Salt and freshly ground black pepper (I skipped salt and it was plenty salty)
1/3 cup pine nuts
1/4 cup currants
1/4 cup raisins
Instructions
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 (took me about 35 min).
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.
Originally Submitted
11/18/2009
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