- 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.