Ingredients
4 oz. pancetta, diced
1 qt. Brussels sprouts, trimmed and halved
1-1/2 TBLS. Buona Cucina Red Apple Dark Balsamic Vinegar
3 Tbls. Buona Cucina Butter Infused Oil
Kosher Salt to taste
Buona Cucina Pennsylvania Pepper, to taste
1/3 cup toasted pine nuts
1/4 cup orange infused dried cranberries
1/4 cup raisins
Directions
Preheat oven to 350 degrees.
In a medium pan over medium heat cook the pancetta. Remove from pan, saving the pancetta grease (may need to add some bacon fat) to the pan. Add the sprouts and cook over medium heat to begin browning. Add balsamic vinegar, olive oil, salt, and pepper. Place on roasting pan and roast in oven, tossing occasionally for about 30 minutes.
When the sprouts are fully roasted, remove them from oven, place in serving bowl and add the pancetta, toasted pine nuts, dried cranberries, and raisins. Toss, check seasoning and serve. Serves 4.
Recipe by Diana Cross