Roasted Brussels with Maple Balsamic Gastrique

Ingredients

• 5 cups of brussel sprouts, halved
• 1 tsp salt
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp smoked paprika
• ½ tsp cumin
• ⅓ cup extra virgin olive oil
• 50g pancetta diced
• ½ cup Maple Syrup
• ⅓ cup balsamic vinegar
• ⅓ cup pecans, roughly chopped

Directions

1. Preheat the oven to 425F.
2. Toss Brussels sprouts in salt, garlic powder, onion powder, smoked paprika, cumin, and olive oil.
3. Lay Brussels sprouts on a parchment lined sheet pan. Sprinkle pancetta all over and roast in the oven for 20 minutes or until brussels are knife tender.
4. While Brussels sprouts are roasting, prepare the gastrique by combining maple syrup and balsamic vinegar in a small saucepan. Bring to a boil on high heat, then reduce to medium heat.
5. Let gastrique reduce for 3-5 minutes or until thick and syrupy, then set aside.
6. Plate the roasted Brussels sprouts, drizzle with gastrique and top with pecans.