Ingredients:

  • 2 lbs Brussels sprouts, trimmed and halved lengthwise
  • 4 oz pancetta, diced into 1/4 inch cubes
  • 3 tbsp extra virgin olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly cracked black pepper
  • 1/4 cup balsamic vinegar
  • 3 tbsp pure maple syrup
  • 1 tsp Dijon mustard
  • 1/2 cup pecans, roughly chopped and toasted
  • 1 pinch flaky sea salt

Instructions:

  1. Preheat oven to 400°F (200°C). In a large bowl, toss the halved Brussels sprouts and diced pancetta with olive oil, kosher salt, and pepper until evenly coated.
  2. Spread the mixture onto a large rimmed baking sheet in a single layer, turning sprouts cut-side down for maximum browning. Roast for 20–25 minutes until the outer leaves are charred and pancetta is crisp.
  3. While sprouts roast, combine balsamic vinegar, maple syrup, and Dijon mustard in a small saucepan over medium heat. Simmer for 5–7 minutes until reduced by half and syrupy enough to coat the back of a spoon.
  4. Remove sprouts from the oven and immediately drizzle the warm glaze over the pan. Toss with a spatula to emulsify the glaze with the pan fats. Garnish with toasted pecans and flaky sea salt before serving.