I haven't tried it, but I suspect that it wouldn't be very successful because of the water content of leafy green veg. Maybe you could freeze just one to see how it goes.
You sure can freeze them. I saw this last night but didn't have time to post for you how to do it.
Freezing Brussel Sprouts
Select green, firm and compact heads. Examine heads carefully to ensure that they are free from insects (putting them in a large pot of heavily salted cold water will get any grubs out too). Trim and remove coarse outer leaves. Wash throroughly and sort into small, medium and large sizes. Water blanch small heads 3 minutes, medium heads 4 minutes and large heads 5 minutes. Cool promptly, drain and pack leaving no head space. Seal and freeze <- that is if you are using a container to freeze them in, but I only use snap lock bags and freeze vegetables in portion sizes. you just have to make sure that you get all the air out of the bag by gently pressing on it kwim?
Hot water Blanching
As a guide use 4lts of water per 500g veges. Use a basket too if you have one as this makes it easier (and safer) to get the veges out (and is also important for the next step of cooling them) - I have a large pasta pot that comes with a colander insert and I use it more for preparing our veges than I do pasta LOL. You need to bring the water to a vigorous boil and keep it boiling for the entire time. As soon as you put the veges in, start timing.
Cooling
As soon as the blanching is done you have to cool them quickly to stop them cooking. Take the basket out of the boiling water and IMMEDIATELY plunge the basket into a pot of cold water at 15deg or below. I just use our sink with some ice cubes in it and then run the cold water over them from the tap otherwise the hot vege will warm the water. Cooling them should take the same amount of time as blanching them. Drain really well as having too much water can cause a loss of quality while they are frozen.
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Freezing brussels sprouts?
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