Whether you like Brussels sprouts or not, they are vegetable that is rich in folic acid (great for pregnant women) and vitamin C. It is also known that people who consume cruciferous vegetables, like Brussels sprouts, have less risk of some cancers, including colon, breast, lung, ovarian and bladder cancers. While you can only store fresh Brussels sprouts for a limited amount of time, you can freeze them to enjoy all year long.
Remove some any yellow or wilted outer leaves. Just pinch them off with your fingers.
Wrap the Brussels sprouts in a plastic bag and place them in the crisper of your refrigerator. Do not wash them first. Brussels sprouts will keep for about five to ten days in normal refrigerator temperatures. However, if you can store Brussels sprouts like the professionals can--in 32 degrees F with a relative humidity of 95 to 100%--then they will store for up to five weeks. Keep in mind that, in general, the longer the storage, the stronger the flavor, which may not be preferred.
Freeze Brussels sprouts by first washing and then cooking them in boiling water for three to five minutes. Drain, cool and package in a freezer bag. Be sure as much air is removed as possible before sealing the bag. Store for up to a year.