Maple-Balsamic Roasted Brussels Sprouts with Pancetta

Ingredients

• 1,5 lb Brussels sprouts
• 3 tbsp extra-virgin olive oil
• 4 oz pancetta, diced
• 2 tbsp balsamic vinegar
• 1,5 tbsp pure maple syrup
• 1 unit garlic clove, minced
• 3 tbsp grated Parmesan
• 1 tsp fresh thyme leaves
• 0,75 tsp sea salt
• 0,5 tsp black pepper

Instructions

1. 1

   Preheat the oven to 425°F (220°C) and set a rack in the lower third. Place a large rimmed sheet pan inside to preheat.

2. 2

   Trim the stems from 1.5 lb (680 g) Brussels sprouts and halve them lengthwise, keeping loose outer leaves : they crisp beautifully.

3. 3

   In a large bowl, toss the sprouts with 3 tbsp extra-virgin olive oil, 3/4 tsp salt and 1/2 tsp black pepper until every surface is glossy.

4. 4

   Scatter the diced pancetta over the sprouts and toss once more to distribute.

5. 5

   Carefully pull the hot pan from the oven and tip the sprouts on cut-side down in a single layer. Listen for a sharp sizzle : that means proper searing.

6. 6

   Roast undisturbed for 18-22 minutes, until the cut sides are deeply golden brown and the pancetta is crisp.

7. 7

   Meanwhile, whisk the balsamic vinegar, maple syrup and minced garlic in a small bowl until emulsified.

8. 8

   Transfer the roasted sprouts to a warm serving bowl. Drizzle with the maple-balsamic glaze and toss gently to coat.

9. 9

   Finish with a shower of grated Parmesan and torn fresh thyme leaves. Serve immediately while the edges are still crackling.