Brussels sprouts blanched then pan-seared with pancetta and garlic, finished in broth for a savory, lightly caramelized side.
A precise ingredient list wasn’t published for this recipe — see the directions for what’s used.
Partially cook the Brussels sprouts in a large pot of boiling salted water, about 4 minutes; drain.
Heat oil in a large skillet over medium heat, add the pancetta and sauté until it begins to crisp, about 3 minutes. Add the garlic and cook until pale golden, about 2 minutes.
Add the Brussels sprouts and sauté until heated through and beginning to brown, about 5 minutes. Season with salt and pepper.
Add a splash of broth and simmer until it reduces enough to coat the sprouts, about 3 minutes. Serve hot.
