Ingredients

• 5-6 slices of bacon (I use low sodium bacon), cut in a medium dice
• 1 pint of brussels sprouts
• 2 springs fresh thyme
• 6-8 fingerling potatoes (or small white potatoes), cut in half and then in half again
• 2 large shallots
• 1/2 cup low sodium chicken stock
• 1 tbsp balsamic vinegar
• 1-2 tbsp flat leaf parsley, chopped

Directions

1. Saute bacon in a large pan until just starting to crisp. Remove from pan and discard 1/2 of the fat renderings. To the renderings add the brussels sprouts, shallots, potatoes and thyme and stir. Season with pepper and a little bit of salt (the bacon is salty so be careful). Cook until slightly browned. Add chicken stock and steam for 5- 10 minutes, until veggies are tender and most of the liquid has evaporated. I put the lid on the pot for part of this time. Add balsamic vinegar and toss to coat. Add the bacon back to the pan and stir all ingredients together to combine. Sprinkle with parsley and serve.

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