Bumped-Up Brussels Sprouts
Serves: 6
Santos Walker
1 January 1970
Based on User reviews:
50
Spice
54
Sweetness
50
Sourness
42
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
4 tbsps
Capers (drained)1.5 tbsps
Balsamic Vinegar3 tbsps
Extra-Virgin Olive Oil1
Salt1 cup
Pine Nut1 cup
Currants1 cup
RaisinDirections:
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
6
Dress with balsamic and olive oil, a little salt (capers and pancetta are salty) and pepper
7
Place into the oven and roast, tossing a couple of times, until nicely caramelized, 15 to 20 minutes
8
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
9
Once the sprouts are ready, remove them from the oven and put into a big serving bowl
10
Add the pancetta, the capers, pine nuts, currants and raisins
11
Toss and check for seasoning
12
Serve