2 slices pancetta, about 1/4-inch (1/2-cm) thick, diced

1 tablespoon (15 ml) olive oil

1/2 cup (125 ml) hazelnuts, chopped

6 cups (1.5 litres) Brussels sprouts, halved

1 cup (250 ml) chicken broth

Salt and pepper

In a large non-stick skillet, brown the pancetta in the oil. Add the hazelnuts and brown. With a slotted spoon, reserve the pancetta and hazelnuts on a paper towel.

In the same skillet, brown the Brussels sprouts in the hot fat. Season with salt and pepper. Add the broth and bring to a boil. Simmer, stirring frequently, for about 10 minutes or until the sprouts are tender and glazed with the sauce. Adjust the seasoning. Spoon in a serving dish and sprinkle with the pancetta and hazelnuts.

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