Roasted Brussels Sprouts with Glazed Pancetta and Pecans

Ingredients

• •3 pounds brussels sprouts
• •2 tablespoons canola oil
• •¼ cup maple syrup
• •¼ cup brown sugar
• •8 ounces gf df pancetta
• •½ teaspoon rosemary
• •1 medium shallot
• •2 handfuls pecan bits
• •olive oil
• •kosher salt and pepper

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Method

From foodista.com — read the original

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, spread out in a single layer without crowding (to prevent steaming).
6. 6Evenly sprinkle about two good pinches of kosher salt (about 1 teaspoon total) over the brussels sprouts then about 1 pinch of crushed black pepper.
7. 7Drizzle olive oil over the sprouts. I use roughly a tablespoon of oil per sheet.
8. 8Bake for 25-30 minutes.
9. 9Check on them at 25 minutes to make sure the single leaves dont burn.
10. 10Meanwhile, prepare glaze.
11. 11In a small skillet set on medium high heat, add coconut oil when hot.
12. 12When it begins to smoke add pancetta.
13. 13Let it sit a minute to sear, then toss.
14. 14Add maple syrup and brown sugar, reduce to medium heat, and stir just to combine.
15. 15Let 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.
16. 16Turn off heat and set aside.
17. 17Transfer roasted brussels sprouts into a serving dish.
18. 18Toss in pecans, then add pancetta and all its glaze.
19. 19Combine well and serve.