Brussels Sprouts with Chestnuts and Pancetta

I know there are plenty of Brussels sprouts haters out there, but seriously this veggie deserves one more chance. Not to mention their fantastic health benefits, like cholesterol-lowering ability, anti-inflammatory support, cancer-protective substances, etc., they don't taste bad. Ok, I agree that they don't taste heavenly like chocolate, but they are great just like many other vegetables.
Don't overcook them or they will smell stinky and taste bitter. It's better to serve them while they are still slightly crunchy.

Recipe adapted from BBC Good Food

• 400 g Brussels sprouts, trimmed
  
• 120 g Pancetta, diced
  
• 200 g Cooked chestnuts, broken into large pieces
  
• 1 tbsp Sugar
  
• 200 ml Vegetable stock
  

1. Bring a pot of water to a boil. Blanch the Brussels sprouts for 3 minutes until they are starting to soften slightly. Remove and drain.
   
2. Heat a frying pan and fry the pancetta until crisp, then remove and set aside. Add the chestnuts and sugar, tossing in the pan, then pour in the vegetable stock and reduce by half.
   
3. Add in Brussels sprouts and pancetta back to the pan. Stir to combine. Transfer to a plate and serve warm.