Prepare the Sprouts: First, wash your Brussels sprouts thoroughly. Trim off the tough bottom end of each sprout and pull away any loose or yellowed outer leaves. Slice each sprout in half from top to bottom. Set aside.

Cook the Pancetta: Place a large, heavy-bottomed frying pan or skillet over a medium heat. Add the diced pancetta and cook, stirring occasionally, for 5-7 minutes, or until it's golden brown and has rendered most of its fat. Use a slotted spoon to transfer the crispy pancetta to a plate, leaving the rendered fat in the pan.

Sear the Sprouts: Add the olive oil to the fat in the pan and turn the heat up to medium-high. Carefully place the Brussels sprouts in the pan in a single layer, cut-side down. Let them cook, undisturbed, for 5-6 minutes. What works best for me is resisting the urge to stir; this allows them to develop a deep, dark brown, caramelised crust.

Sauté and Season: Once the cut sides are deeply browned, give the sprouts a good stir. Continue to cook for another 4-5 minutes, stirring occasionally, until they are tender-crisp. Add the minced garlic, sea salt, black pepper, and optional red pepper flakes. Cook for one minute more, until the garlic is fragrant.

Make the Balsamic Glaze: Pour the balsamic vinegar and maple syrup into the pan. Stir continuously, scraping up any browned bits from the bottom of the pan. Let the liquid bubble and reduce for 1-2 minutes, until it has thickened slightly and coats the sprouts in a glossy glaze.

Combine and Serve: Turn off the heat. Return the crispy pancetta to the pan and toss everything together to combine. Serve immediately while warm.