Heat a sauté pan over medium-low heat, and add the grapeseed oil. Gently sauté the pancetta, stirring occasionally, until just crispy. Using a slotted spoon, remove the pancetta from the pan and set aside on a plate.

Increase the heat to medium-high heat, and add the brussels sprouts to the pan. Sauté until they are caramelized around the edges and crisp yet tender, 7 to 8 minutes.

Stir in the crispy pancetta, season with salt and pepper to taste, and garnish with toasted almonds.