Makes: 4 servings

Description: Adding pancetta to brussels sprouts can turn even the most avid vegetable hater into a convert.

Ingredients:
2 TBSP  Extra virgin olive oil
6 oz  Pancetta, chopped
1 1/2 lbs  Brussels sprouts, trimmed and halved
1 3/4 cups  chicken broth
To taste  Ground pepper
To taste  Kosher salt

Instructions: Heat the olive oil in a large skillet for 3 to 4 minutes. Add the pancetta. Cook over medium heat until pancetta is golden brown and crisp, 5 to 10 minutes. Remove the pancetta to a plate lined with a paper towel.

Add the Brussels sprouts, salt, and pepper to the fat in the pan and saute over medium heat for about 5 minutes, until lightly browned. Add the chicken stock. Lower the heat and cook uncovered, stirring occasionally, until the sprouts are tender when pierced with a knife, about 15 minutes. If the skillet becomes too dry, add a little chicken stock or water. Return the pancetta to the pan, heat through, season to taste, and serve.

via Food Network