Bumped-up Brussels sprouts

  • 175g pancetta, big dice
  • 4 tbsp capers, drained
  • 1.25kg Brussels sprouts, trimmed and halved
  • 1 1/2 tbsp balsamic vinegar
  • 3 tbsp extra-virgin olive oil
  • Salt and freshly ground black pepper
  • 50g pine nuts
  • 50g currants
  • 40g raisins
1) Preheat the oven to 180C/Gas 4. In a medium pan over a medium heat cook the pancetta and capers. Remove from the pan, reserving a little of the pancetta fat in the pan.

2) Add the Brussels sprouts to the pan and cook over a medium heat to begin to brown. Dress with balsamic and olive oil, a little salt (capers and pancetta are salty) and pepper.

3) Place into the oven and roast, tossing a couple of times, until nicely caramelized, about 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 or 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.

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