• Preheat your oven to 400°Fahrenheit (200°Celsius).

Prepare the Brussels Sprouts:

• Trim the ends and halve the Brussels sprouts. If they are large, quarter them to ensure even cooking.

Mix the Marinade:

• In a large mixing bowl, whisk together the olive oil, balsamic vinegar, maple syrup, Dijon mustard, minced garlic, salt, and pepper until well combined. Strip the leaves from the thyme sprigs and add them to the marinade. Mix well.

Combine:

• Add the halved Brussels sprouts and diced pancetta to the bowl with the marinade. Toss everything together until the Brussels sprouts and pancetta are evenly coated.

Roast the Brussels Sprouts:

• Spread the Brussels sprouts and pancetta in a single layer on a baking sheet. Make sure they are not too crowded to ensure they roast evenly.
• Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the Brussels sprouts are tender and caramelized, and the pancetta is crispy.

Toast the Pine Nuts:

• While the Brussels sprouts are roasting, heat a small pan over medium heat. Add the pine nuts and toast them, stirring frequently, until they are golden brown and fragrant. This should take about 3-5 minutes. Remove from heat and set aside.

Combine and Serve:

• Once the Brussels sprouts and pancetta are done roasting, transfer them to a serving dish and toss with the toasted pine nuts. Serve hot and enjoy!