Brussels sprouts with glazed pancetta and pecans - gluten free, dairy free, soy free

about 3 pounds fresh brussels sprouts, remove damaged outer leaves and stems trimmed

coconut oil or canola oil

maple syrup

scant ¼ cup light brown sugar

GF DF pancetta (I use Framani)

fresh rosemary, minced

medium shallot, diced

chopped pecan bits (roasted or raw)

Olive oil for drizzling

kosher salt and pepper