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1
Preheat oven to 400 degrees F (204 Celsius).
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2
Prepare two baking sheets lined with parchment paper.
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3
For some crispy chip-like sprout leaves: pull off some outer, thicker leaves, about a heaping handfuls worth and place on baking sheet.
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4
Cut the whole sprouts in half, lengthwise.
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5
Transfer onto baking sheets, spread out in a single layer without crowding (to prevent steaming).
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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.
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7
Drizzle olive oil over the sprouts. I use roughly a tablespoon of oil per sheet.
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8
Bake for 25-30 minutes.
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9
Check on them at 25 minutes to make sure the single leaves don't burn.
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10
Meanwhile, prepare glaze.
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11
In a small skillet set on medium high heat, add coconut oil when hot.
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12
When it begins to smoke add pancetta.
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13
Let it sit a minute to sear, then toss.
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14
Add maple syrup and brown sugar, reduce to medium heat, and stir just to combine.
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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.
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16
Turn off heat and set aside.
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17
Transfer roasted brussels sprouts into a serving dish.
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18
Toss in pecans, then add pancetta and all its' glaze.
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19
Combine well and serve.
