Brussels sprouts are a new found love of mine. My parents hate them…so I never had to deal with tossing them in my mom’s plants or feeding them to my dog. But when my friend introduced me to these little green veggies about a year or so ago, I was instantly in love.
Here’s a delicious recipe for Brussels sprouts that doesn’t sacrifice nutrition and is high in flavor.
Bumped Up Brussels Sprouts
–6 oz of pancetta or bacon, diced
–4 tablespoons capers, drained
–2 pints Brussels sprouts, trimmed and halved
–1 1/2 tablespoons balsamic vinegar
–3 tablespoons extra virgin olive oil
–Salt and pepper
–1/3 cup pine nuts
–1/4 cup currants
–1/4 cup raisins
Directions
Preheat oven to 350 degrees F.
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.
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.
Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips.
The Hob-bee Hive 