Blanching Brussels sprouts involves boiling them briefly before plunging them into ice water, effectively locking in color, texture, and flavor while killing surface bacteria.
Brown discoloration in frozen Brussels sprouts is caused by unblanched enzyme activity, which also leads to a decline in texture and taste, resulting in mushiness.
Even if frozen Brussels sprouts appear brown on the inside, they may still be safe to eat, as browning often indicates freezer burn rather than spoilage.
To maintain quality when freezing, select the freshest Brussels sprouts, prepare them by trimming, and then blanch to preserve their best qualities.
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