Brussels sprouts baked with nuts and berries
Votes: 3
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
The secret to Guy Fieri's recipe is that he roasts the Brussels sprouts in balsamic vinegar at a low temperature (180°C) to brown and caramelize them. For a more unique flavor and texture, he adds pine nuts, raisins, and dried currants to the vegetables while they're still warm.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 170 g pancetta, diced into large cubes
- 4 tbsp capers without brine
- 1 liter halved Brussels sprouts (remove outer leaves and stems)
- 1.5 tbsp balsamic vinegar
- 3 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper
- 1/3 cup pine nuts
- 1/4 cup dried currants
- 1/4 cup raisins
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Recipes with similar ingredients: Brussels sprouts, pine nuts, raisin, dried currants, pancetta, capers, balsamic vinegar
Cooking the dish according to the recipe:
- Preheat oven to 180°C.
In a medium skillet over medium heat, sauté the pancetta and capers. Remove from the pan, reserving some of the rendered fat.
Place the Brussels sprouts in a skillet and cook over medium heat until they begin to brown. Drizzle with balsamic vinegar and olive oil, season with a little salt (the capers and pancetta are already salted), and season with pepper.
Place in the oven and roast the cabbage, stirring a couple of times, until caramelized, about 15-20 minutes. - Place pine nuts in a small dry skillet and toast over low heat, stirring a couple of times, until light brown, 3 to 4 minutes.
- Remove the cooked Brussels sprouts from the oven and place them in a large serving bowl. Add the pancetta, capers, pine nuts, currants, and raisins. Stir and check for seasoning. Serve.
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