Brussels Sprouts with Chestnuts, Pancetta and Parsley

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This recipe made me a b-sprouts fan!
I made this a few years ago, tried a different one last year but will return to THIS one again. It was outstanding.
Regarding the persont that had too much chestnut goo, i wonder if a different brand would be better next time. I use the jarred ones from Williams-sonoma.
Mmmm.... Post Thanksgiving Edit -Excellent but would needed to cook BS a few minutes more. i'd also make a bit more sauce next time by increasing butter and marsala.

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Delicious! I used proscuitto instead of pancetta( that was all my store offered it came out delicious. I was also pleasantly suprised that I did not have to spend a fortune on the Marsala.I never bought it before and it was good quality and reasonable price. I recommend this dish, I really enjoyed it.

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I used an 8oz package of vacuum sealed chestnuts, and I found the chestnuts really overpowered this dish and made it gooey. The pancetta was so nice and crispy, but was covered in chestnut goo so you missed out on it. It was by far the least favorite dish on my Thanksgiving table and most of it got thrown away afterwards. I will try it again with about 2-3 oz of chestnuts instead of 8. I think that might make a big difference.

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A great new (for Americans way to make sprouts. The Marsala is essential to the taste, get a good one (don't scrimp!

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This was by far the hit of the meal. Only one other time that I had Brussel Sprouts have I liked them, and this recipe was incredible, and far better than any other I've had. I toasted the chestnuts before adding them, and at the end I shaved some parmesan over the top - delicious!

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I served this on Christmas Eve and it was a huge hit. I found out later that half of the guests really didn't care for brussel sprouts and at first took two to be polite. I ended up not having any leftovers!!!

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These were incredibly easy and unbeleivably tasty! Definitely in my special dish repetoire now.

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Excellent recipe! I am personally a great fan of brussels sprouts, but this recipe is rich and filling. Loved it! Great holiday fare