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Set your burner on high, and wait until the. A vacuum sealing system is an excellent investment, especially if you do a lot of freezing. Fill your frying pan with just enough oil to submerge your food in.
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Transfer the frozen sprouts to freezer bags or containers, and squeeze out as much air as possible. Stir in onion and cook until soft, stirring often, about 5 minutes.Spread the sprouts out in a single layer on a large rimmed baking sheet and pat them dry.Immediately plunge the blanched sprouts into the ice water to halt the cooking process.You can either cook them in large, medium, and small batches or add the medium ones after the large ones have cooked for 1 minute and then add the small ones after 2 minutes have passed. Blanch the large sprouts for 5 minutes, the medium sprouts for 4 minutes, and the small sprouts for 3 minutes. Add the sprouts to the boiling water, the larger ones first.Blanching time depends on the size of the heads, so sort and separate the sprouts by sizes.Bring a large stockpot of water to a boil over high heat. And EVEN if you pan-fry your Brussels sprouts with bacon and maple syrup, we still think they count as a healthy vegetable.Fill a large bowl with ice and water set aside.The salt will coax out any insects or worms that might be hiding in the leaves. If you suspect insects, soak the sprouts for about 1 hour in cold water with 1 tablespoon of salt per gallon. When they float to the top and have a nice golden brown color, about 3 minutes, remove them with a slotted spoon and transfer them to a paper-towel-lined sheet tray. Trim and discard the root end and any coarse, yellowed, or damaged outer leaves. When the oil is 400F, add 1/2 of the Brussels sprouts and turn the heat to high. Choose firm, compact sprouts from 1 to 2 inches in diameter.