Roasted Brussels Sprouts with glazed pancetta and pecans

For roasting brussels sprouts:

Preheat oven to 400 degrees F (204 Celsius).

Prepare two baking sheets lined with parchment paper.

For some crispy chip-like sprout leaves: pull off some outer, thicker leaves, about a heaping handfuls worth and place on baking sheet.

Cut the whole sprouts in half, lengthwise.

Transfer onto baking sheets, spread out in a single layer without crowding (to prevent steaming).

Evenly sprinkle about two good pinches of kosher salt (about 1 teaspoon total) over the brussels sprouts then about 1 pinch of crushed black pepper.

Drizzle olive oil over the sprouts. I use roughly a tablespoon of oil per sheet.

Bake for 25-30 minutes.

Check on them at 25 minutes to make sure the single leaves don’t burn.

Meanwhile, prepare glaze.

In a small skillet set on medium high heat, add coconut oil when hot.

When it begins to smoke add pancetta.

Let it sit a minute to sear, then toss.

Add maple syrup and brown sugar, reduce to medium heat, and stir just to combine.

Let 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) stir until your spoon has a thin coating of syrup.

Turn off heat and set aside.

Transfer roasted brussels sprouts into a serving dish.

Toss in pecans, then add pancetta and all its’ glaze.

Combine well and serve.