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Dilemma: how to roast Brussels sprouts ahead and reheat?
- Thread starter cheezz
- Start date
No, I don't think it would hold at all. Serve the green beans--they hold their color
as well as anything else. And if you roast them, I don't find they turn gray--but they also won't hold.
And I agree about no briami--THAT is a lot work and hard to portion really because of the variety of things in it--and I LOVE it.
Green beans, tiny lima beans (we call them butter beans), even peas and carrots. Bring to a boil from frozen and serve.
Another green bean that is really good is Italan green beans. They are VERY good frozen, and I like them better than regular "string" beans.
Just my opinion, but serving that many, and having to arrange the oven situation, I think simplifying without compromising flavor is a good idea. You can get a LOT of green beans/etc. in a stock pot on top of the stove--spill them into a serving pan for serving.
as well as anything else. And if you roast them, I don't find they turn gray--but they also won't hold.
And I agree about no briami--THAT is a lot work and hard to portion really because of the variety of things in it--and I LOVE it.
Green beans, tiny lima beans (we call them butter beans), even peas and carrots. Bring to a boil from frozen and serve.
Another green bean that is really good is Italan green beans. They are VERY good frozen, and I like them better than regular "string" beans.
Just my opinion, but serving that many, and having to arrange the oven situation, I think simplifying without compromising flavor is a good idea. You can get a LOT of green beans/etc. in a stock pot on top of the stove--spill them into a serving pan for serving.
All-American green vegetable from my childhood was canned peas.
I never had Brussels sprouts until I was an adult.
Or an artichoke until age 26. (Thank you John.)
I was 32 before I tasted a fresh sliced avocado (although I'd had guacamole)
Sprouts came into my life at 30.
Kale didn't make it until 58.
Who knows what I'll find in my sixties.
I never had Brussels sprouts until I was an adult.
Or an artichoke until age 26. (Thank you John.)
I was 32 before I tasted a fresh sliced avocado (although I'd had guacamole)
Sprouts came into my life at 30.
Kale didn't make it until 58.
Who knows what I'll find in my sixties.