We loved this side in our Test Kitchen so much we were all fighting for the last savory bits. Prep: 15 minutes; Cook: 1 hour 5 minutes.
Heat oil in a large skillet over medium heat. Add pancetta, and cook 5 minutes or until it begins to crisp. Add Brussels sprouts, onion, and garlic, and sauté until golden brown.
Add 3 cups water, chestnuts, and next 3 ingredients. Reduce heat to low, and cook 1 hour. Add butter, and stir until melted. Season with salt and pepper.
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