Pillog....I think you have some good points. I realize now you are right and I will just do my prep a few days ahead and have everything ready to go the day of,

thanks for the advice.

I'll often take several of the veggies that I have frozen from my garden and make a roasted veggie medley. Use a foil pan on the grill or in the oven or even a crock pot would work if you add a bit of water or chicken stock.

I usually include broccoli, cauliflower, carrots, green beans, brussels sprouts, white and red onions, summer squash, sweet peppers, baby portobello mushroom, and garlic. Plenty of butter, EVOO, and seasonings to taste.

Some of the more delicate veggies like broccoli and mushrooms are best added towards then end of the cooking time.

LoneJack, that sounds lovely. But that also depends on your having garden fresh veg which you already know how to freeze, including the correct prep, wrap and freezer.

Pillog - you are correct that you must have a sizable garden to make it worth while. Blanching and freezing is pretty easy using the National Center for Home Food Preservation freezing guidelines. It does require a vacuum sealer for best results and maximum storage time. I flash freeze most things on baking sheets after blanching and before packaging.

Good luck and I hope your Christmas meal is a big hit!

if you choose hearty veggies that don’t spoil quickly, you can buy them in advance to save rushing around last minute, like squash, beets, turnip carrot etc. I like squash as you simply cut it in half and roast it, easy peasy, no peeling etc.

Similar to what Lone Jack posted, I sometimes roast up a big batch of potatoes, squash and root vegetables, and freeze half. That kind of thing freezes fairly well, although fresh is better. It also keeps fairly well in the fridge for a day or two for reheating, and that is better than freezing and reheating.