Roasted Brussels Sprouts with glazed pancetta and pecans Recipe - Quick, Healthy & Ready in 45 Minutes

Ingredients:

• about 3 pounds fresh brussels sprouts, remove damaged outer leaves and stems trimmed
• 2 tablespoons coconut oil or canola oil
• 1/4 cup maple syrup
• 1/4 cup light brown sugar
• 8 ounces GF DF pancetta (I use Framani)
• 1/2 teaspoon fresh rosemary, minced
• 1 medium shallot, diced
• 2 handfuls chopped pecan bits (roasted or raw)
• Olive oil for drizzling
• kosher salt and pepper

Instructions:

1. Preheat oven to 400 degrees F (204 Celsius).
2. Prepare two baking sheets lined with parchment paper.
3. For some crispy chip-like sprout leaves: pull off some outer, thicker leaves, about a heaping handfuls worth and place on baking sheet.
4. Cut the whole sprouts in half, lengthwise.
5. Transfer onto baking sheets, spread out in a single layer without crowding (to prevent steaming).
6. 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.
7. Drizzle olive oil over the sprouts. I use roughly a tablespoon of oil per sheet.
8. Bake for 25-30 minutes.
9. Check on them at 25 minutes to make sure the single leaves dont burn.
10. Meanwhile, prepare glaze.
11. In a small skillet set on medium high heat, add coconut oil when hot.
12. When it begins to smoke add pancetta.
13. Let it sit a minute to sear, then toss.
14. Add maple syrup and brown sugar, reduce to medium heat, and stir just to combine.
15. 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.
16. Turn off heat and set aside.
17. Transfer roasted brussels sprouts into a serving dish.
18. Toss in pecans, then add pancetta and all its glaze.
19. Combine well and serve.