Ingredients:

  • 2 lbs (900g) Brussels Sprouts, trimmed and halved
  • 4 oz (115g) Pancetta, cubed or diced
  • 1/2 cup (60g) Pecan Halves, coarsely chopped
  • 3 Tbsp Extra Virgin Olive Oil
  • 1 tsp Kosher Salt or Flaky Sea Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 3 Tbsp Pure Maple Syrup
  • 1 Tbsp Aged Balsamic Vinegar

Instructions:

  1. Preheat the oven to a very hot 425°F (220°C). Line a large, rimmed baking sheet with parchment paper.
  2. In a large mixing bowl, toss the trimmed and halved Brussels sprouts with the olive oil, salt, and pepper until evenly coated.
  3. Spread the seasoned sprouts onto the prepared baking sheet in a single layer, ensuring they are cut-side down. Do not crowd the pan.
  4. Roast for 12–15 minutes until the cut sides are beginning to deeply brown and char.
  5. Carefully remove the pan from the oven. Scatter the diced pancetta and chopped pecans over the sprouts.
  6. Return the pan to the oven for another 8–10 minutes, or until the pancetta is crispy and the pecans are fragrant and lightly toasted.
  7. While the sprouts finish roasting, whisk together the maple syrup and balsamic vinegar in a small bowl to prepare the glaze.
  8. Remove the sprouts from the oven immediately. Pour the maple glaze over the hot sprouts, tossing quickly and gently until everything is evenly coated and sticky.
  9. Taste the mixture. Adjust seasoning by adding a pinch more flaky sea salt and pepper. Serve immediately while hot and crispy.