What I do for something like this is prep by cutting, chopping and keeping dry and wet ingredients in different containers, on a sheet tray, in the fridge. That way when you pop out, it's a simple toss and bake.
I'm totally with ashtonkeefe on this one. Do not ever, ever make Brussels sprouts on one day and serve them the next. Don't even wait more than an hour to serve them, if you respect your guests, and yourself. The flavor takes a dramatic turn for the worst, seriously, and they get spongy/flaccid -- really unappealing.
I always trim, cut and put into a container with ice cold water, which I put in the fridge right away. I've done this 2-3 days beforehand and it works great! Lately, I've been taking them out of the cold water and putting into room temperate water with a few pinches of salt dissolved in it, for a light brine for about 30 minutes before roasting or pan frying - a trick from the 1941 edition of "The Joy of Cooking" . . . . . much better than blanching, by the way. ;o)
I figured. ;) Was hoping for a secret trick! I find these are SPECTACULAR when right out of the oven... timing is everything and timing is tough on turkey day. Oh well.
I worry that roasting the Brussels and pears in advance will result in a lackluster, potentially soggy side. I would suggest that you prep the Brussels and pears and toss them in olive oil, salt, and pepper the night before. Continue with the roasting instructions the next day so that they are fresh and vibrant when served.
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I always trim, cut and put into a container with ice cold water, which I put in the fridge right away. I've done this 2-3 days beforehand and it works great! Lately, I've been taking them out of the cold water and putting into room temperate water with a few pinches of salt dissolved in it, for a light brine for about 30 minutes before roasting or pan frying - a trick from the 1941 edition of "The Joy of Cooking" . . . . . much better than blanching, by the way. ;o)