2) 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.
3) Add Brussels sprouts, potatoes and pearl onions. Season with salt and pepper and cook until slightly browned.
4) Add chicken stock and steam for 3 to 5 minutes until liquid has evaporated and vegetables are tender.
5) Add balsamic vinegar and toss to coat. Cook until balsamic has reduced then fold in fresh parsley and bacon.