Honey-glazed Brussels sprouts and potatoes

Ingredients:

• 1 kg small red potatoes
• 2 red onions, cut into 2.5cm wedges.
• 1 kg Brussels sprouts, trimmed, remove tough outer leaves
• 110 g butter
• 1 tbsp chopped fresh thyme
• 1 tbsp. white wine vinegar
• 1 tbsp. honey
• 1/4 cup chopped fresh parsley

Preparation:

1. Bring a large pot of salted water to a boil. Add the potatoes and cook until tender, about 15 minutes, adding the red onion 4 minutes before the end of the cooking time. Remove with a slotted spoon and pat dry with paper towels.
2. Prepare a large bowl of ice water. Bring the same pot of water back to a boil, add the Brussels sprouts, and cook until tender, 6-7 minutes. Drain and immediately transfer the sprouts to the ice water. Stir a few times to cool, then drain and pat the Brussels sprouts dry with paper towels. (The vegetables can be prepared up to 2 hours ahead of serving; cover and refrigerate.)
3. In a large skillet over medium heat, melt the butter. Add the thyme, vinegar, and honey and bring to a boil. Add the vegetables and stir until glazed and heated through, about 3 minutes, adding a few tablespoons of water if necessary. Season with salt, pepper, and stir in the parsley.