Glazed Brussels Sprouts and Potatoes
The vegetables for this side dish can be prepared up to two hours ahead and stored in the fridge. Ten minutes before serving, make the glaze and add the vegetables until heated through.
|2 pounds||baby red-skinned potatoes|
|2||red onions, cut into 1-inch wedges|
|2 pounds||small brussels sprouts, trimmed, tough outer leaves removed|
|1 stick||unsalted butter|
|1 tablespoon||chopped fresh thyme|
|1 tablespoon||white wine vinegar|
|freshly ground pepper|
|1/4 cup||chopped fresh parsley|
Bring a large pot of salted water to a boil. Add the potatoes and cook until tender, about 15 minutes, adding the red onions during the last 4 minutes of cooking. Remove with a slotted spoon; blot dry with paper towels.
Prepare a large bowl of ice water. Return the pot of water to a boil; add the Brussels sprouts and cook until tender, 6 to 7 minutes. Drain and immediately transfer to the ice water. Stir a few times until cooled, then drain the Brussels sprouts; blot dry with paper towels. (The vegetables can be prepared to this point up to 2 hours ahead; cover and refrigerate.)
Melt the butter in a large skillet over medium heat. Add the thyme, vinegar and honey and bring to a simmer. Add the vegetables and toss until glazed and heated through, about 3 minutes, adding a few tablespoons of water if necessary. Season with salt and pepper and toss with the parsley.