This year has been a very mild winter and all the Brussels Sprouts in the shops are quite bitter as they have not undergone any overnight frosts.
Can I mimic the effects of an overnight frost by leaving raw Brussels Sprouts in the freezer for some time? How long should I do this for?
I have access to both individual sprouts that have already been picked from their "tree" and also some "sprout trees" that are still intact but have just been sliced off above the ground.
All the answers that Google can find relate to freezing already-cooked Brussels Sprouts for later consumption, but I assume that once cooked it is too late to reduce the bitterness in this way - although I could be wrong about this.