Ingredients:

  • 1 kg (2.2 lbs) Brussels Sprouts, washed and trimmed (halved, or quartered if very large)
  • 60 ml (4 Tbsp) Extra Virgin Olive Oil
  • 1 tsp Kosher Salt
  • ½ tsp Freshly Ground Black Pepper
  • 115 g (4 oz) Pancetta (diced into ¼-inch pieces) or thick-cut smoked bacon
  • 60 ml (4 Tbsp) High-Quality Balsamic Vinegar
  • 60 ml (4 Tbsp) Pure Maple Syrup (Grade A, Dark Robust flavour preferred)
  • 15 g (1 Tbsp) Unsalted Butter
  • 1 tsp Fresh Thyme Leaves (optional)
  • 2 Tbsp Toasted Pecans or Walnuts, roughly chopped (optional)

Instructions:

  1. Preheat Oven and Prep: Set the oven to 220°C (425°F). Place a heavy-duty sheet pan inside while the oven heats. Wash and trim the woody ends of the sprouts, then halve them (or quarter large ones) to ensure uniform cooking and maximum caramelization.
  2. Season and Roast the Sprouts: In a large bowl, toss the trimmed sprouts with the olive oil, salt, and pepper until fully coated. Carefully remove the hot sheet pan from the oven (use proper oven gloves!). Immediately spread the seasoned sprouts onto the hot pan in a single layer, ensuring they are not overcrowded. Roast for 15 minutes.
  3. Cook the Pancetta: After the initial 15 minutes, pull the pan out. Sprinkle the diced pancetta evenly over the sprouts. Return the pan to the oven and roast for another 10–12 minutes, or until the sprouts are deeply caramelized and the pancetta is crisp and golden brown.
  4. Prepare the Glaze: While the sprouts finish roasting, combine the balsamic vinegar and maple syrup in a medium saucepan. Bring the mixture to a simmer over medium heat. Reduce the liquid until it slightly thickens and coats the back of a spoon (about 5 minutes). Remove the glaze from the heat and swirl in the unsalted butter until melted and emulsified for shine and richness.
  5. Combine and Serve: Remove the sheet pan from the oven. Transfer the hot sprouts and pancetta into the large mixing bowl. Pour the maple-balsamic glaze over the hot sprouts immediately and toss gently to coat thoroughly. Transfer to a serving platter and garnish with fresh thyme and toasted nuts, if desired. Serve immediately while hot.