I love to roast my Brussels sprouts coated in a little olive oil. Is this still possible if I freeze them? Will I still be able to peel the leaves? Or should I peel and then freeze? They can't be mushy. Any ideas?
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Frozen Brussels sprouts will be mushy as the freezing breaks down the cell structure. One way round this is to slice your sprouts up very finely, and then freeze them. When you come to cook them they can be sautéed at a high temperature in a little butter, and regain some crispness that way.
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