Brussels Sprouts with Pancetta

By minicoopercraig

A favorite Giada recipe that's been a request for EVERY holiday meal since I discovered it.

Ingredients

• 1 lb fresh Brussels Sprouts, trimmed
• 2 Tbsp olive oil
• 3 oz pancetta, coarsely chopped
• 2 garlic cloves, minced
• Salt and black pepper to taste
• 3/4 cup low-sodium chicken broth

Details

Servings 4

Preparation

Step 1

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