Preparing Christmas lunch

I tackle one veg every day the week before Christmas. I peel and blanch my potatoes, drain, coat with olive oil lightly and let them cool, then freeze them. They are all ready to go on the tray to roast. The next day a will blanch the sprouts, drain, cool and freeze. The next day I will prepare the parsnips, drain, coat in olive oil lightly, cool and freeze, ready to roast with the potatoes. I then prepare the carrots as above. Christmas day prep all done with minimal pain and stress.