Everything tastes better with bacon and brussels sprouts are no exception. For some reason, I normally only have brussels sprouts at holidays meals, but this tasty vegetable beckons to be eaten more often.
With the cold front that came through San Francisco, it was a perfect weekend to test Tyler Florence's comforting brussels sprouts hash. The enticing recipe includes tender brussels sprouts, caramelized pearl onions, and crispy potatoes; the whole thing is topped with crunchy bacon and fresh parsley. A touch of briefly reduced balsamic vinegar finishes off the dish and provides a zingy bite that enhances the full, rich flavor of the hash. To get started on this scrumptious side dish, read more.
Extra-virgin olive oil Serves 6-8 people. *I substituted a yellow potatoes for fingerling potatoes, which I cut in 1-inch strips.
4 slices thick-cut bacon
4 fresh thyme sprigs
1 pound fingerling potatoes, cut lengthwise*
2 cups Brussels Sprouts, cut into thick slices
1/2 pound red or white pearl onions, peeled and cut in half
1/2 cup reduced-sodium chicken broth
2 tablespoon balsamic vinegar
1/4 bunch Italian flat-leaf parsley, roughly chopped
Extra-virgin olive oil
Serves 6-8 people.
*I substituted a yellow potatoes for fingerling potatoes, which I cut in 1-inch strips.