oven timing dilemma

JoBell123

Making dinner tonight I have an entree and side dish that both need to be cooked in the oven, at different temperatures:

Eggplant lasagna - 30-40 min @ 425

Brussell sprouts - 15 min @ 350

 

I'm thinking I'll do the brussell sprouts first, then cover them and hope to keep them warm.  Or maybe pop them back in briefly when I take the lasagna out just to warm them back up.

Other thoughts?

BridgetMc

Roasted Brussels sprouts do pretty well being cooked in advance and then reheated just before serving.

But, since lasagna is supposed to rest for about 10 minutes after it comes out of the oven anyway, and I like roasting vegetables at higher temperatures, I would just put the sprouts in when the lasagna comes out, and leave the oven at 425 while they're cooking.

bmk112302

I would just turn the oven back to 350 and throw them in the oven after the lasagna. You can take advantage of cooking them for a little bit at the higher temp without waiting for the oven to cool down. I would rather serve them warm, than reheat.

sporky

brussels sprouts do fine being roasted at higher temps. you could totally just throw them in with the lasagna for the last few minutes. just don't keep them in for the whole 15 minutes. they won't need that long at the higher temperature.

MrsWindyCity

BridgetMc:

Roasted Brussels sprouts do pretty well being cooked in advance and then reheated just before serving.

But, since lasagna is supposed to rest for about 10 minutes after it comes out of the oven anyway, and I like roasting vegetables at higher temperatures, I would just put the sprouts in when the lasagna comes out, and leave the oven at 425 while they're cooking.

This is what I'd do, too. 

JoBell123

Thanks everyone!  I'll definitely do the lasagna first, then the sprouts.