Great as a Thanksgiving or Christmas side dish, this warm, sweet and savory dish is easy to prepare and absolutely delicious!


3 pounds fresh brussels sprouts, remove damaged outer leaves and stems trimmed
2 tablespoons coconut oil or canola oil
¼ cup maple syrup
¼ cup light brown sugar
8 ounces pancetta
½ teaspoon fresh rosemary, minced
1 medium shallot, diced
2 handfuls chopped pecan bits (roasted or raw)
Olive oil for drizzling
Kosher salt and pepper


Preheat oven to 400 degrees F. Prepare two baking sheets, each lined with parchment paper.
Cut the whole sprouts in half, lengthwise. Transfer onto baking sheets, spread out in a single layer without crowding (to prevent steaming). Evenly sprinkle about two good pinches of kosher salt over the brussels sprouts then about 1 pinch of crushed black pepper. Drizzle olive oil over the sprouts.
Bake for 25-30 minutes. Check on them at 25 minutes to make sure the single leaves don’t burn.
Meanwhile, in a small skillet set on medium high heat, add coconut oil. When it begins to smoke, add pancetta. Let it sit a minute to sear, then toss. Add shallots, stir to combine and cook until softened. Then add maple syrup and brown sugar, reduce to medium heat, and stir just to combine. Let it sit for 5-8 minutes, with 1 or 2 stirs, then when the bubbles become the size of dimes, stir until your spoon has a thin coating of syrup. Add rosemary, then remove from heat and set aside.
Transfer roasted brussels sprouts into a serving dish. Toss in pecans, then add pancetta and glaze. Combine well and serve.