Making Xmas roast veg in advance

[LorenzoCalzone]

Full disclosure I've previously just used Aunt Bessie's roast potatoes and parsnips, and tinned carrots. I'm not much of a cook.

This year I'd like the dinner to be a bit tastier so guess this means making the roast veg from scratch.

I'm thinking roast potatoes, parsnips and carrots.

Wondering if you got nice results freezing any of these things in advance or if its always best to just make on the day? I want things to be easy, but also want the food to be tasty.

Someone else is cooking turkey so oven space isn't such an issue.

i usually do them from scratch but am going to try starting them off to freeze this year following https://vm.tiktok.com/ZNRFB5sbs/ this lady

I've never made them in advance but I do prep the veg the day before. So peeling and chopping, keep in sealed containers in the fridge. Then at least all that needs to be done is the actual cooking which is just sticking them in the oven so the easy bit. I also don't par boil my potatoes first which saves that faff.

Also if you don't mind boiled carrots rather than roasted, for even more ease, frozen carrots either sliced or batons taste just fine and much better than tinned.

Same as @BabyLikesMsRachel - chop and prep all the day before so that only the actual cooking needs done.
How many are you cooking for?
I have been known in previous years to go to M&S and buy their big trays of roasties and other roasted veg. They come pre-seasoned and already in foil trays and they literally just need shoved in the oven. They’re lovely, mean much less washing up and are super easy!

Thanks! There's only 5 of us. Maybe the night before will be best as I only have a small freezer.

If you peel and prep the day before, roast potatoes etc. are really no big deal. You can parboil (8-10 minutes) in advance, too, then they just need to go into a hot oven with enough fat or oil just to give them a quick roll around or brush with a pastry brush.

Yes you can, there is only 4 of us and I always do them the day before. Following Deal Smiths Christmas book advice. Part boil potatoes and parsnips and them put them in the fridge coated in goose fat, which you can get in supermarkets at this time of year. Then roast Christmas day, very yummy.

You can also do further in advance and freeze, same method.

I haven't frozen already cooked veg but I prep the night before, potatoes, parsnips, carrots, sprouts etc etc, keep them in water overnight then bang them all in the next day, it's so much quicker just having the prep done. I'll also do meat then day before sometimes as we have a small oven.

There are many alternatives that are between frozen and from scratch. Sainsbury's maple roasting veg are great, I had them yesterday as a trial 😂Something like that are much tastier than frozen veg if you can't be arsed (no judgement I can't be arsed either and will be having those). I made from scratch a few years ago and was frankly pissed off that I had things on my mind on Christmas eve and the day so everything is prepped in advance now/from a packet except the turkey .

I've spent nearly 50 years making my own roast potatoes.

Last weekend I had Aunt Bessie's for the first time and cannot believe how fantastic they are. I've been missing out all these years.

This! I never make anything from scratch but I buy ready prepared stuff - Morrisons best roast potatoes are fab, their bread sauce is also good.

My mother got my siblings and I involved with Christmas veg prep from a very early age - obv age appropriate knives were used - oh no, this was the 70s-they weren't inventd then!! But seriously, young children can help peel brussels, carrots, parsnips, potatoes and all the other veg etc with a peeler even if someone older cuts them up. It means the person cooking on Christmas Day can enjoy the morning without food prep to fret about. It was a tradition I continued with my own children and we all still have the right number of fingers and toes.

@SeaAndStars the AB parsnips are horrible though, unless I got a bad run, very hard and woody and just didn’t cook.

I’m having to prep and freeze this year as we are goo going away next weekend and won’t be back till Christmas as Eve! We also have plans for Christmas Eve, plus the washing and getting sorted for the Big Day… 😧

So far I have par boiled my carrots and parsnips and tossed the parsnips in honey, flour and olive oil. I’ve done the carrots in orange, thyme and olive oil. Flash frozen then popped in a bag in the freezer. I’ve bought the potatoes and will do them tomorrow. Will get sprouts with the fresh stuff on Christmas Eve so it’s just them to get prepped. Am hoping the frozen offerings will turn out ok!

No point in doing in advance as it is just extra work, instead peel the day before and leave in water. On Christmas Day parboil the potatoes (10 minutes) then fluff up by bouncing in you colander. Cut the carrots and parsnips into 2/4 depending on size so they cook in 30 minutes, once turkey is out and resting, turn oven up to 200, plenty of fat in pan (I use sunflower oil due to vegans) salt and pepper, heat oil 2 minutes then tip in you potatoes and other veggies, swirl about to cover in oil and cook for 30 minutes. So easy. For extra flavour and interest I have added minced garlic, chopped herbs and chilli for last 5 minutes but very much optional. Keep all you vegetables simple, it will be delicious. Oh and don’t be afraid to mix and match with some prepared ideas eg i cheat and buy frozen cauliflower cheese often because i love it, others don’t, also gravy granules are convenient but can be made better buy adding meat juices to the gravy rather than scratch making it, similarly you can pimp up shop stuffing by mixing sausage meat with a pack of made up sage and onion stuffing, a chopped onion, handful of cranberries and a little ground cinnamon (extra fresh sage too but don’t buy specially, I grow it in my garden)