All my life as a kid I HATED brussels sprouts. My mom liked them so she would make them at least once a year. And every time, I detested them. So when I saw them in my basket, I will have to admit the thought "WHAT am I going to do with these?!" I quickly determined that I would need to find a way to use them and try them again. I needed to find a recipe that would somewhat mask their flavor, because I was still nervous about them. But I have to also admit, after eating this, I would actually eat it again. So for all of you brussels sprouts haters out there, give it a try. You may find you like them, too.
Bacon and Brussels Sprouts Hash
4 slices bacon, diced
1 tbsp olive oil
fresh thyme, about a sprig
about 10 brussels sprouts, trimmed, bottoms cut off, and quartered.
1 lb red potatoes, cut in halves or quarters, depending on size
1/2 of a big red onion, sliced thin
salt and pepper
3/4 c chicken broth
2 tbsp balsamic vinegar
1/2 c chopped flat leaf parsley
Cook bacon over medium heat til pieces are crispy and fat is rendered. Add the olive oil. Add your brussels sprouts, potatoes, and onion. Stirring occasionally, cook til potatoes are browned and onions are tender. Add salt and pepper, thyme, and chicken broth, stir to combine and then cover and steam for about 5 minutes, or until potatoes are fork tender and broth is absorbed. Stir in balsamic vinegar and cook til reduced and mostly absorbed. Fold in parsley, and serve warm.