I'm going to a luncheon tomorrow and have offered to bring a roasted veggie platter. I'm making roasted small red potatoes, Brussels sprouts and asparagus. If I wash and cut the potatoes tonight, how do I keep them until I'm ready to roast them in the morning? Should I just put them in a bowl, add olive oil, cover and put in the fridge or should I put them in a bowl of water instead to prevent them from turning brown? The potatoes are rather small but they will all be cut in half. What about the asparagus and Brussels sprouts? Could I wash and cut those to roast in the morning? TIA!