Recipe courtesy of Tyler Florence
Save Recipe Print
30 min
15 min
15 min
serves 4 to 6



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.

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.


Corn and Potato Chowder

Recipe courtesy of John Stage|Nancy Radke

Bacon and Brussels Sprout Hash

Recipe courtesy of Tyler Florence

Bacon and Brussels Sprout Hash

Recipe courtesy of Tyler Florence

Potato Hash

Recipe courtesy of Ree Drummond

Apple, Potato and Onion Hash

Recipe courtesy of Rachael Ray

Corned Beef Hash with Poached Eggs

Recipe courtesy of Food Network Kitchen

Hangover Soup

Recipe courtesy of Guy Fieri

Potato and Wild Mushroom Napoleons

Recipe courtesy of Emeril Lagasse

Olive Oil Mashed Potatoes

Recipe courtesy of Barbara Kafka

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories