| Level: | Easy |
| Total: | 45 min |
| Prep: | 20 min |
| Cook: | 25 min |
| Yield: | 8 servings |
Ingredients
- Kosher salt
- 2 pounds baby red-skinned potatoes
- 2 red onions, cut into 1-inch wedges
- 2 pounds small Brussels sprouts, trimmed, tough outer leaves removed
- 1 stick unsalted butter
- 1 tablespoon chopped fresh thyme
- 1 tablespoon white wine vinegar
- 1 tablespoon honey
- Freshly ground pepper
- 1/4 cup chopped fresh parsley
Instructions
- Bring a large pot of salted water to a boil. Add the potatoes and cook until tender, about 15 minutes, adding the red onions during the last 4 minutes of cooking. Remove with a slotted spoon; blot dry with paper towels.
- Prepare a large bowl of ice water. Return the pot of water to a boil; add the Brussels sprouts and cook until tender, 6 to 7 minutes. Drain and immediately transfer to the ice water. Stir a few times until cooled, then drain the Brussels sprouts; blot dry with paper towels. (The vegetables can be prepared to this point up to 2 hours ahead; cover and refrigerate.)
- Melt the butter in a large skillet over medium heat. Add the thyme, vinegar and honey and bring to a simmer. Add the vegetables and toss until glazed and heated through, about 3 minutes, adding a few tablespoons of water if necessary. Season with salt and pepper and toss with the parsley.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 261 |
| Total Fat | 12 g |
| Saturated Fat | 7 g |
| Carbohydrates | 36 g |
| Dietary Fiber | 8 g |
| Sugar | 7 g |
| Protein | 7 g |
| Cholesterol | 30 mg |
| Sodium | 650 mg |
Reviews
A great mixed veggie side! I added 2 chopped carrots, but I think you could sneak in almost any veggie.