Roasted Brussels Sprouts with Glazed Pancetta and Pecans

Ingredients

• •3 pounds brussels sprouts
• •¼ cup maple syrup
• •¼ cup brown sugar
• •8 ounces pancetta
• •2 handfuls pecans
• •2 tablespoons olive oil
• •kosher salt and pepper
• •1 tablespoon coconut oil

Method

Adapted from foodista.com

1. 1Preheat oven to 400 degrees F (204 Celsius).
2. 2Prepare two baking sheets lined with parchment paper.
3. 3For some crispy chip-like sprout leaves: pull off some outer, thicker leaves, about a heaping handfuls worth and place on baking sheet.
4. 4Cut the whole sprouts in half, lengthwise.
5. 5Transfer onto baking sheets.
6. 6Spread out in a single layer without crowding (to prevent steaming).
7. 7Evenly sprinkle about two good pinches of kosher salt (about 1 teaspoon total) over the brussels sprouts then about 1 pinch of crushed black pepper.
8. 8Drizzle olive oil over the sprouts. I use roughly a tablespoon of oil per sheet.
9. 9Bake for 25-30 minutes.
10. 10Check on them at 25 minutes to make sure the single leaves don't burn.
11. 11Meanwhile, prepare glaze.
12. 12In a small skillet set on medium high heat, add coconut oil when hot.
13. 13When it begins to smoke add pancetta.
14. 14Let it sit a minute to sear.
15. 15Toss.
16. 16Add maple syrup and brown sugar.
17. 17Reduce to medium heat.
18. 18Stir just to combine.
19. 19Let it sit for 5-8 minutes, with 1 or 2 stirs, when the bubbles become the size of dimes (they will get larger and larger and the syrup evaporates and it thickens with increased heat).
20. 20Stir until your spoon has a thin coating of syrup.
21. 21Turn off heat and set aside.
22. 22Transfer roasted brussels sprouts into a serving dish.
23. 23Toss in pecans.
24. 24Add pancetta and all its glaze.
25. 25Combine well and serve.