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Ingredients

•   Extra-virgin olive oil
• 4   slices thick-cut bacon
• 4   fresh thyme sprigs
• 1 pound  fingerling potatoes, cut lengthwise
• 2 cups  Brussels sprouts, cut into thick slices
• 1/2 pound  red pearl onions, peeled and cut in half
•   Kosher salt and freshly ground black pepper
• 1/2 cup  reduced-sodium chicken broth
• 2 tablespoons  balsamic vinegar
• 1/4 bunch  fresh Italian flat-leaf parsley (4 sprigs), roughly chopped

Description

Set A Large Saute Pan Over Medium Heat And Add A 2-count Of Oil (about 2 Tablespoons). Cut Bacon Into Long, Thin Strips And Add To Pan With Thyme. Cook For 5 To 7 Minutes To Render The Fat. Remove Bacon With A Slotted Spoon And Set Aside. Discard Half Of

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