Roasted Veggie Bubble N' Squeak With @brokedinner

Roasted Veggie Bubble N' Squeak With @brokedinner

Who doesn’t love roasted root vegetables? Not only are they quick and easy to do but roasting vegetables keeps more of the flavour intact because you are evaporating water content directly into air as opposed to diluting into more water when you boil. Basically roasted vegetables rock! 

Bubble n’ squeak is a side dish of British origin. It was traditionally what your mom would do to use up leftover vegetables from a Sunday roast dinner. It can essentially be any vegetables really but potatoes, carrots, and cabbage are the most consistently used. 

Besides being vegan and celiac friendly, it is versatile enough to be eaten with almost anything and at almost any temperature. It goes as well hot and crispy with roasted leg of lamb as it does at room temperature with some pickles and sun dried tomatoes. 

The best part is you do not even need a recipe! It’s more of a process….like risotto. But that is another winter favourite for another topic. Let’s talk about this bubble and squeak. Remember, this is more of a guideline than a recipe so feel free to substitute and adjust if/as you see ‘fit’. 


2 medium carrots (peeled and cut each one into about 6 to 8 even pieces)
4 medium potatoes (washed and cut into quarters)
6 cooked Brussels sprouts (cut in half)
1 onion (peeled and cut into quarters)
Ground black pepper
Olive oil


Preheat your oven to about 190C or 400F. Combine the carrots, potatoes, onions in a mixing bowl and season with salt, pepper, and some neutral oil. Spread evenly on a non-stick roasting tray and put into the oven. Roast until vegetables are nicely coloured and soft. Don’t worry if the onions look burnt, to avoid this you can roast the onions separately but char is what gives this dish its charm. All in all this part shouldn’t take more than 25 minutes depending on your oven.

Allow the vegetables to cool enough for you to handle and transfer them all to a mixing bowl and mixt them until they are well bound. Crush them. Don’t be shy. Just be sure to add the sprouts last for a nice textural bite. Taste and season with salt and pepper. Shape them to, well any size really. They were traditionally cooked as one big portion and turned over in broken parts. For something a bit neater, shape them into something that looks like a half sized burger. 

Lightly oil a non-stick frying pan with some olive oil and bring to a medium heat. Evenly distribute as many portions as you can fit while allowing enough space for you to turn them over with a spatula. Do not increase the heat but instead let them cook slowly without burning. That slow caramelisation process is well worth the wait. 

After a couple of minutes check the underside of one of the squeaks and if it has a lovely golden brown colour then it’s time to turn them over and cook for another few minutes. If they need longer then give them time. Be sure to remember to trust your senses. If you think the heat it is too low, maybe it is and vice versa. 

Remove and cool on paper towel or consume immediately if you are anything like me with some pickles or chilli mayo. You can continue cooking the rest of the mix now or later.

Happy Cooking! 

This feature was written by #TeamPumpUp member @brokedinner. Follow him on the PumpUp app for more delicious recipes!