Brussels sprouts baked with nuts and berries

Ingredients:

• 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

Preparation:

1. 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.
2. 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.
3. 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.