Brussels Sprouts with Pancetta

• 1 pound fresh Brussels sprouts, trimmed
• 2 tablespoons olive oil
• 3 ounces paper-thin slices of pancetta, coarsely chopped
• 2 garlic cloves, minced
• 3/4 cup reduced-sodium chicken broth
• 1/2 teaspoon freshly ground black pepper, plus more to taste
• 1/4 teaspoon salt, plus more to taste

1. Bring a large pot of salted water to a boil.
2. Add the Brussels sprouts and cook until crisp-tender, about 10 minutes.
3. Drain.
4. Place the Brussels sprouts in a large bowl of ice water to cool completely.
5. Drain again.
6. (The Brussels sprouts can be prepared up to this point 8 hours ahead.
7. Dry thoroughly and refrigerate in a resealable plastic bag.)
8. Meanwhile, in a large, heavy skillet, heat the oil over a medium flame.
9. Add the pancetta and saute until it begins to crisp, about 5 minutes.
10. Add the garlic and saute until pale golden, about 2 minutes.
11. Using a slotted spoon, transfer the pancetta mixture to a large serving bowl.
12. Add the Brussels sprouts to the same skillet and saute until heated through and beginning to brown, about 5 minutes.
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. Transfer the Brussels sprout mixture to the pancetta mixture, and toss to combine.
15. Season with more salt and pepper to taste, and serve.

brussels sprouts, olive oil, paper, garlic, chicken broth, freshly ground black pepper, salt

Taken from www.epicurious.com/recipes/food/views/brussels-sprouts-with-pancetta-376744 (may not work)