[chillimummy]

My dad cooks his sprouts with chestnuts and always cooks his celery for about an hour in stock then makes lovely gravy with the stock.
I coat my partly cooked potatoes in seasoned flour and then roast. Gives them slightly crispy coating.
Carrots are nice with bit of orange added.

Mrs Bee your sprout recipe sounds delicious. Will definitely try though I love sprouts so much that have eaten pile of them with gravy and nothing else for a meal. Lived on my own then though!   

[Mrs Bee]

I love sprouts but they do have an unfortunate effect don't they? 

[LilacSandy]

I do my potatoes the same as chillimummy, but I add two teaspoons of dry mustard power to the flour mix.

When I ran out of honey I put in a tablespoon of Lemon Curd into the bottom of a pan with just one tablespoon of oil to roast my carrots and parsnips, SIL cannot wait to dive in every Sunday and demands that I use this instead of honey.  The rest of the family like it as well.

[tosca100]

I managed to get some small parsnips in the market, they are rare out here. But though they looked nice, they were woody and fibrous. I have boiled and roasted them, and frozen them and will bring them out to honey roast on the day, but no idea if we will be able to eat them.

Baby carrots are in the ground, must cover as soon as the snow melts.

Managed to get frozen sprouts in kaufland, and will shove them in the wood burner oven with sliced onions and chestnuts to roast as frozen courgettes do well this way (they were a revelation!) I doubt we will be able to get any fresh ones, which is a shame as I love them.

And roasties.

[devonbarmygardener]

Mrs Bee your sprout recipe sounds delicious. Will definitely try though I love sprouts so much that have eaten pile of them with gravy and nothing else for a meal. Lived on my own then though! 

I still do this!

[sarajane]

I already have 2 large bags of parsnips in the freezer. They were boiled for 5 mins, thrown into a large tray and tossed in oil, open frozen and then bagged so I can take them out and just chuck 'em in the oven for 40 mins. I'll be doing the same with the spuds next week.

I also have a BIG cauliflower cheese in the freezer.  Caulis were on offer so 2 caulis lightly boiled, well drained and covered in nearly 2 pints of cheese sauce.  I make the cheese sauce slightly thicker than usual just in case the cauli is watery and put this at the bottom of the oven for about an hour.  Delish.  Roast dinner is not a dinner in our house without this.

We also have about 2lbs of chestnuts in the freezer (picked in October from the local forest and I spent about a week of nights peeling them) and these will be put in amongst the roasties and then mixed in with the sprouts before serving.  The tiny chestnuts were mixed with stuffing, made into balls and frozen.

We have 13 for boxing day lunch and although all this comes from the freezer, I feel no guilt as I know its quality ingredients, tastes great, I know I have made it and gosh ... it does make life easier 

Sprouts and the carrots and sweede however I do cook fresh.

[Mrs Bee]

Oh yep, it pays do plan ahead and use your freezer when you are cooking for a crowd.

If you don't you end up to tired and frazzled to enjoy Christmas.