Place 3 Tablespoons olive oil with garlic in a small pan. Cook slowly at mouth of oven until light brown. Sprinkle sugar and add ½ cup chicken or vegetable stock. Cook for another few minutes and remove. Mash garlic with a fork and set aside.

Place pancetta in frying pan, set into oven and cook for about 5 minutes until slightly crisp.

Clean Brussels sprouts and cut in half lengthwise. Toss with olive oil and salt in roasting pan and place into oven. Roast for about 20-25 minutes or until they achieve a crisp exterior and are tender on the inside. Add caramelized garlic with stock and pancetta. Stir to mix and roast for another 5 minutes.