Bumped-Up Brussels Sprouts

Ingredients

• 1.5 tablespoons balsamic vinegar 
• 2 pints brussels sprouts trimmed halved
• 4 tablespoons capers drained
• 0.3 cup currants 
• 3 tablespoons olive oil extra-virgin
• 6 ounces pancetta 
• 0.3 cup pinenuts 
• 0.3 cup raisins 
• 4 servings salt and pepper black freshly ground

Equipment

• bowl
• frying pan
• oven

Directions

1. Watch how to make this recipe.
2. Preheat the oven to 350 degrees F.
3. In a medium pan over medium heat, cook the pancetta and capers.
4. Remove from the pan, reserving a little of the pancetta fat in the pan.
5. 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.
6. Place into the oven and roast, tossing a couple of times, until nicely caramelized, 15 to 20 minutes.
7. 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.
8. Once the sprouts are ready, remove them from the oven and put into a big serving bowl.
9. Add the pancetta, the capers, pine nuts, currants and raisins. Toss and check for seasoning.
10. Serve.