a single layer. If any leaves become separated from the brussels sprouts, make sure to remove them, as loose leaves may burn. Cook them in the air fryer at 400 degrees F for 12-14 minutes.

Roast the Brussels Sprouts at high heat

If you don't hear them crisping up in the oven, add a little more oil and roast them for a few more minutes until your desire crispiness is achieved!

If any of the leaves have brown spots or are yellowing, it's a sign of early spoilage. If you remove the blemished leaves and the interior looks OK, you can still use the sprout. However, if the interior leaves are also showing blemishes or yellowing, it's best to toss it (or compost it, if you can).

What is the black stuff on brussel sprouts? ›

Alternaria Leaf Spot and Blackleg are the fungal party crashers ruining your Brussels sprouts' vibe. These fungi love a moist environment and will exploit any weakness in your plants, be it a tiny wound or just the plant's natural openings.

The soak time tenderizes the sprouts so the middles are softer. Don't worry, they won't be soggy! I would never do that to you. If, like me, you don't mind some chew to your sprouts, you don't need to soak the Brussels sprouts prior to cooking.

In a single layer, add the frozen Brussels sprouts to the pan. Season them with salt and pepper and allow them to cook for about 5 minutes. During this time they will defrost and it will add some moisture to the pan.

Transfer frozen Brussels sprouts to a bowl, cover, and let them thaw overnight in the refrigerator. Submerge bagged sprouts in a bowl of cold water, changing out the water every half hour until thawed. If you plan on using them right away, you can let Brussels sprouts thaw on the counter for 10 minutes.

A few of these vegetables actually react to cold conditions and frost by producing sugars, which make these notoriously bitter vegetables taste rather sweet. Brussels sprouts and kale show this characteristic most prominently. (Try roasting frost-cured brussels sprouts with a bit of olive oil.

Blanching Brussels sprouts is often the best way to prepare this cruciferous vegetable for freezing. Here's what Roszkowski advises: Begin by bringing a medium pot of water to a boil and salting heavily. "Salt brings out the chlorophyll in green vegetables in addition to seasoning them," Roszkowski says.