Slice each Brussels sprout vertically in half and dice the pancetta into small cubes.
Heat the olive oil in a large saute pan over medium-high heat. Add the pancetta and let cook 2-3 minutes until pancetta starts to darken in color and release some of its fat into the pan.
Add the Brussels sprouts and stir a few times to coat them in the oil and pancetta fat. Season liberally with coarse salt and pepper. Next, add in the garlic powder.
Cook over medium-high heat for 5-7 minutes or until the sprouts start to brown and the pancetta is crisp. Add the tablespoon of mustard and stir so it coats the sprouts. Cook another 2 minutes.
Heat the broiler and add the sprouts to a baking sheet. Broil the sprouts and pancetta for 2-3 minutes until they are charred and crispy.
Season with more freshly-ground black pepper.
Recipe by Healthy Recipe Ecstasy at https://www.healthyrecipeecstasy.com/crispy-brussel-sprouts-and-pancetta/