All About Brussels sprouts
Your complete guide to brussels sprouts - discover how to store it properly, identify when it's gone bad, and find the best substitutes for your recipes.
How Long Does Brussels sprouts Last?
Storage times and freshness tips for brussels sprouts in different conditions.
Safety first: This guide provides general information. When in doubt, throw it out! Trust your senses and err on the side of caution. If something smells, looks, or tastes off, don't consume it.
Raw, trimmed/cut in fridge3-5 days
Signs of Spoilage
Discoloration (browning on cut surfaces, yellowing), sliminess, strong unpleasant odor, visible mold.
How to Check
Visually check for vibrant green color; browning or dullness, especially on cut surfaces, indicates degradation. Touch for firmness; any sliminess is a clear sign of spoilage. Smell should be fresh; a strong, sour, or 'off' smell means they've gone bad.
Storage Tips
Once cut, brussels sprouts degrade faster due to increased surface area exposure. Store them in an airtight container or a sealed bag to minimize air exposure and moisture loss.
Cooked in fridge3-4 days
Signs of Spoilage
Dull or discolored appearance (e.g., brownish-green), slimy or excessively mushy texture, sour or unpleasant odor, visible mold growth.
How to Check
Visually inspect for a fresh, appetizing appearance. Discoloration, dullness, or the presence of mold are clear indicators of spoilage. Touch them – they should not be slimy. Smell for any sour, rancid, or 'off' odors; a mild, cooked vegetable smell is normal.
Storage Tips
Allow cooked brussels sprouts to cool completely (within 2 hours) before transferring them to an airtight container and refrigerating. Reheat thoroughly to 165°F (74°C) before serving.
Raw, untrimmed in fridge1-2 weeks (up to 3 weeks if very fresh and stored optimally)
Signs of Spoilage
Yellowing or browning outer leaves, soft or mushy texture, black spots or mold, a strong, unpleasant sulfurous odor (more than just a mild cabbage smell).
How to Check
Visually inspect for bright green, compact sprouts. Yellowing or brown leaves indicate age. Touch them – they should feel firm and tight; softness or sliminess is a sign of spoilage. Smell them – a fresh, mild, slightly earthy or cabbage-like smell is normal; a strong, pungent, or sour odor means they're bad.
Storage Tips
Store in a loosely closed or perforated plastic bag, or a mesh bag, in the crisper drawer of your refrigerator. Do not wash until just before use, as moisture can accelerate spoilage.
Frozen (blanched)10-12 months
Signs of Spoilage
Significant freezer burn (dry, discolored patches), off-flavors (though still safe), excessively mushy texture after thawing. While freezer burn affects quality, it doesn't necessarily make them unsafe.
How to Check
Visually check for excessive ice crystals or dry, shriveled spots (freezer burn). The color should still be relatively vibrant. After thawing, they should not be excessively waterlogged or completely mushy. Any strong, uncharacteristic odor is a concern.
Storage Tips
For best quality, blanch brussels sprouts before freezing. Wash, trim, blanch in boiling water for 3-5 minutes, then immediately cool in ice water. Drain thoroughly, pat dry, and freeze in a single layer on a baking sheet before transferring to airtight freezer bags or containers. This process helps preserve color, flavor, and texture.