Brussels sprouts were named after the capital of Belgium where it is thought that they were first cultivated. They are also one of the few vegetables to have originated in northern Europe. They were first introduced to France and England in the nineteenth century where they continue to be a popular food. French settlers who settled in Louisiana introduced them to America. Brussels sprouts look like miniature heads of cabbage. They are similar to cabbage in taste, but they are slightly milder in flavor and denser in texture. Brussels sprouts and cabbage are members of the cruciferous vegetable family and are an excellent source of vitamin C. Their peak-growing season is in autumn through early spring. Geneva Lakes Farm Stand has beautiful brussels sprouts along with the rest of your vegetable hash ingredients. You can find your bacon at any of our three meat vendors, Nick the Farmer, The Meat Goat and Lester’s Bison Farm.
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
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.
Recipe courtesy Tyler Florence