If you roast them, they will keep for a long time in the fridge. I've kept roasted Brussels sprouts in the fridge for two weeks, and they were just fine. I roast them over charcoal outdoors instead of in the oven. I posted my cooking method here also. I think you could also freeze them after roasting them.

You should blanche, chill in ice water and then freeze. I did this several years ago and was not pleased with the results. when I took them out to cook, I had the worst cabbage smell....and I love cabbage. Now they will keep well in your fridge for several weeks. The outer leaves may turn yellow but just peel them off when you go to cook them.

Yes, they can be frozen. Blanch 3 minutes for small ones, 4 minutes for medium sized sprouts and 5 minute for the big ones. Cool immediately and completely in ice water and freeze.

As Peppi mentioned, though, cabbage sometimes becomes "strong", so you might want to try just one and see how it goes before you do a big batch. I don't mind them stronger, I even can rutabagas which the experts say get too strong when canned but I like them fine. So, it's all up to you!

Annie

I think it can be a preference thing, so depends on how many pounds you picked up. If just a pound or two, they will store fresh in the fridge and eaten up quick enough probably. Try a couple new fresh recipes.

If you picked up a pound or few more than that... pull a pound and divvy it up into a few ways and see what you like. Blanche/shock, steam/shock, raw, and roasted. Toss them all into the freezer for a week then thaw and taste test them all.

If you got enough and have the fridge space, consider making a jar of pickled Brussels sprouts. If you do canning, there’s good recipes for that too.

I did a bit of experimenting about a dozen years ago when I grew them in the garden.

Any vegetable you see in your grocery freezer section you can freeze at home. But they have some methods like flash freezing quickly that takes a bit of effort at home. Not difficult. Like Annie mentioned, a quick blanch and into iced water. Pack and freeze flat or freeze on a sheet pan then pack in portioned zip-locks or food saver. I found that I liked the small ones left whole and blanched froze best. Or similar sizes.

We roast mixed trays of roots and veg all winter. Usually just includes less than a dozen Brussels at a time. I don't thaw them, just toss and roast with the other fresh veg/roots.

If you just have a pound, I would use them up over the next 10-14days various ways. 4-5 pounds I would enjoy some fresh and blanch and freeze the rest. Use up over the up-coming holidays.

When I grew them I would have 15-20 pounds. Too many. My garden has switched to what I can't get locally. My market always has Brussels in an 'a-la-cart' bin so I can pick the size I want. Not expensive.

The big giant ones I like to just saute the leaves. Medium ones are great shredded fresh in raw salads. Cut in half grilled/roasted, Steamed/boiled fork tender....I like all ways prepared. Just not mushy/over-cooked. Or hard roasted like some stupid restaurants think is fine.

Thanks guys! I bought a couple of pounds, they were already bagged. Since they do keep in the frig I'll eat them as I go. It would be easier if hubby was eating, but he has zero appetite.