If you are roasting Brussels sprouts bug only have one oven?!

[Anonymous]

What do you do? I changed my mind and have decided to coat them in evo, salt, pepper and roast. But I only have one oven and I have to cook my turkey - so, what should be my tactic here?

[Anonymous]

We sometimes cook the turkey on our outdoor grill-- works great except you have to go outside to smell the turkey cooking.

[Anonymous]

Cook them while the turkey rests. They don't take very long.

[Anonymous]

Brussels sprouts don't take that long. Put them in when the turkey is resting.

[Anonymous]

Thanks!

[Anonymous]

Or you can roast night before and reheat. Not ideal but works

[Anonymous]

You can also pan roast them. But as done else said you can also do them while the turkey rests.

[Anonymous]

Very important to allow sufficient resting time for turkey. This allows you to do a bunch of other stuff.

[Anonymous]

Do you have a toaster oven or convection countertop oven? I have done sides in my toaster oven.

[Anonymous]

Depending on how many you need to make, do you have a toaster oven? Ours roasts beautifully. We're deep frying the turkey outside and it really helps with keeping the oven clear for other things

[Anonymous]

I have a wonderful recipe - I think it's from Food & Wine, that calls for shredding the brussels sprouts and sautéing them in a little bit of bacon fat, and then you sprinkle the crumbled bacon on top. It's the best thing ever.

[Anonymous]

Another good recipe from Food & Wine has you slice the sprouts in the Cuisinart. They cook in abt 30 mins. You use olive oil, kosher salt and fresh ground pepper for roasting and sprinkle a little parmesan cheese on them at the end. They are addictive! You could do ahead and reheat or cook while turkey is resting.

[Anonymous]

Anonymous wrote:I have a wonderful recipe - I think it's from Food & Wine, that calls for shredding the brussels sprouts and sautéing them in a little bit of bacon fat, and then you sprinkle the crumbled bacon on top. It's the best thing ever.

Love this! I sometimes use balsamic on it as well.

[Anonymous]

I agree that if you're not doing a huge quantity, pan-roasting in a 12" skillet (not nonstick) works well. But if you crowd them, they'll steam, not roast.

I also agree with the PP that doing the turkey on the grill works great if your grill's big enough. But make sure you have a spare bottle of propane. Nothing sucks like going out to check on your bird and discovering that the gas ran out and your guests will be here in an hour.

[Anonymous]

What's wrong with boiled sprouts?