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

Ready In 45 Minutes

Servings: 6

Cooking Instructions

For roasting brussels sprouts

Step 1

  • Preheat oven to 400 degrees F (204 Celsius).
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Step 2

  • Prepare two baking sheets lined with parchment paper.
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Step 3

  • For some crispy chip-like sprout leaves: pull off some outer, thicker leaves, about a heaping handfuls worth and place on baking sheet.
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Step 4

  • Cut the whole sprouts in half, lengthwise.
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Step 5

  • Transfer onto baking sheets, spread out in a single layer without crowding (to prevent steaming).
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Step 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.
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Step 7

  • Drizzle olive oil over the sprouts. I use roughly a tablespoon of oil per sheet.
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Step 8

  • Bake for 25-30 minutes.
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  • Length: 30 minutes

Step 9

  • Check on them at 25 minutes to make sure the single leaves dont burn.
  • Length: 25 minutes

Step 10

  • Meanwhile, prepare glaze.
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Step 11

  • In a small skillet set on medium high heat, add coconut oil when hot.
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Step 12

  • When it begins to smoke add pancetta.
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Step 13

  • Let it sit a minute to sear, then toss.

Step 14

  • Add maple syrup and brown sugar, reduce to medium heat, and stir just to combine.
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Step 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.
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  • Length: 8 minutes

Step 16

  • Turn off heat and set aside.

Step 17

  • Transfer roasted brussels sprouts into a serving dish.
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Step 18

  • Toss in pecans, then add pancetta and all its glaze.
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Step 19

  • Combine well and serve.