- 1/2 cup Marzetti® Balsamic & Basil Vinaigrette, divided
- 1 tbsp Vegetable oil
- 2 lbs Brussels sprouts
- 1/3 cup Pancetta, diced
- 2 Shallots, sliced & chopped
- 1/4 cup Raisins
- 1/4 cup Pine nuts, toasted
- 1 tsp Lemon zest (optional)
- Salt & pepper, to taste
Preheat oven to 400° F. Brush the bottom of a sheet pan with oil.
Cut off the ends of each Brussels sprout and remove any discolored outer leaves. In a bowl, toss them with 1/4 cup Marzetti® Balsamic & Basil Vinaigrette, pancetta, shallots, salt and pepper and transfer to prepared pan. Roast about 25 minutes, shaking the pan 2 to 3 times during the cooking process. Sprouts should be tender on the inside and caramelized on the outside.
Place raisins in a small microwave safe bowl and toss with 1 tablespoon dressing. Microwave 30 to 60 seconds and stir. To serve, place roasted sprouts in a serving bowl, toss with raisins, pine nuts and remaining dressing. Re-season with salt and pepper to taste and sprinkle with lemon zest and serve.
(Note: if you do not have pancetta, cook 4 slices of bacon and crumble over the top of the cooked sprouts.)