Zubereitung

1. 1

   Preheat oven to 400 degrees F (204 Celsius).

2. 2

   Prepare two baking sheets lined with parchment paper.

3. 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. 4

   Cut the whole sprouts in half, lengthwise.

5. 5

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

6. 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. 7

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

8. 8

   Bake for 25-30 minutes.

9. 9

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

10. 10

    Meanwhile, prepare glaze.

11. 11

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

12. 12

    When it begins to smoke add pancetta.

13. 13

    Let it sit a minute to sear, then toss.

14. 14

    Add maple syrup and brown sugar, reduce to medium heat, and stir just to combine.

15. 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. 16

    Turn off heat and set aside.

17. 17

    Transfer roasted brussels sprouts into a serving dish.

18. 18

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

19. 19

    Combine well and serve.