Sweet Or Dry Marsala For Brussels Sprouts With Chestnuts?

Our answer

Nigella's Brussels Sprouts With Chestnuts, Pancetta And Parsley should tempt both sprout lovers and those that have an aversion to them, as the Brussels sprouts are tender-crisp and bathed in a bacony-buttery marsala glaze.

Marsala is a fortified wine from Sicily and comes in both sweet and dry forms. For savoury cooking we generally prefer to use the dry version, though this can be harder to find. If you can't find dry marsala then a dry Madeira or a dry Amontillado sherry would be a good alternative. If you only have sweet marsala available then you can use this but just taste the dish once you have seasoned it and if you feel that the glaze is too sweet then you could balance it out by adding a little lemon juice. Just add the juice a few drops at a time and taste after each addition until it suits your own taste.