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Brussels Sprouts with Pancetta, Pine Nuts and Raisins

 
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An easy yet tasty way to prepare brussels sprouts. Pancetta, pine nuts and raisins all compliment the flavor of brussels sprouts. Oven-roasting develops great flavor and texture. A delicious side dish that goes well with any main course.

Yield

4

servings

Prep

8

min

Cook

25

min

Ready

38

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

Ingredients

6 ounces pancetta
big dice
*
4 tablespoons capers
drained
1 ½ pounds brussels sprouts
trimmed and halved
1 ½ tablespoons balsamic vinegar
2 ½ tablespoons olive oil, extra-virgin
salt and black pepper
freshly ground
*
cup pine nuts
4 tablespoons currants
4 tablespoons raisins, seedless

Directions

Preheat oven to 350℉ (180℃).

Add pancetta and capers In a medium oven-proofed pan over medium heat and cook.

Remove the cooked pancetta and capers from pan and transfer onto a plate, reserving a little of the fat in the pan.

Stir in the Brussels sprouts and cook in the fat over medium heat to start to brown.

Drizzle with balsamic vinegar and olive oil, a little salt (capers and pancetta are already salty) and pepper.

Put into the oven and roast, tossing a few times, until nicely caramelized, about 16 to 21 minutes.

Add the pine nuts in a small, dry, sauté pan and toast over a low flame, tossing a couple of times, just until lightly browned, about 3 minutes.

Once the sprouts are ready, remove them from the oven and arrange into a big serving bowl.

Stir in the pancetta, the capers, pine nuts, currants, and raisins.

Toss and season with salt and pepper if desired. Serve warm.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 221g (7.8 oz)
Amount per Serving
Calories 25958% of calories from fat
 % Daily Value *
Total Fat 17g 26%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 678mg 28%
Total Carbohydrate 9g 9%
Dietary Fiber 5g 22%
Sugars g
Protein 13g
Vitamin A 27% Vitamin C 198%
Calcium 8% Iron 18%
* based on a 2,000 calorie diet How is this calculated?

 

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