I was assigned “green vegetable” - what would you bring?

[Anonymous]

My go-to would be Jacques Pepin's recipe for green beans (very butter-heavy, yum) or roasted broccoli tossed with a parmesan/lemon/breadcrumb mixture.

[Anonymous]

How are all these saute/roast suggestions going to work being served 2-3 hours after preparation?

[Anonymous]

Anonymous wrote:How are all these saute/roast suggestions going to work being served 2-3 hours after preparation?

Roasted vegetables are delicious at room temperature.

[Anonymous]

Anonymous wrote:

Anonymous wrote:OP here. If I do roasted Brussels sprouts, I just make them completely at home and put them briefly in the oven before dinner to warm them? I’m guessing we will be asked to arrive an hour or two before dinner is actually served.

They're usually okay a little cold too. I wouldn't count on any oven time as the oven is likely being used by the host.

Roasted asparagus is fine cold too.

And it smells far better too!

[Anonymous]

OP here. Thanks all! I'm going to do roasted brussels sprouts with balsamic and hope for the best wrt to serving them later.

[Anonymous]

Creamed spinach

[Anonymous]

Anonymous wrote:How are all these saute/roast suggestions going to work being served 2-3 hours after preparation?

They’ll be a weird texture unless crisped again, but still tasty.

[Anonymous]

Asparagus. But how many stalks per person?!

Just kidding. I’d bring either creamed spinach or some kind of festive green beans.

[Anonymous]

I would go with something that will present well after travel and needs no oven time at the host’s house. Brussels and green beans (roasted or as a salad) are sturdy and fit the bill.

[Anonymous]

Anonymous wrote:I make this every year and people love it. It can be made ahead of time (it tastes best made at least 24 hours ahead), doesn't need to be reheated, and is a good contrast to the other heavy thanksgiving foods.

https://www.recipetineats.com/ny-times-famous-broccoli-salad-with-sesame-cumin-garlic/

Perfect! I'm not the OP, but I'm making this!

[Anonymous]

Anonymous wrote:

Anonymous wrote:I let my family pick, and they want Ina Garten's roasted broccoli (people over the age of 10) and plain peas (people under the age of 10).

Do you transport the broccoli bc it looks like it supposed to be served hot and an hour drive plus arriving 1-2 hours prior doesnt work. This is why hosts should think about what travels well and delegate appropriately.

Casseroles, rolls, desserts, etc. all travel well. Vegetables (omit salads) dont.

I have made it at the destination, and reheated it, it was fine either way.

But yes, serve hot.