| Level: | Easy |
| Total: | 40 min |
| Prep: | 15 min |
| Cook: | 25 min |
| Yield: | 4 to 6 servings |
Ingredients
- Extra-virgin olive oil
- 4 slices thick-cut bacon
- 4 sprigs fresh thyme
- 2 cups Brussels sprouts, cut into thick slices
- 1 pound fingerling potatoes, split down the middle
- 1/2 pound red pearl onions, peeled
- Kosher salt and freshly ground black pepper
- 1/2 cup low-sodium chicken broth
- 2 tablespoons balsamic vinegar
- 1/4 bunch flat-leaf parsley, roughly chopped
Instructions
- 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 Brussels 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.
Nutrition Facts
| Calories | 147 calorie |
| Total Fat | 3.5 grams |
| Saturated Fat | 2 grams |
| Cholesterol | 8 milligrams |
| Sodium | 177 milligrams |
| Carbohydrates | 27 grams |
| Dietary Fiber | 6.5 grams |
| Protein | 7 grams |
| Sugar | 10 grams |
Reviews
Well you certainly tell who went to chef school by golly! I made this the first time as a week day meal. Had to use russets chopped up and a red onion. It was really good! Now I make it quite often sometimes I use turkey bacon, or add sliced zuchini sliced mushroom. I serve this with a salad and garlic bread..Thank you Chef for the amazing recipe!
This is seriously one of my favorite things ever! It is so good!
We had this with Tyler’s Filet Mignon with Blender Bearnaise for Christmas dinner and I couldn’t have been happier with how it all came together. I’ll be dreaming about this meal for a long time. 🙂
Followed recipe exactly and served for Thanksgiving and it was delicious. We don’t normally eat bruseel sprouts but the flavor was fantastic. I highly recommend this for something different at the holiday table.
Thank you Tyler! I made the hash for Thanksgiving, and it was great! Since we had so many potato dishes already, I decided to switch out the potatoes for mushrooms. Worked out great! This was very easy, and I really liked the resulting texture from the way it was sliced.
I had been looking for a different way to cook brussels sprouts. This is the best recipe I have ever tasted. I will cook this over and over and over again. It will go with anything. Even people that don’t like brussels sprouts love this recipe.
I made this recipe for our family Christmas dinner. It turned out great!! I’ve made it a second time already. I did a couple things differently the second time. The potatoes take longer than the onions and brussels sprouts so I cooked them first and instead of fingerling potatoes I used sweet potatoes. It turned out great! Even better than the first time. My husband always told me he hated brussels sprouts and I’ve been looking for a recipe to change his mind. This is it!!! He loved it!
This combo of brussels sprouts and potatoes is amazing. The balsamic really perks the whole dish up at the end. I’m sorry I didn’t double the recipie…the family could not get enough. Thank you Tyler, my family actually eats what I cook now!
Thanks, Tyler for the great recipe! I have always loathed BSrouts and after making your recipe last night, hey…I’m a star, too, as my husband RAVED about this.
I decided to make this with Tyler’s cordon bleu chicken for my first dinner party at my new home. This meal wowed the guest and now the brussel sprout hash is going to become the new side dish this Thanksgiving. Easy to make and tastes great…even the left overs!