Name: Bumped-Up Brussels Sprouts
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: 4 servings
Ingredients: 6 ounces pancetta, big dice; 4 tablespoons capers, drained; 2 pints Brussels sprouts, trimmed and halved; 1 1/2 tablespoons balsamic vinegar; 3 tablespoons extra-virgin olive oil; Salt and freshly ground black pepper; 1/3 cup pine nuts; 1/4 cup currants; 1/4 cup raisins

Directions

Watch how to make this recipe.

Preheat the oven to 350 degrees F.
In a medium pan over medium heat, cook the pancetta and capers. Remove from the pan, reserving a little of the pancetta fat in the pan. Add the Brussels sprouts to the pan and cook over medium heat to begin to brown. Dress with balsamic and olive oil, a little salt (capers and pancetta are salty) and pepper. Place into the oven and roast, tossing a couple of times, until nicely caramelized, 15 to 20 minutes.
Put the pine nuts in a small, dry, saute pan and toast over a low flame, tossing a couple of times, just until lightly browned, 3 to 4 minutes.
Once the sprouts are ready, remove them from the oven and put into a big serving bowl. Add the pancetta, the capers, pine nuts, currants and raisins. Toss and check for seasoning. Serve.

Recipe courtesy of Guy Fieri, November 2007

Bumped-Up Brussels Sprouts

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