Mmmm...brussels sprouts

I was watching Giada on the Food Network the other day (yes, that's right...I actually watch the food network...stop laughing), I found my mouth watering. Over brussels sprouts. Wierd, I know, but let me tell you...this recipe is incredible. Even when I make it...

I found that I liked it better when I only added between 1/4 and 1/2 cup of broth at the end. 3/4 is too much and dilutes the flavors. But you do need a little bit to get everything off of the pan. I also cut the sprouts in half (and cook them a bit longer to they're nice and tender), they absorbed the pancetta/garlic better that way, plus they were easier to eat. I've used both the paper-thin pancetta as well as the 4oz package of cubed pancetta from Trader Joes. Both work fine. I've also used bacon, but it's not as good.

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

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 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 pepper, to taste. Add the broth and simmer until the broth reduces just enough to coat the Brussels sprouts, about 3 minutes. Serve. YUM.