Will double-fried brussels sprout leaves (individual whole leaves) stay crispy?

I frequently do a roasted butternut squash/brussels sprouts dish for work parties, usually a maple-miso-bourbon glaze (similar to: https://toriavey.com/toris-kitchen/maple-cinnamon-roasted-butternut-squash/#recipe). This year we are dining outdoors and the host asked that we have our dishes hot and ready when we arrive (no reheating in their kitchen space). I was hoping to roast my veg in a comal, transfer to a heated enameled cast iron roasting pan, and dress with fried brussels sprouts leaves. It's a 30min drive to their house - can I single-fry or double fry whole b.sprout leaves and have them maintain their crispy texture? Should I put foil over my roast veg for the drive over? submitted by /u/tip_the_just [link] [comments]

Will double-fried brussels sprout leaves (individual whole leaves) stay crispy?

I frequently do a roasted butternut squash/brussels sprouts dish for work parties, usually a maple-miso-bourbon glaze (similar to: https://toriavey.com/toris-kitchen/maple-cinnamon-roasted-butternut-squash/#recipe).

This year we are dining outdoors and the host asked that we have our dishes hot and ready when we arrive (no reheating in their kitchen space). I was hoping to roast my veg in a comal, transfer to a heated enameled cast iron roasting pan, and dress with fried brussels sprouts leaves. It's a 30min drive to their house - can I single-fry or double fry whole b.sprout leaves and have them maintain their crispy texture? Should I put foil over my roast veg for the drive over?

submitted by /u/tip_the_just
[link] [comments]