Bubble and Squeak

• 8 ounces Brussels sprouts, halved
• 6 medium carrots, chopped
• 3 medium parsnips, chopped
• 6 tablespoons olive oil
• 2 lbs russet potatoes
• 6 tablespoons butter
• 1 small onion, minced
• 14 cup heavy cream
• 3 tablespoons finely chopped chives

1. Heat oven to 400* F. Place brussels sprouts, carrots, and parsnips on a baking sheet, toss with 4 tbsp oil, salt and pepper.
2. Bake until tender, 25 minutes.
3. Cool.
4. Meanwhile, boil potatoes for 20 minutes.
5. Drain and set aside.
6. Melt 2 tbsp of butter.
7. Cook onions for 8-10 minutes until soft.
8. Remove from heat - add potatoes, salt, pepper, cream, and chives.
9. Mash until smooth, and then stir in roasted vegetables.
10. Heat remaining oil and butter in a 12" skillet.
11. Add vegetable mixture, and cook over medium high heat until brown, flipping once.
12. Listen to it "bubble and squeak" as you cook it.

brussels, carrots, parsnips, olive oil, potatoes, butter, onion, heavy cream, chives

Taken from www.food.com/recipe/bubble-and-squeak-482543 (may not work)