Brussels Sprouts with Pancetta, Pine Nuts and Raisins

1. 1

   Preheat oven to 350F (180C).

2. 2

   Add pancetta and capers In a medium oven-proofed pan over medium heat and cook.

3. 3

   Remove the cooked pancetta and capers from pan and transfer onto a plate, reserving a little of the fat in the pan.

4. 4

   Stir in the Brussels sprouts and cook in the fat over medium heat to start to brown.

5. 5

   Drizzle with balsamic vinegar and olive oil, a little salt (capers and pancetta are already salty) and pepper.

6. 6

   Put into the oven and roast, tossing a few times, until nicely caramelized, about 16 to 21 minutes.

7. 7

   Add the pine nuts in a small, dry, saute pan and toast over a low flame, tossing a couple of times, just until lightly browned, about 3 minutes.

8. 8

   Once the sprouts are ready, remove them from the oven and arrange into a big serving bowl.

9. 9

   Stir in the pancetta, the capers, pine nuts, currants and raisins.

10. 10

    Toss and season with salt and pepper if desired.

11. 11

    Serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.