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Categories:
bacon thyme potatoes Brussel sprouts red pearl onions chicken broth balsamic vinegar flat leaf parsley kosher salt
Viewed: 46 - Published at: 8 years agoIngredients
- 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
Method
- Extra-virgin olive oil
- 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.
