Ingredients

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

Preparation

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