Sicilian Brussels Sprouts

• 12 ounces pancetta, diced
• 2 pounds fresh Brussels sprouts, halved
• 3 tablespoons capers, drained
• 1/4 cup olive oil
• 3 tablespoons champagne vinegar
• 1 teaspoon lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3/4 cup golden raisins
• 1/2 cup pine nuts, toasted
• 1 teaspoon grated lemon zest

1. In a large cast-iron or other ovenproof skillet, cook the pancetta over medium heat until browned. Remove to paper towels with a slotted spoon.
2. Add Brussels sprouts to pan; cook and stir until lightly browned. Remove from the heat. Stir in the capers, oil, vinegar, lemon juice, salt and pepper.
3. Bake, uncovered, at 350u0b0 until caramelized, stirring occasionally, 15-20 minutes. Add the raisins, pine nuts, lemon zest and pancetta; toss to coat.

pancetta, brussels sprouts, capers, olive oil, champagne vinegar, lemon juice, salt, pepper, golden raisins, pine nuts, lemon zest

Taken from www.tasteofhome.com/recipes/sicilian-brussels-sprouts/ (may not work)