• 2 lb (907 g) Brussels sprouts, trimmed and halved
• 3 tbsp (45 mL) butter
• 1 cup (250 mL) vacuum-packed or rinsed canned whole chestnuts, broken into pieces
• 1/3 cup (75 mL) dry marsala wine
• 1/4 tsp (1 mL) salt
• 1/4 tsp (1 mL) pepper

1. In large saucepan of boiling salted water, cover and cook brussels sprouts until tender-crisp, about 6 minutes; drain. (Make-ahead: Chill in ice water; drain and pat dry. Refrigerate in airtight container for up to 24 hours.)
2. In Dutch oven, melt butter over medium-high heat; add brussels sprouts, chestnuts, Marsala, salt and pepper, tossing to coat. Boil until heated through and liquid is reduced by half, about 6 minutes.

Servings: 10
* This simply elegant dish tastes extraordinary using good-quality Italian dry Marsala. No Marsala? You can substitute vegetable stock.