Okay, so I honestly cannot take credit for inventing this recipe. I wish I had because it’s mighty clever and is my all time favorite Brussels sprouts recipe. I make it all the time and never get bored of it. Every time I eat it, I feel like doing a happy dance. Seriously. Thank you, Guy Fieri, for coming up with this brilliant combination of flavors. *High Five*
What I love so much about this dish is, of course, the bacon. But I also love the saltiness of the capers mixed with the sweetness of the cranberries and currants and the crunchy pine nuts. Mmmm, this seriously makes my mouth water just thinking about this recipe.
This dish is not really considered “healthy” by any means, but you can make this recipe low carb, if you choose to omit the cranberries and currants (since they are super high in sugar). But why on earth would you do that? Oh, just leave em’ in there. Just this once.
Bumped-Up Brussels Sprouts
- 6 ounces thick cut bacon or pancetta, big dice
- 4 tablespoons capers, drained
- 2 pints Brussels sprouts, trimmed and halved
- 1 1/2 tablespoons balsamic vinegar
- 3 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper
- 1/3 cup pine nuts
- 1/4 cup currants
- 1/4 cup raisins
Preheat oven to 350 degrees F.
In a medium pan over medium heat cook the pancetta and capers. Remove from pan, reserving a little of the bacon fat in the pan. Add the Brussels sprouts to the pan and cook over medium heat to begin to brown. Dress with balsamic and olive oil, a little salt (capers and bacon are already salty) and pepper. Place into the oven and roast, tossing a couple of times, until nicely caramelized, about 15 to 20 minutes.
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.
Once the sprouts are ready, remove them from the oven and put into a serving bowl. Add the bacon, capers, pine nuts, currants and raisins. Toss and season with salt and pepper if necessary.