Blanche the sprouts for two and a half
minutes and dice the shallots, pancetta or bacon. Heat the vegetable oil in a
saute pan adding the pancetta to crisp, then add the shallots and garlic to
sweat down and infuse the flavours into the oil.
Crush the pecans by hand to release the
oils and toss into the mixture. Follow this with a couple of sprigs of rosemary
and add the sprouts, butter and maple syrup.
Bring back to 'boil' and finish with black
pepper and serve immediately.
You might have to make more straight away
as it will be eaten immediately!