Bumped-Up Brussels Sprouts

Total Time:
35 min
Prep:
10 min
Cook:
25 min

Yield:
4 servings
Level:
Easy

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 oven to 350 degrees F.

In a medium pan over medium heat cook the pancetta and capers. Remove from 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, about 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 or 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.


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    This recipe is featured in:

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