Mix your brussel sprouts with the olive oil and season with salt and pepper and spread in a baking sheet lined with parchment paper, roast them for approximately 10 minutes (until golden brown but still crunchy)
In a separate pan melt the smoked pancetta cut into small dice and render until golden brown. Add the mustard seeds, the chili, sliced onions and sliced garlic, cook gently at medium heat until obtaining a lovely umber color (not dark).
Toss the roasted brussel sprout with the onion mix and cook for 5 more minutes.
Add the maple syrup and the fresh thyme leaves and cook for an additional 5 minutes.
Adjust the seasoning and serve.
Video
Notes
Chef Notes: This is one of the simple ways to enjoy a great side dish like the not always favorite Brussels Sprout, perfect accompaniment with Roast meats or fish.Wine Pairing: Juice Pairing: