Dilemma: how to roast Brussels sprouts ahead and reheat?

I wouldn't. I'd minimally par-cook ahead and then roast high before serving.

I think 7 minutes is the magic number with the Brassica family. After that the odor and color starts creating problems.

Another option would be to use shaved brussel sprouts rather than whole so the entire process can be quick and done before serving..

 
ah, well that changes things. I thought you just wanted to prep ahead.. Would it be possible

to put empty cans (risers) on the pans with the mini meatloaves and bake them second tier?

So, two sheet pans stacked per rack in the oven.

(This is the circuit board designer in me coming out. Trying to maximize all available 3-dimensional space.)

 
I think it is that you need a different veggie then. They will not be good if

not done at serving time. Just my opinion.
There are other roasted veggies that will hold--green beans, broccoli, even cauliflower--better than brussels sprouts.

 
Maybe big pans of Briami?It's fine at room temp and you'll get your potatoes & veggies as all in one

Good way to use up all that zucchini too! (assuming your event is coming up soon)

 
This is a great idea.. You can always stick them in the oven or

under a heat lamp for a few minutes but that kitchen will be warm enough, so room temperature will be great. I have served this at room temp a lot, like it better that way.

 
I was inspired by this to make a half sheet pan of all veggies, no potatoes,

in order to use up 1/2 eggplant that was looking a bit tired, and a plethora of beautiful red and yellow bell peppers, tomatoes which were starting to get tired, garlic, yellow and green patty pan squash, onion, and my addition of lemon wedges. I love the way the lemon caramelizes and you can eat the whole thing, which is so good for you.
I see lots of good veggies in my lunches this week. I used Evelyn's recipe which calls for fresh mint, oregano and cilantro, but instead I will add fresh basil at the finish. I did add the mint and oregano with the evoo, salt and pepper.

 
Jane, the Briami idea is a good one- can use any number of veggies in it, can omit potatoes

It does hold really well and it is good room temp as MoNJ says. It would be fairly easy to make for that size of a crowd. You could use green beans, carrots, eggplant, cauliflower or whatever in it besides the zucchini. You could just roast a bunch of veggies and forget the cheese in the Briami recipe too. What else are you serving with the meatloaves?

 
BB (before Briami), I made ratatouille

which is why I add eggplant to Briami and last time I made a batch, fresh basil with fresh mint. We love the mint!

Karen, I'm jealous of your half pan smileys/wink.gif But we ate well last night - so not too jealous. Colleen

 
And how about a sprinkle of corn on the top of your roasted veggies?

We are at the end of our corn season here but I have captured summer by freezing cooked kernels and adding them to just about everything - like lentil soup yesterday smileys/wink.gif. A pop of sweet and crunch. Colleen

 
Briami is too "complicated". We want to do a simple roasted veg with the meatloaf and mashed potatoe

The difficulty is not having a nice variety of veggies, but what can be roasted a day ahead, held overnight, then reheated for the meal. Some, like squash, do well, but we need a green vegetable too.

 
ok- how about zucchini chunks roasted with a bit of onion?

If you use small or medium zukes they should chunk well and not be too watery- or use large zukes and seed them.

 
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