Brussels Sprouts and Pancetta with Walnuts

Directions

1. Preheat oven to 350°,F. Combine sugar, balsamic, cinnamon, and nutmeg in a small saucepan over medium heat. Whisk to combine and bring to a simmer, continue to simmer, for about 3-4 minutes, or until the mixture thickens slightly into a syrup.
2. Place pecans in a medium bowl, add syrup, and toss until coated. Transfer pecans to a parchment-lined baking sheet and place in the oven. Bake for 6-8 minutes, or until lightly toasted, and remove from the oven. Let cool and harden at room temperature.
3. Increase oven temperature to 425°,F. Place Brussels sprouts and pancetta on another baking sheet, drizzle with olive oil, and season with salt and pepper. Roast Brussels sprouts for 10-15 minutes or until caramelized and tender. To serve, top Brussels sprouts with candied pecans.