Brussel Sprouts With Pancetta

1. 1

   Partially cook the Brussels sprouts in a large pot of boiling salted water, about 4 minutes. Drain.

2. 2

   Meanwhile, heat the oil in a heavy large skillet over medium heat. Add the pancetta and saute until beginning to crisp, about 3 minutes. Add the garlic and saute until pale golden, about 2 minutes. Add the Brussels sprouts to the same skillet and saute until heated through and beginning to brown, about 5 minutes. Season with salt and pepper, to taste. Add the broth and simmer until the broth reduces just enough to coat the Brussels sprouts, about 3 minutes. Serve.

* Per serving · 4 servings · Values may vary.

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