Sicilian Brussels Sprouts

Yield: 9 Servings (4 oz.)

Yield: 9 Servings (4 oz.)

Think brussels sprouts are just for your fall and winter menus? Made with Simplot Simple Goodness™ Brussels Sprouts, pancetta, golden raisins, capers, lemon and a light vinaigrette, this dish works on your menu no matter the time of year.

Ingredient	Weight	Measure
Simplot Simple Goodness™: Brussels Sprouts	32 oz.	1 bag
Pancetta, diced	4 oz.
Capers, drained		2 Tbsp.
Champagne vinegar	1 fl. oz.
Lemon juice		1 tsp.
Kosher salt		1/2 tsp.
Black pepper, ground		1/4 tsp.
Golden raisins	2 oz.
Pine nuts, toasted	1 oz.
Lemon zest		1 tsp.

Preparation Instructions:

Step 1

Place brussels sprouts in a cool place to temper.

Step 2

Preheat convection oven to 350˚F.

Step 3

In a large sauté pan, cook pancetta over medium heat until browned and crisp. Remove from pan and reserve.

Step 4

Halve brussels sprouts and add to the pan. Cook until lightly browned. Remove from heat and stir in the capers, vinegar, lemon juice, salt and pepper. Transfer to a half-sized hotel pan and bake until cooked through and lightly caramelized, 15-20 minutes. Remove from oven and stir in raisins, pine nuts, lemon zest and reserved pancetta. Toss to coat and serve.