It’s no secret that cooking for Thanksgiving is a lot of work. That means it’s a great idea to find ways to prep your meal in advance.
As it turns out, you can prep Thanksgiving vegetables before the big day to make your cooking process even smoother.
Non-starchy vegetables, such as sweet potatoes, onions, and carrots, can be peeled and cut for up to two to three days. But If you decide to prep an onion early, wrap it in aluminum foil in a sealed container in the fridge to prevent the smell from contaminating your other foods. Cruciferous vegetables, like broccoli, cauliflower, and Brussels sprouts, can also be prepped three to four days early.
In fact, you might have already seen some of these veggies chopped in the grocery store! While they might cost a bit extra, if you really want to save time, you can always opt to get them pre-chopped to save even more time.
Rubbermaid 42-Piece Food Storage Containers with Lids
Store prepped food and leftovers in easily sealable containers.
There are, however, some vegetables you’ll want to save until the day of. They include leafy greens and produce that can oxidize quickly. Leafy vegetables like lettuce, baby spinach, and herbs can wilt and go bad if cut too early. Also, avoid prepping starchy root vegetables, like potatoes and parsnips, to prevent them from turning brown.