Bumped-Up Brussels Sprouts

By rsaitz

Ingredients

• # 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 or cashews
• # 1/4 cup currants or craisins
• # 1/4 cup raisins

Details

Adapted from foodnetwork.com

Preparation

Step 1

Preheat oven to 350 degrees F.

In a medium pan over medium heat cook the capers. Remove from pan, reserving a little of the 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 are 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 big serving bowl. Add the capers, pine nuts, currants and raisins. Toss and check for seasoning. Serve.