In a couple hours I’m going to be doing a reverse sear on some nice ribeyes. I also want to roast some brussel sprouts with olive oil. The problem is this: the sprouts need a high temperature in the oven (around 400) and the steaks need it low (something like 250).
Both dishes will suffer if not served immediately after they are ready.
Anyone have an idea how the sprouts will turn out if I let them cook low with the steak and then crank up the heat during the rest/sear portion of the steak cooking? My thought is that I’ll only succeed in drying out my veggies.