This was super easy and very tasty.
1 lb. brussel sprouts, trimmed and cut in half lengthwise
3 oz. diced pancetta
2 garlic cloves, minced
3/4 c. chicken broth
Boil the brussel sprouts in salted water for about 4 minutes. Drain.
In a frying pan, brown the pancetta in some olive oil.
Add the garlic and cook until barely browned.
Add the brussel sprouts and brown them in the skillet.
Season with salt and pepper.
Add the broth and simmer until the broth reduces and coats the Brussel sprouts.