Trim and slice brussel sprouts in half. In a large bowl mix the oil, Smoked Cane Syrup, balsamic vinegar, and salt/pepper. Add the brussel sprouts and turn to coat well.
Place the brussels on a sheet pan in a single layer. Sprinkle the bacon over the sprouts.
Place in the oven and roast for about 40 minutes or until the bacon is crisp (truning once halfway through cooking).
For the pecans:
In a saucepan melt the butter. Add the Smoked Cane Syrup, balsamic vinegar, sugar, and ancho chile powder. Heat until all the sugar has melted, stirring frequently. Add the pecans and stir to coat. Season with salt and pepper to taste.
Place the pecan on a piece of parchment paper to dry. They will form a crunchy coating.
Remove the brussel sprouts from the oven and place in a serving bowl. Add the pecans and toss.