Products used in this recipe
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 12/2lb | 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.
