Maple-Balsamic Roasted Brussels Sprouts with Pancetta

Ingredients

• 1,5 lb Brussels sprouts
• 3 tbsp extra-virgin olive oil
• 4 oz pancetta, diced
• 3 tbsp balsamic vinegar
• 2 tbsp pure maple syrup
• 1 clove garlic clove, minced
• 2 tbsp pine nuts, toasted
• 1 tbsp flat-leaf parsley, chopped
• 0,75 tsp kosher salt
• 0,5 tsp black pepper

Instructions

1. 1

   Preheat oven to 425°F (220°C) and place a large rimmed baking sheet inside to preheat for 10 minutes.

2. 2

   Trim the stems from 1.5 lbs Brussels sprouts and halve them lengthwise (quarter any larger than a golf ball). Pat completely dry with a tea towel : moisture is the enemy of crispiness.

3. 3

   In a large bowl, toss the sprouts with 3 tbsp extra-virgin olive oil, 3/4 tsp kosher salt, and 1/2 tsp freshly ground black pepper.

4. 4

   Carefully remove the hot pan, scatter 4 oz diced pancetta across it, then spread the sprouts cut-side down in a single layer without crowding.

5. 5

   Roast for 20-25 minutes, undisturbed, until the cut sides are deeply caramelized and mahogany-brown and the pancetta is crisp.

6. 6

   While the sprouts roast, combine 3 tbsp balsamic vinegar, 2 tbsp pure maple syrup, and 1 minced garlic clove in a small saucepan.

7. 7

   Simmer over medium-low heat for 4-5 minutes, swirling, until reduced by half and syrupy enough to coat the back of a spoon.

8. 8

   Transfer the roasted sprouts and pancetta to a warm serving bowl and drizzle with the warm glaze, tossing gently to coat.

9. 9

   Finish with 2 tbsp toasted pine nuts and 1 tbsp chopped flat-leaf parsley. Serve immediately while the edges are still crackly.