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Ingredients

• 2 pounds  baby Brussels sprouts
•   Extra-virgin olive oil
• 6 ounces  pancetta, cut into small dice (1 1/2 cups)
• 1/4 cup  dried cranberries
• 3 tablespoons  shallots, finely chopped
• 1   garlic clove, peeled and minced
• 2 tablespoons  balsamic vinegar
• 1/4 cup  chicken broth
•   Kosher salt and freshly ground black pepper

Description

Pick All The Brussels Sprouts Apart So You Have One Big Pile Of Leaves. In A Large Saute Pan Heat A 2-count Of Olive Oil (about 2 Tablespoons) Over Medium Heat. Add The Pancetta And Cook For 2 To 3 Minutes, Until The Fat Renders And The Pancetta Is Crispy

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