- 1–2 pounds fresh Brussel Sprouts off of the stalk
- Place 6-8 cups of water in a large pot and bring to a rolling boil.
- While the water is heating up, clean out the outside of the sprouts of any bad leaves or bad spots. Do not remove the stems
- Make an ice bath in a separate bowl – 6 cups of water and 3 cups of ice. You want lots of ice!
- Line a rimmed baking sheet with a few sheets of paper towels.
- Once the water is boiling carefully put the sprouts in the water and boil for exactly 4 minutes.
- Using a large slotted spoon, scoop out the sprouts and place them directly in the ice water bath.
- Allow the sprouts to sit in the ice bath for 1 minute.
- Drain in a colander, shake any excess water and pour the sprouts on to the paper towel line pan. Using another paper towel, pat the sprouts dry.
- Once the sprouts are completely dry, place in a freezer safe bag and store in the freezer.
- These last ~10 months frozen