1poundBrussels sproutstrimmed and cut in half through the core
1tablespoonagave nectar or honey
1teaspoonKosher saltor more to taste
1/2teaspoonfreshly ground black pepperor more to taste
Preheat the oven to 400 degrees. Place the brussel sprouts in a large bowl, toss with pancetta, olive oil, garlic powder, agave, salt and pepper until well coated.
Spread onto a baking sheet in a single layer. Roast the brussels sprouts for 25 to 30 minutes, until they're tender and nicely browned and the pancetta is cooked. Toss half way through roasting. Remove from the oven, and toss again. Taste for seasonings, and serve.
If you don’t like pancetta, you can always add small cut up pieces of bacon in place of the pancetta. Also, if you prefer less work and buy shredded brussel sprouts, you will bake the brussel sprouts or 15-20 minutes as they are going to crisp up a lot faster.