Brussel Sprouts With Pancetta

• 1 pound fresh Brussels sprouts, trimmed
• 2 tablespoons olive oil
• 3 ounces paper-thin slices pancetta, coarsely chopped
• 2 garlic cloves, minced
• Salt and freshly ground black pepper
• cranberries & goat cheese
• 3/4 cup low-salt chicken broth

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

brussels sprouts, olive oil, paper, garlic, salt, cranberries, lowsalt chicken broth

Taken from www.epicurious.com/recipes/member/views/brussel-sprouts-with-pancetta-50160512 (may not work)