Partially cook the brussel sprouts in a large pot of boiling 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 brussel sprouts 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 brussel sprouts, about 3 minutes.
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|Serving Size: 1 Serving (177g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 104 (65%)|
|Amt Per Serving||% DV|
|Total Fat 11.6g||15 %|
|Saturated Fat 3.5g||17 %|
|Monounsaturated Fat 5.5g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 14.3mg||4 %|
|Sodium 415.8mg||14 %|
|Potassium 492.2mg||13 %|
|Total Carbohydrate 10.2g||3 %|
|Dietary Fiber 4.3g||17 %|
|Sugars, other 6g|
|Protein 6.5g||9 %|
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Calories per serving: 161
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