- 12 ounces pancetta, diced
- 2 pounds fresh Brussels sprouts, halved
- 6 tablespoons capers, drained
- 1/4 cup olive oil
- 3 tablespoons champagne vinegar
- 1 teaspoon lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3/4 cup golden raisins
- 1/2 cup pine nuts, toasted
- 1 teaspoon grated lemon peel
- In a large ovenproof skillet, cook the pancetta over medium heat until browned. Remove to paper towels with a slotted spoon.
- Add Brussels sprouts to pan; cook and stir until lightly browned. Remove from the heat. Stir in the capers, oil, vinegar, lemon juice, salt and pepper.
- Bake, uncovered, at 350° for 15-20 minutes or until caramelized, stirring occasionally. Add the raisins, pine nuts, lemon peel and pancetta; toss to coat. Yield: 12 servings.
Originally published as Sicilian Brussels Sprouts in Taste of Home Christmas Annual Annual 2012, p30
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