Roasted Maple Brussels Sprouts with Pancetta

I'm not sure how Brussels sprouts got such a bad rap back in the day, but I'm guessing it's because they weren't using this recipe. Ha! Kidding. Sort of. But I have to admit, I haven't met too many roasted sprouts that I haven't liked.

Anywho, I know sprouts aren't a always a staple side dish on Thanksgiving, but in my opinion they really should be (or at pretty much any meal, for that matter). They add a whole texture, flavor combo situation that's hard to beat.  Plus, they're super nutritious.Brussels Sprouts are loaded with antioxidants, reduce inflammation, help our body detox, and even have the ability to protect our DNA.  They can also promote healthy digestion, boost cardiovascular health, and lower bad cholesterol levels.  Truly superfoods.

As for maple syrup, even though it's technically a sugar, it's a naturally occurring, unrefined sugar, and actually has some health benefits if used in moderation.   It's easier on your digestive system than refined sugar, contains antioxidants, has anti-inflammatory benefits, and is rich in vitamins and minerals like manganese and zinc.

I'm not gonna lie to you and say that pancetta has any remarkable health benefits, but it tastes delicious.  Also, that salty, crispy bite of pancetta paired with maple syrup? Heaven.

When selecting, make sure it's uncured with no nitrates.  This is key.  Nitrates are gross and have been shown to be carcinogenic.  To make the prep work even easier than it already is, Whole Foods actually sells pre-diced, uncured pancetta in 4 oz packages.

I'd say at a big holiday meal like Thanksgiving, 1 cup of sprouts per person should be enough - because they have so many other sides to squish on their plates - but you may want to plan for more, as these tend to disappear reeeal quick.  There are some Brussels bandits out there for sure!

The recipe below would be good for 4 people in this type of holiday-meal situation, so feel free to multiply as needed (and maybe roast up some extras, just in case).

Serves: 4

Ingredients: (Always organic, if possible)

• 4 cups Brussels Sprouts, halved

• 4 oz uncured pancetta, diced

• Maple syrup

• Avocado oil

• Pink Himalayan sea salt

• Pepper

Directions:

• Preheat your oven to 425°F.

• Coat a baking sheet with avocado oil, then spread Brussels sprouts and pancetta in a single layer on top (I for some reason always put the sprouts cut-side down on the sheet at first, one of my bizarre OCD tendencies I guess - but also I love when that side specifically gets nice and crispy). Sprinkle with a little salt (not too much because pancetta is salty on its own) and pep.

• Let cook for 25 minutes (or more, if needed), checking a few times to flip the sprouts around, ensuring each side gets nice and roasty.

• Once they're roasted to your liking, remove the pan from the oven and give the sprouts a light drizzle of maple syrup. Mix them around until they're well coated, pile onto a serving dish, and watch the Brussels bandits pounce.