depends....

It depend on how fresh the sprouts are to begin with. I cut mine off the stem a few weeks ago washed and sliced in half with intentions to cook that night. Something came up and I popped them in a storage bag, crossed my fingers and didn;t cook them until my first chance...3 days later. They were crisp, green and fresh and tasted fantastic. Fire away!

OP here - thanks everyone. I was just looking for things to do to cut down on the Thursday prep work. I will hold off until Thursday. We're just roasting them, so I won't be cooking them until Thursday.

And no, I'm not the cheese person. You seem kinda angry though. I hope you're able to have a good holiday.

OP - I would wait until Thursday to trim them. Otherwise, the ends will dry out. I understand wanting to get ahead, though. I've got two pounds of green beans in the fridge that I'd love to trim right now!

Anonymous wrote:Are you the same poster who wanted to shred her cheese yesterday? It seems like you don't understand the difference between prep work and destroying food.

NP - there is no need to be rude.

Are you the same poster who wanted to shred her cheese yesterday? It seems like you don't understand the difference between prep work and destroying food.

They will turn brown unless you want to cut and cook them and then reheat on thursday.

I think you are making a mistake with this. If you want to make an entire dish today, that can be reheated through on Thursday, that would be good. But cutting vegetables? That is not going to work. They are going to lose their freshness and flavor.

I'm kind of working from home today and trying to do some prep work. I just peeled and cut my carrots, for example.

I'm serving brussells sprouts. Can I wash and trim them today or do I need to wait until Thursday? thanks.