Recipe courtesy of Tyler Florence
Total:
30 min
Active:
15 min
Yield:
serves 4 to 6
Level:
Easy

Ingredients

Directions

Set a large saute pan over medium heat and add a 2 count of olive oil. Cut bacon into long strips and add to pan together with thyme. Cook for 5 to 7 minutes to render the fat then strain and set aside. Discard half the fat in the pan then add brussel sprouts, potatoes and pearl onions. Season with salt and pepper and cook until slightly browned. Add chicken stock and steam for 3 to 5 minutes until liquid has evaporated and vegetables are tender. Add balsamic vinegar and toss to coat. Cook until balsamic has reduced then fold in fresh parsley and bacon.

IDEAS YOU'LL LOVE

Bacon-Wrapped Brussels Sprouts with Creamy Lemon Dip

Recipe courtesy of Food Network Kitchen

Corned Beef Hash

Recipe courtesy of Industrial Cafe and Saloon

Roasted Brussels Sprouts

Recipe courtesy of Ina Garten

Spiced Mustard Hash Browns

Recipe courtesy of Bobby Flay

Frisee Salad with Egg and Bacon

Recipe courtesy of Katie Lee

Baked Eggs in Hash Brown Cups

Recipe courtesy of Ree Drummond

Bacon-Cheese Pizza Bombs

Recipe courtesy of Eddie Jackson

Brussels Sprout Salad

Recipe courtesy of Jamie Deen

Texas Hash

Recipe courtesy of Weslie Colbert

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking