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Ingredients 1 quart of Brussels sprouts, cut in half4 slices thick-cut smoked bacon1 lb of fingerling potatoes, split down the middle8 oz of shallots, peeled½ C of organic chicken brothExtra-virgin olive oil2 Tbsp of balsamic vinegar1 Tbsp of WildCheff Tuscan Blend1/4 bunch flat-leaf parsley, leaves roughly chopped
sea salt and fresh ground pepper Directions Place a large sauté pan over medium
heat and add 2 tablespoons of olive oil. Add diced bacon to pan together with WildCheff
Tuscan Blend. Cook for 5 to 7 minutes to render the fat, and then remove with slotted spoon and set aside. Now add Brussels sprouts, potatoes and pearl onions to the pan. Season them with sea salt and pepper, and
cook until slightly browned. Add chicken stock to pan and steam for 3 to 5 minutes
until liquid has evaporated and vegetables are tender. To finish, add balsamic vinegar
and toss to coat. Cook until balsamic has reduced, then fold in fresh parsley and cooked bacon.
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