Bumped-Up Brussels Sprouts (Guy Fieri) |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
6 ounces pancetta, big dice |
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 freshly ground black pepper |
1/3 cup pine nuts |
1/4 cup currants |
1/4 cup raisins |
Directions:
1. Preheat oven to 350 degrees F.
2. 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.
3. 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.
4. 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.
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