Roasted Brussels Sprouts with glazed pancetta and pecans Recipe

Roasted Brussels sprouts, crispy pancetta, and toasted pecans come together in this side dish. The sprouts roast until tender and slightly charred, while the pancetta is cooked down with maple syrup and brown sugar to create a sticky, sweet glaze. Some of the outer sprout leaves are separated and roasted until chip-like, adding another layer of texture. This dish is a good candidate for a holiday spread or a hearty dinner side.