Ingredients:

  • 2 lbs Brussels Sprouts, trimmed and halved
  • 3 Tbsp Extra Virgin Olive Oil
  • 1 tsp Kosher or Sea Salt
  • 1/2 tsp Freshly ground Black Pepper
  • 4 oz Prosciutto (or Pancetta), thinly sliced, roughly chopped
  • 1/2 cup Pecans, halved or roughly chopped
  • 1/2 cup Balsamic Vinegar (good quality, aged)
  • 1/4 cup Pure Maple Syrup (Grade A Dark or Very Dark)
  • 1 Tbsp Unsalted Butter, cold
  • 1 tsp Fresh Thyme Leaves (Optional)

Instructions:

  1. Preheat oven to 425°F (220°C). Line two large, rimmed baking sheets with parchment paper.
  2. In a large mixing bowl, toss the trimmed and halved Brussels sprouts with olive oil, salt, and pepper until evenly coated.
  3. Distribute the sprouts evenly onto one baking sheet, ensuring they are placed cut-side down. Do not overcrowd the pan. Place the sheet in the oven and roast for 15 minutes.
  4. While the sprouts are roasting, spread the chopped prosciutto or pancetta evenly on the second baking sheet.
  5. After the initial 15 minutes, add the pecans to the prosciutto sheet (keeping them separate from the meat if possible). Place both sheets back in the oven. Continue roasting the sprouts for another 10–15 minutes, or until deeply browned and the prosciutto is crispy.
  6. Remove both sheets from the oven. Set the sprouts aside. Drain the crispy prosciutto and pecans onto a plate lined with a paper towel.
  7. In a small saucepan, combine the balsamic vinegar and maple syrup. Bring the mixture to a simmer over medium heat. Allow the mixture to bubble gently for about 5–8 minutes, stirring occasionally, until it thickens slightly and reduces by about one-third.
  8. Remove the pan from the heat. Whisk in the cold tablespoon of butter until the glaze is glossy and fully incorporated.
  9. Return the roasted sprouts to the clean, large mixing bowl. Drizzle generously with the warm maple-balsamic glaze, tossing gently to coat.
  10. Transfer the glazed sprouts to a serving platter. Scatter the crispy prosciutto and toasted pecans over the top immediately before serving. Sprinkle with fresh thyme leaves, if using. Serve hot.