Brussels Sprouts with Pancetta

1. 1

   Bring a large pot of salted water to a boil.

2. 2

   Add the Brussels sprouts and cook until crisp-tender, about 10 minutes.

3. 3

   Drain.

4. 4

   Place the Brussels sprouts in a large bowl of ice water to cool completely.

5. 5

   Drain again.

6. 6

   (The Brussels sprouts can be prepared up to this point 8 hours ahead.

7. 7

   Dry thoroughly and refrigerate in a resealable plastic bag.)

8. 8

   Meanwhile, in a large, heavy skillet, heat the oil over a medium flame.

9. 9

   Add the pancetta and saute until it begins to crisp, about 5 minutes.

10. 10

    Add the garlic and saute until pale golden, about 2 minutes.

11. 11

    Using a slotted spoon, transfer the pancetta mixture to a large serving bowl.

12. 12

    Add the Brussels sprouts to the same skillet and saute until heated through and beginning to brown, about 5 minutes.

13. 13

    Add the broth, 1/2 teaspoon of pepper, and 1/4 teaspoon of salt, and simmer until the broth reduces just enough to coat the Brussels sprouts, about 3 minutes.

14. 14

    Transfer the Brussels sprout mixture to the pancetta mixture, and toss to combine.

15. 15

    Season with more salt and pepper to taste, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.