“I HATE brussel sprouts.” I know I told my mom that for years. They are weird looking and have this awful smell when you cook them. Well let me tell you that all that changed when I found this recipe. I thought, “Well… that might be ok.” Boy, was it ever! The BS are tender and have a wonderful flavor. (It might be that bacony goodness) Anyway, it is a winner for me and I have been known to eat this as my meal. Oh, and the boys like it too! I hope you enjoy!
Brussel Sprout Hash
(adapted from Tyler Florence)
Ingredients:
• 4 slices of thick-cut bacon
• 4 sprigs fresh thyme
• 1 lb of fingerling potatoes, split down the middle and cut into smaller pieces (about the size of the quartered brussel sprouts or smaller)
• 2 cups Brussel sprouts, quartered
• 1/2 red onions, peeled and chopped
• ½-1 cup low-sodium chicken broth
• 2 tablespoons balsamic vinegar
• Kosher salt and freshly ground black pepper
Directions:
Set a large sauté pan over medium heat and add 2 tbsp. of olive oil. Cut bacon into pieces 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 red onions. Season with salt and pepper and cook until slightly browned. Add chicken stock and steam covered for 5 -8 minutes until liquid has evaporated and vegetables are tender. Add balsamic vinegar and toss to coat. Cook until balsamic has reduced then fold in bacon.
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