Adapted from an original Tyler Florence recipe
1 whole stalk of Brussels sprouts (or enough fresh sprouts in the more familiar containers, enough to make 8 c. of slices in all)
2 T. butter
4 slices bacon sliced into 1/4" slivers
1 t. fresh thyme leaves
1 shallot bulb, finely chopped
3 c. chicken broth
2 T. balsamic vinegar
Remove the sprouts from the stalk. Reserve the tiny ones from the top end, you're going to leave those whole.
Set a mandolin to the 1/8" slice position. Slice the sprouts. You want to cut them vertically so you get side-views round at the top and a bit of base at the bottom to hold the leaves together. In addition to the nice slices there will also be a lot of loose leaves and other fall out — use it all.
Melt the butter on medium-low heat, add the shallots and cook for 2-3 minutes. Add the bacon and thyme and a good grind of black pepper and continue to cook over medium-low heat for 10 minutes. You want the bacon cooked through but still pliant, not crispy.
Add the Brussels sprouts slices and the reserved tiny whole ones. Raise the heat and cook for for another 8-10 minutes, until the Brussels sprouts start to brown.
Add the chicken broth, raise the heat to high, and cook, stirring, until the mixture soaks up the broth and is no longer soupy.
Stir in the balsamic, a dash of salt and more pepper and you're good to go.