Sicilian Brussels Sprouts

Name: Sicilian Brussels Sprouts
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 12 servings
Cuisine: Europe, Italian
Ingredients: 12 ounces pancetta, diced; 2 pounds fresh Brussels sprouts, halved; 3 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 zest

Total Time Prep: 30 min. Bake: 20 min.

Yield 12 servings

Test Kitchen Approved

I love to make this dish because the flavors jumping around in your mouth keep you coming back bite after bite. Other nuts can be used in place of the pine nuts. — Marsha Gillett, Yukon, Oklahoma

Ingredients

12 ounces pancetta, diced
2 pounds fresh Brussels sprouts, halved
3 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 zest

Directions

In a large cast-iron or other ovenproof skillet, cook 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 heat. Stir in capers, oil, vinegar, lemon juice, salt and pepper.
Bake, uncovered, at 350° until caramelized, stirring occasionally, 15-20 minutes. Add raisins, pine nuts, lemon zest and pancetta; toss to coat.

Nutrition Facts

3/4 cup: 235 calories, 17g fat (4g saturated fat), 23mg cholesterol, 723mg sodium, 15g carbohydrate (8g sugars, 4g fiber), 9g protein.

I love to make this dish because the flavors jumping around in your mouth keep you coming back bite after bite. Other nuts can be used in place of the pine nuts. — Marsha Gillett, Yukon, Oklahoma

Recipe Creator