Chop your onions. Rinse and slice your Brussels sprouts if desired (you can also leave whole). Cube your potatoes.

In a large skillet over medium heat, melt your butter and avocado oil together. Add your onions and saute until soft.

Remove the onions from the pan and add the brussels sprouts and potatoes (add a little more fat if needed). Cover and cook undisturbed for 8 minutes.

Remove lid and stir. Replace cover and let cook undisturbed for another 8 minutes. The potatoes and sprouts should be getting nice and brown.

Add the onions back into the pan. Pour your cream in the pan and add your garlic powder, parsley, sea salt, and black pepper. Stir to combine

Cover with the lid and reduce heat to low. Cook for another 8 minutes or until sprouts and potatoes are fork tender. Remove from heat and serve.