Bubble And Squeak

1. 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

   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

   3. Heat remaining butter in 12 inch skillet over medium-high heat. Add veggies mixture, cook, flipping once until browned, approx 18-20 mins.

No additional tips available.