BreezyCooking
Washing Up
Tonight I'm going to roast a chicken & strew chunks of root vegetables (rutabaga, turnip, potatoes, & carrots) in the pan around the bird to cook along with it. For a touch of color & to add a green veggie to this mix, I'd like to add a bag of frozen "petite" brussel sprouts to this concoction, but am not sure of the best way to do this, especially since there is nothing worse than mushy cooked-to-death sprouts.
I figure the options are:
1) Cook the sprouts separately & toss them with the roasted root veggies just before serving.
2) Just blanch the frozen sprouts & add them to the roasting pan about halfway through the cooking time (about 1 to 1-1/2 hours).
3) Add the still frozen sprouts to the roasting pan at some point during the cooking time.
Any suggestions?
I figure the options are:
1) Cook the sprouts separately & toss them with the roasted root veggies just before serving.
2) Just blanch the frozen sprouts & add them to the roasting pan about halfway through the cooking time (about 1 to 1-1/2 hours).
3) Add the still frozen sprouts to the roasting pan at some point during the cooking time.
Any suggestions?