Here is the sprout recipe I make every year and also a way of spreading the load and serving hot veg with the roast if you have a lot of people to feed.
The sprout recipe is an old GHK recipe that I adapted.
The sprout recipe serves 10-12 but you can scale it down and I freeze portions of it too.
225g bacon lardons, or pancetta cubes
1.4k Sprouts trimmed and halved if large
seasoning
75g butter
225g button mushrooms sliced
4 tabs plain flour
30 ml dijon mustard
30ml lemon juice
4 tabs single or double cream whichever you have.
*Boil the sprouts until just tender... cook them slightly less if you are going to reheat the following day.
*Drain the sprouts BUT RESERVE THE COOKING LIQUID. You need 600ml.
*Cook the bacon and the mushrooms in the butter until cooked and the moisture from the mushrooms have evaporated.
* Remove bacon and mushrooms from the butter and reserve.
*Add the flour to the butter and cook gently for a minute and then add the cooking liquid from the sprouts slowly, stirring all the time to ensure there are no lumps. Cook until thickened
*Then add the mustard, cream, lemon juice and stir to combine. Add the mushrooms, bacon, and sprouts and seaon.
* Either keep warm and serve straight away or pop into the fridge until the next day and cover with clingfilm and reheat in the microwave.
For other veg I get the smallest roasting bags I can from Lakeland and put aside one for each person.
The day before the event I prep all the vegetables I am serving with the roast and par boil them until they are just cooked and aldente. I then plunge them in iced cold water to stop the cooking and drain them.
When all the veg have been prepped this way I put a small portion of each veg in the bags. So each bag has a serving of all the veg. I put a small knob of butter on top and fasten the bags with the ties, put the bags on a baking tray in the fridge overnight.
On the day after the roast is cooked and rested, and the roasties are nearly ready I whack the oven up to full pelt and put the tray of veg in the oven to finish cooking. I leave them for about 10 mins until they are piping hot.
You can then either put the whole bag on each person's plate or I have a pair of scissors and cut off the top of the bag off just under the ties and tip out the veg onto the plate.
We dish up the whole dinner onto hot plates in the kitchen rather than everyone helping themselves and getting lukewarm dinners.
Hope you might find this useful.