

Preheat oven to 400 degrees F (204 Celsius).
Prepare two baking sheets lined with parchment paper.
Cut the whole sprouts in half, lengthwise.
Transfer onto baking sheets, spread out in a single layer without crowding (to prevent steaming).
Drizzle olive oil over the sprouts. I use roughly a tablespoon of oil per sheet.
Check on them at 25 minutes to make sure the single leaves dont burn.
In a small skillet set on medium high heat, add coconut oil when hot.
When it begins to smoke add pancetta.
Let it sit a minute to sear, then toss.
Add maple syrup and brown sugar, reduce to medium heat, and stir just to combine.
Transfer roasted brussels sprouts into a serving dish.
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