Combine brussels sprouts, sliced shallot, olive oil, maple syrup, mustard, and salt and pepper in large bowl and mix well. If using, dice raw pancetta and mix with vegetables.
Transfer to oiled cookie sheet and bake until golden brown, about 25-35 minutes depending on your oven. Stir periodically to ensure sprouts brown on all sides, then serve immediately or let cool and store in refrigerator to be eaten later.
Notes: My trick for perfectly brown (and not burned) brussels is to leave them untouched for first 10 minutes, then flip every 5-7 minutes after to prevent burning and let them crispy on all sides.
Leftovers & Storage: There’s rarely leftovers, but store in an airtight container for up to four days in the refrigerator and reheat in a pan or microwave. Do not freeze, frozen and thawed brussels will not have the same texture and will get mushy.
Nutrition: Nutrition information is for brussels sprouts without optional pancetta. This simple brussels sprouts side dish is a good source of fiber and is high in vitamin C, which being low in sodium and high in healthy fats…and flavor!