How to Store Brussels Sprouts to Maximize Freshness

How long [Brussels sprouts](https://www.masterclass.com/articles/how-to-grow-brussels-sprouts-in-your-home-garden) last will depend on their condition, treatment, and storage. For those simply purchased at the grocery store, Brussels sprouts will keep for a week in the crisping drawer. They will be freshest after a few days but can keep, if dry and cool, for a solid week. Those that are [roasted](https://www.masterclass.com/articles/oven-roasted-brussels-sprouts) and then refrigerated can also last about a week. Frozen Brussels sprouts—those that are roasted with olive oil or blanched in boiling water—will keep for six months or even longer if sealed in an airtight container and stored in the freezer. There are several steps you can take to store fresh Brussels sprouts: 1. __Pat the Brussels sprouts dry__. Brussels sprouts should be kept unwashed until use; any excess water or moisture can cause molding. If your vegetables come home moist because they were spritzed in the grocery store, pat them dry with a paper towel. 2. __Transfer the Brussels sprouts__. Farmer’s markets and grocery stores usually give customers plastic bags to wrap up their produce; these plastic bags may carry moisture, so when you get home, it is best to transfer the dried veggies to an airtight container, keeping them fresher longer. 3. __Store in the crisper drawer__. Keep your airtight container of Brussels sprouts in the crisper drawer, which will limit the amount of incoming moisture and oxygen. The Brussels sprouts should last for a good week in this cold environment. 4. __Blanch and freeze Brussels sprouts__. Wash them under cold running water. Bring a large pot of water to a boil and blanch the Brussels sprouts in the boiling water for four minutes. Remove from the pot and put into a bowl of ice water for another four minutes. Pat dry, spread out on a baking sheet and put in the freezer overnight. The next day, place in an airtight container and freeze—frozen Brussels sprouts can keep for up to six months. Once you know how to maximize the shelf life of this vegetable you can work with it over a longer period of time to create balsamic glazed, sautéed, or roasted Brussels sprouts. Consider the following storage tips: 1. __Choose fresh Brussels sprouts__. A winter vegetable, Brussels sprouts are in season during the colder months (at which time they’ll be fresh at the [farmers’ market](https://www.masterclass.com/articles/how-to-shop-at-the-farmers-market-with-alice-waters)), but they can also be found year-round at the grocery store. Look for strong, green outer leaves, avoiding soggy ones or those with black spots. 2. __Remove rotting leaves__. If certain leaves are wilting, rotting, or yellowing, you will want to remove those. Like cabbage, moldy leaves can moisten and infect others, damaging the rest of the vegetables. Removing these blemished leaves keeps the rest of the Brussels sprout healthy and edible. 3. __Keep Brussels sprouts on the stalk__. If you are getting just-picked Brussels sprouts, you’ll want to pick the stalk, not individual Brussels sprouts. The stalk and its fruits can last in the fridge for two weeks, whereas picked Brussels sprouts will only last a week. Keep them dry, and do not pick and wash until it is time for them to be cooked or used. Become a better chef with the [MasterClass Annual Membership](https://www.masterclass.com). Gain access to exclusive video lessons taught by the world’s best, including Alice Waters, Gabriela Cámara, Niki Nakayama, Chef Thomas Keller, Gordon Ramsay, Yotam Ottolenghi, Dominique Ansel, and more. Whether you cook them in a casserole, sauté them in a skillet, or shred them raw in a salad, Brussels sprouts make for a healthy side dish. Storing them properly will ensure freshness and quality.