Normally when I cut my veggies ahead of time I put them in water in the fridge until the next day. Since I am going to roast these veggies tomorrow I am wondering if putting them in water will work.
I'm going to roast carrots, parsnips, cauliflower, and sweet potatoes. I want to do the prep work tonight. What's the best way to store these veggies until I roast them tomorrow?