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.