Easy Ways to Tell if Your Brussel Sprouts Have Gone Bad

• Throw out fresh brussel sprouts that have a foul odor, yellow or wilted leaves, a mushy or slimy texture, or dark spots.
• Use fresh brussel sprouts within 1–2 weeks of getting them. Store the brussel sprouts in a plastic bag inside your fridge, and wash them before cooking them.
• Get rid of leftover cooked brussel sprouts after 3–4 days in the fridge, or when they have unpleasant odors and mold growth.

Signs of Bad Brussel Sprouts

Foul, moldy odor When your brussel sprouts are still fresh and good to eat, they won’t have much of an odor or they may smell a little earthy. Brussel sprouts normally only smell after you cook them, so toss out any that have any strong odors while they’re still raw. When you cook brussel sprouts, it’s normal if they have a slight scent of sulfur. Compounds breaking down in the leaves during cooking release the smell.

Yellow or wilted leaves Fresh brussel sprouts have bright green leaves that are tightly compacted together. As the brussel sprouts get older and start to spoil, their color lightens and the leaves soften and separate. If only the outermost leaves are yellow or wilted, just peel them off and cook the rest of the brussel sprout. If it looks wilted or yellow throughout the entire veggie, then toss it out.

Mushy or slimy texture Brussel sprouts feel firm and dry to the touch while they’re fresh, but bacteria that cause spoilage will break down and soften the leaves. If you feel a slimy film or if your brussel sprouts have soft tender spots, then throw them away instead of eating them.

Black or brown spots Brussel sprout leaves normally look bright green and have light green or white stalks. While they age, more brown and black spots form as the leaves deteriorate. If you notice multiple dark brown or black spots covering the leaves and stalk, the brussel sprouts have started going bad and it’s time to toss them. If the brown or black spots are light and only on the outer layers, peel off the leaves or slice the stalk with a sharp knife. If it still looks brown or black, then throw the brussel sprout away.

Multiple insects inside the leaves Brussel sprouts are a little prone to pests like aphids and beetles that may hide between the tightly packed leaves. Cabbage worms may also chew through leaves and create holes. While you can rinse away a stray bug here or there, it’s better just to throw your brussel sprouts away if they’re crawling with pests.

How do you tell if cooked brussel sprouts are bad?

Mold growth When mold spores land on your food, they will slowly grow and form on cooked brussel sprouts, even if you keep them in the fridge. If you notice slimy or fuzzy spots on your leftover brussel sprouts, avoid eating them and toss them out. Even if mold is only on a part of the brussel sprouts, it may contaminate the surfaces around it and make the rest of your food unsafe to eat.

Unpleasant, sour odors While cooked brussel sprouts already have a slight sulfur smell, the odor may turn sour the longer you keep them in your fridge. If you notice that your brussel sprouts have a different smell than they had before, play it safe and throw them away instead of risking getting sick. Bacteria may grow on leftovers even if there are no signs of mold or odors. If you’re not sure how long the brussel sprouts have been stored, it’s best to throw them out to play it safe.

How long do brussel sprouts last?

Fresh sprouts last 1–2 weeks in the fridge or 3–5 weeks in the freezer. When you have fresh brussel sprouts, keep them in a plastic bag inside of your fridge near your other vegetables. If you want to freeze your brussel sprouts, boil them in water for 3–5 minutes first to preserve their flavor and place them in an air-tight container. Wait to wash your brussel sprouts until just before you cook them. Washing brussel sprouts before storing them could make them spoil more quickly. After 3–5 weeks in the freezer, your brussel sprouts will still be safe to eat, but may taste less flavorful when you reheat them.

Cooked sprouts last 3–4 days in the fridge or 3–4 months in the freezer. After cooking your brussel sprouts, store them in an airtight container and put them in the fridge. After 3–4 days, there’s more risk for bacteria to form, so toss the leftovers out. Otherwise, freeze the brussel sprouts and use them within 4 months for the best flavor and texture. When you reheat your leftovers, make sure they reach an internal temperature of 165 °F (74 °C) to kill any bacteria that may have formed.