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

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Instructions

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. Remove from the 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, 15 to 20 minutes.
4. 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.
5. 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.