What's wrong with boiled sprouts?

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 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.

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.

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.

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

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

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

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

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

Thanks!

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

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

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

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?