Name: Glazed Brussels Sprouts and Potatoes
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 8 servings
Ingredients: Kosher salt; 2 pounds baby red-skinned potatoes; 2 red onions, cut into 1-inch wedges; 2 pounds small Brussels sprouts, trimmed, tough outer leaves removed; 1 stick unsalted butter; 1 tablespoon chopped fresh thyme; 1 tablespoon white wine vinegar; 1 tablespoon honey; Freshly ground pepper; 1/4 cup chopped fresh parsley

Directions

Bring a large pot of salted water to a boil. Add the potatoes and cook until tender, about 15 minutes, adding the red onions during the last 4 minutes of cooking. Remove with a slotted spoon; blot dry with paper towels.
Prepare a large bowl of ice water. Return the pot of water to a boil; add the Brussels sprouts and cook until tender, 6 to 7 minutes. Drain and immediately transfer to the ice water. Stir a few times until cooled, then drain the Brussels sprouts; blot dry with paper towels. (The vegetables can be prepared to this point up to 2 hours ahead; cover and refrigerate.)
Melt the butter in a large skillet over medium heat. Add the thyme, vinegar and honey and bring to a simmer. Add the vegetables and toss until glazed and heated through, about 3 minutes, adding a few tablespoons of water if necessary. Season with salt and pepper and toss with the parsley.