Preheat oven to 425°. Line a large rimmed baking sheet with foil.Slice brussels sprouts in half lengthwise . Reserve 8 ounces of sprouts, and set aside. Place remaining sprouts in a large bowl. Drizzle with 1 1/2 tablespoons oil, sprinkle with salt and pepper, and toss to coat. Spread in an even layer on prepared baking sheet, and roast until tender and caramelized, 20 to 25 minutes, stirring every 10 minutes.Heat a medium nonstick skillet over medium.
Add pancetta, and cook, stirring occasionally, until lightly browned and crispy, about 8 minutes. Transfer pancetta and pan drippings to a large bowl. Whisk in vinegar, mustard, maple syrup, garlic and 1 tablespoon oil until combined.Add roasted and raw sprouts to pancetta dressing; toss to combine. Serve warm or at room temperature.To keep brussels sprouts fresh, place the unwashed sprouts in an airtight, zip-top bag and refrigerate. If kept away from moisture, they should last up to 10 days.
keep your family immune system strong.--