Xmas Help Needed

[GrinchHater]

Hi, I’d like advice about making some things ahead - probably the day or evening before.

I’m wanting to make carrot and swede mash, should I just cut all this up and leave it in a pan of cold water out overnight, or can I make the mash and put it in the fridge the night before - I know I can I just mean in terms of flavour and best way to reheat?

I also want to do some kind of sprouts sautéed with bacon and onion - few questions. Can I make this ahead, and is it best reheated on the pan or air fryer maybe? Do I par boil or just lob the sprouts in the pan? Im thinking I chop them in half or more chops so it almost goes shredded like cabbage.

Also doing honey roasted parsnips and carrots - can I chop these the night before and leave in cold water - if I do should I keep the bowl out or refrigerated?

any tips for these specific bits of the sides are appreciated please!

Carrot and swede I usually make ahead and freeze so I’ve always found it fine being reheated

No idea in sprouts as we do cabbage but I have made this the day before and defeated and it’s fine
I chop most veg the night before and leave in water and it’s fine

And no never refrigerated the chopped veg I leave in the labs that I’m going to use the next day and just make sure it’s not next to a radiator

Carrot and swede mash - make before and just leave in fridge. Plenty of butter and black pepper, crème fraiche and horseradish also lovely mixed in. Heat in microwave on the day.
Roast Parsnips and carrots - you can prepare veg and leave in water or part roast and refrigerate. You might need to add a bit of extra honey when re heating
Brussels with bacon - I would half these for cooking/frying with bacon and just keep them in a plastic bag in the fridge. If frying on the day,
cook the bacon then cook the Brussels in the rendered fat.

If you want another easy veg to pre-do then I would recommend red cabbage.

I'm doing this one and the recipe advises on pre prep.
You don't have to use the chestnuts
https://www.bbcgoodfood.com/recipes/brussels-sprouts-bacon-chestnuts

Cook and mash the carrot and swede then store in a microwave dish to reheat and save a ring on the hob on the day