I have parboiled potatoes, shaken them about for furry edges, then frozen them. On Christmas Day I tipped them straight into a pan of hot duck fat and roasted them - utterly gorgeous. And no faff on the day. Peel and chop carrots and trim sprouts, keep in zip locks in the fridge overnight if you're doing loads - or just delegate on the day to the first person that asks if they can help!
You can par boil roasties, freeze them on a tray so they stay separate, then bung straight into hot goose fat from frozen on the day. I haven't tried it yet (first time this year!) but it's a trick I learned at college.
I've done this in the past and roasted veg in the day so peeled, chopped and blanched parsnips, carrots sprouts etc and finished off as appropriate. DH insists this makes them soggy and he then took over the Christmas Meal prep so I let him More time for me to at choc, sip Bucks Fizz and watch telly.
I have cooked Delia's red cabbage and frozen it and it has been fine but none of the other items. Only did this as cooked far too much off it for a dinner late November and thought it would save me doing it again. I bagged it in zip lock bag and froze it, defrosted it the night before and heated in microwave when ready to serve.
Hello I know people who do their Christmas veg (parsnips, roasties, sprouts and red cabbage) all in advance and freeze then just re-heat on the day. Has anyone done this and can recommend and also, how do you actually prepare them and reheat? Thanks. PS Have also posted this in the Christmas thread