Brussels Sprouts w/ Bacon, Capers, Raisins & Almonds
Everything is better with bacon, and Brussels sprouts are no exception.
I love Brussels sprouts, and this way of preparing them is amazing.
A little bit of Sicilian flavors along w/ the bacon and a splash of balsamic at the end.
Make these for Thanksgiving.
You can make them ahead, and either reheat, or keep at room temperature until ready to serve.
Brussels w/ Bacon, Capers, Raisins and Almonds:
2 pints of Brussels sprouts, trimmed and cut in half
6 ounces pancetta or bacon, diced
4 tablespoons capers, drained & rinsed
2 tablespoons balsamic vinegar
kosher salt & pepper
1/3 cup slivered almonds
1/3 cup currants or golden raisins
Preheat oven to 375F.
Plump the raisins in some warm water, then drain.
Lay the halved sprouts on a baking sheet and drizzle w/ olive oil and kosher salt.
Roast for about 25 minutes, turning them once.
Cook the bacon in a heavy skillet until crisp.
Add in the nuts and capers, just until nuts are starting to turn golden.
To the skillet, add in the roasted Brussels sprouts and the raisins.
Toss to coat, then splash the balsamic vinegar in at the end.
Season w/ some black pepper and serve.