Ingredients
12 ounces pancetta, diced2 pounds fresh Brussels sprouts, halved3 tablespoons capers, drained1/4 cup olive oil3 tablespoons champagne vinegar1 teaspoon lemon juice1/4 teaspoon salt1/4 teaspoon pepper3/4 cup golden raisins1/2 cup pine nuts, toasted1 teaspoon grated lemon zest
Preparation
In a large cast-iron or other 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° until caramelized, stirring occasionally, 15-20 minutes. Add the raisins, pine nuts, lemon zest and pancetta; toss to coat.
