Brussell Sprouts..Which is better? Roast vs Saute
I have been trying to decide how to serve this vege on Thanksgiving Day. I will have a big 20 lb'er in the oven...so maybe roasting is not the way to go. Or, can they be roasted *ahead of time*, early in the day...and then quickly reheated somehow? Which method do you prefer? Preping early...store in a zip loc in the fridge, and saute just before serving? What do you all think?
I vote for roasting. You can prep ahead of time (slice in half, toss with olive oil; salt & pepper right b/4 they go in the oven). They will roast for about 20 minutes while your turkey is resting on the counter. I find sauteeing them too tedious b/c I'd rather be watching football.
Several posts to the board about thanksgiving sides suggest that roasting wins.
However, you might be able to saute if you consider slicing them chiffonade style, or perhaps using the very tiny ones, and cook in something flavorful like rendered bacon fat...
try searching the recent thanksgivng posts for brussels spouts recipes/suggestions.
My sister and I did it on the stove one, year, not sauteed but pan fried. It was great but a lot of effort, a little smoke, and 4 pans to get them all done for a large crowd. Baked is much easier but not nearly as tasty. But...what if it were baked on a hot stone? Then you might get that crustiness of doing it on the stove but it would be easier. If you did it in the stove, you could do it in the time after you took the turkey out and had it sit and carved. I think sauteeing after cooking, as you suggested, would work. The only thing is the outer edges might come off--but no biggie.
One thing that really helps them cook (if you want them whole), regardless of method, is to cut off the stem end, peel the outer leaves off, and make an "X" cut in the middle of the stem, thus allowing heat and moisture penetration throughout. I actually prefer them boiled in salt water and drained. Not as exciting flavorwise but easier to snack on, munching like popcorn!
i vote for braised. easy and, as a cook's illustrated article pointed out one year, perhaps the most delicious way to serve them. They become tender and almost sweet. if you want to be decadent, they are particularly delish braised in cream or half and half.