Bubble And Squeak

• 8 oz Brussel Spouts, halved
• 6 medium carrots, chopped
• 3 medium parsnips, chopped
• Olive Oil
• 2 lbs russet potatoes, cubed
• 6 tbls butter
• 1 yellow onion, minced
• 1/4 cup heavy cream
• 3 tbsp finely chopped chives

1. 1. Heat oven to 400. Place brussel spouts, carrots and parsnips on a foil-lined baking sheet, toss w/ olive oil, salt and pepper. Roast until tender, approx 25 mins. Let cool.
2. 2. Put potatoes in saucepan;cover with salted water. Bring to a boil; cook until tender, approx 20 mins. Drain potatoes and set aside. return pan to heat and add 2 tbsp butter and saute onion until soft, 8-10 mins. Remove from heat;add potatos, cream, chives, salt and pepper and mash until smooth. Stir in roasted veggies.
3. 3. Heat remaining butter in 12 inch skillet over medium-high heat. Add veggies mixture, cook, flipping once until browned, approx 18-20 mins.

brussel spouts, carrots, parsnips, olive oil, russet potatoes, butter, yellow onion, heavy cream, chives

Taken from www.epicurious.com/recipes/member/views/bubble-and-squeak-50154555 (may not work)