Fancy Brussel Sprouts

I love Brussels sprouts, but most of my family doesn't so I usually make them for company.  I adapted this dish from a Guy Fieri Recipe for Christmas dinner last year.  His recipe calls for currents and raisins and pine nuts, but I am not crazy about pine nuts and tend not to like sweet raisins and currents mixed into vegetables, especially when the savory flavors of bacon and capers are supposed to be there.  So, I chose red peppers and added sesame seeds for a little extra texture.

• 2 16 oz. bags fresh Brussels sprouts
• 6 oz diced pancetta
• 3 oz. jar capers, drained
• 6 tbsp. olive oil
• 3 tbsp. balsamic vinegar
• 1-2 red peppers, diced
• salt to taste
• sesame seeds

Wash Brussels sprouts and cut in half.  Saute pancetta and capers in skillet, remove and set aside.  Cook sprouts in pancetta fat until slightly brown, transfer to casserole.  Mix in oil, vinegar, peppers and season with salt, roast in 350 oven for 20-30 min. or until nicely browned and tender.  Mix in pancetta and capers, transfer to serving dish and sprinkle with sesame seeds.