I’ve never been a Brussels sprouts hater, but if I was and had to eat them, this is how I would want them to be prepared: sweetened with some maple syrup and flavoured with salty pancetta. This is a really easy side dish for the holidays too, if you’re still looking to add one to your menu.

As you’ve seen on this space before, I have partnered with PC Black Label to create a recipe every month using one of the products from their range. This month’s box was filled with the following 3 products to choose from: PC Black Label’s Kaffir Lime Leaves Herb – a perfect addition to curries and stews! – PC Butternut Squash Pasta Sauce – I didn’t pick this product for my featured recipe, but did make a quick dinner by tossing the sauce with some gnocchi and wilted spinach and it was delicious!– and PC Black Label Pure Maple Syrup. – a dark hued maple syrup harvested straight from Quebec. No surprises here, I opted for the maple syrup!

Maple and Pancetta Roasted Brussels Sprouts 
Serves 4-6
How it’s done:

•  900g Brussels sprouts, trimmed and halved
•  1/3 cup diced pancetta (or bacon)
•  3 tbsp PC Black Label Pure Maple Syrup
•  2 tsp finely chopped fresh rosemary
•  Pinch each salt and pepper

In large bowl, combine Brussels sprouts, pancetta, maple syrup, rosemary, salt and pepper.

Arrange, in single layer, on well greased baking sheet. Bake in 425°F oven, turning once, until veggies are tender-crisp and light golden, about 20 minutes.

This post was sponsored by President’s Choice. All opinions are my own. To  learn more about PC Black Label Collection products, visit pc.ca/blacklabel.