Freezing Brussel Sprouts

I always wait for a frost to occur before buying brussel sprouts to freeze.  They're much sweeter and more flavorful after a frost.  Freezing them is simple:  Wash and remove any soiled or soft outer leaves.  Cut off any long stem pieces to within a quarter inch.  Immerse 2 cups at a time in 2-3 quarts of boiling water for 3 minutes.  Lift from boiling water and immediately dump into pan of ice water to cool.  When cool, drain and pat dry.  Package in freezer bags or containers.  I put two servings each in sandwich bags, then put the filled sandwich bags into a larger (gallon) freezer ziploc bag.

If I want to put a smile on Dave's face,

I serve these for supper--it's his favorite veggie!