I'm a frequent reader and infrequent commenter. This year I am doing the veggies for Thanksgiving (small family, smallish quantities) but have to take whatever I make to my parents' house about 20 minutes away.
Husband and I love Brussels sprouts and oven roast them with olive oil, salt, pepper, maybe herbs at home all the time. I enjoy them most hot, fresh from roasting.
I'm trying to figure out my Thanksgiving strategy. Mom has one standard residential size oven and may have the dressing or something else heating in it. I could parboil or blanch the sprouts at home and roast or caramelize quickly in her oven, or on their grill in aluminum foil. I don't want to pre-roast and then take the sprouts, which will have cooled and gotten soft by dinner time. Or maybe that is the better option?
Any tips on getting the most enjoyable hot, browned sprouts at the dinner table at someone else's house? I sense that prepping as much as possible at my home will be key, but haven't tried this before. Other dishes (a cauliflower dish, roasted carrots) can just travel and be reheated more easily without loss of texture.