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. Add Brussels sprouts, potatoes and pearl onions. Season with salt and pepper and cook until slightly browned. Add chicken stock and steam for 3 to5 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.
A few things to ensure everything gets done perfectly.
1) I parboil the potatoes for 4 minutes and then shock in ice water.
2) When I add the chicken stock to the pan, I cover it for 5 minutes to get good steaming of the veggies. Then I uncover and keep cooking until the liquid evaporates.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (362g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 128 (49%)|
|Amt Per Serving||% DV|
|Total Fat 14.2g||19 %|
|Saturated Fat 4.4g||22 %|
|Monounsaturated Fat 6.4g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 19mg||6 %|
|Sodium 871.8mg||30 %|
|Potassium 684.8mg||18 %|
|Total Carbohydrate 27.2g||8 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 23.6g|
|Protein 7.1g||10 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 263
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!