Brussels Sprouts with Pancetta, Pine Nuts and Raisins (#1970)

Serves
Ready
4
33
Minutes
Prep
Cook
8
Minutes
25
Minutes
Categories
Side
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Ingredients

  • 6 oz Pancetta big dice
  • 4 tablespoons Capers drained
  • 1 1/2 pounds Brussels Sprouts trimmed and halved
  • 1 1/2 tablespoons Balsamic Vinegar
  • 2 1/2 tablespoons Extra-Virgin Olive Oil
  • 1 Salt And Black Pepper freshly ground
  • 1/3 cup Pine Nuts
  • 4 tablespoons Currants
  • 4 tablespoons Seedless Raisins

Directions

  1. Preheat oven to 350° f (180° c).
  2. Add pancetta and capers in a medium oven-proofed pan over medium heat and cook.
  3. Remove the cooked pancetta and capers from pan and transfer onto a plate, reserving a little of the fat in the pan.
  4. Stir in the brussels sprouts and cook in the fat over medium heat to start to brown.
  5. Drizzle with balsamic vinegar and olive oil, a little salt (capers and pancetta are already salty) and pepper.
  6. Put into the oven and roast, tossing a few times, until nicely caramelized, about 16 to 21 minutes.
  7. Add the pine nuts in a small, dry, sauté pan and toast over a low flame, tossing a couple of times, just until lightly browned, about 3 minutes.
  8. Once the sprouts are ready, remove them from the oven and arrange into a big serving bowl.
  9. Stir in the pancetta, the capers, pine nuts, currants and raisins.
  10. Toss and season with salt and pepper if desired.
  11. Serve warm.
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