Directions
Ingredients
- 4 slices of thick-cut bacon
- 4 sprigs fresh thyme
- 1 lb of fingerling potatoes, split down the middle
- 2 cups Brussel sprouts, cut into thick slices
- 1/2 lb red pearl onions, peeled
- 1/2 cup low-sodium chicken broth
- 2 tablespoons balsamic vinegar
- 1/4 bunch flat-leaf parsley, roughly chopped
- Kosher salt and freshly ground black pepper
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.
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By ccornell_7415434
Blue Bell, PA
on March 19, 2011
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usually love Tyler's recipes, make lots of them and love them. He is such a incredible chef. This dish is "yuk"...sorry, I made exactly according to directions and didn't love the flavor mixture. Brussel sprouts were mushy, potatoes flavorless; just didn't get the whole mixture. Loved watching you make on the cooking channel and I did serve with pork chops, but was left "blah". So sorry. We will continue to watch and make your recipes that we love and are always delicious.
By annisyoung_8789972
Bethesda, MD
on March 19, 2011
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Served this dish last week with roast chicken and roasted vegetables -- my guests raved about the brussel sprouts -- they are wonderful! DSefinitely a keeper! Thanks Tyler.
By TravelerTrish
Houston, TX
on February 12, 2011
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We like brussel sprouts but this didn't work for us. Followed recipe but tasted bland.
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