Add pancetta to a large skillet over medium-low heat. Cook until sizzling and beginning to crisp. Use a slotted spoon to remove pancetta from the pan. Do not drain fat from pan.

Add 1 tbsp of olive oil and turn heat to medium-high. Add brussels sprouts and shallot. Cook, turning occasionally until softened and a bit charred. Add additional olive oil if pan becomes too dry.

Add pecans and allow to cook for a couple of minutes.

Return pancetta to the pan along with maple syrup, dried cranberries, and salt and pepper to taste. Stir until sprouts are coated in the maple syrup and everything is warmed through.

Remove to a serving dish and serve immediately.