Gordon Ramsay Brussels Sprouts With Pancetta

This crispy, tender Gordon Ramsay Brussels Sprouts with Pancetta is made with fresh sprouts, salty pancetta, and sweet chestnuts, and ready in 25 minutes. Sizzling the blanched sprouts in rendered pork fat creates a deep, savoury flavour that perfectly absorbs the fresh lemon juice. I always sneak a spoonful straight from the pan before serving.

Why This Classic Works

I used to roast sprouts until they were dry, but blanching them first completely changed my approach. This step ensures they remain tender inside while the outside gets wonderfully crisp in the hot pan.

The real surprise for me was the addition of lemon zest at the very end. It cuts right through the rich, salty pancetta fat and makes the whole side dish taste incredibly fresh.

Gordon Ramsay Brussels Sprouts With Pancetta Ingredients

• 1 kg (2.2 lbs) Brussels sprouts, trimmed and halved
• 2 tsp olive oil
• 200 g (7 oz) pancetta, diced into lardons
• 200 g (7 oz) vacuum-packed chestnuts, roughly chopped
• Zest and juice of 2 lemons
• Sea salt and black pepper to taste

How To Make Gordon Ramsay Brussels Sprouts With Pancetta

1. Blanch the sprouts: Bring a large pan of salted water to a boil, add the halved Brussels sprouts, cook for 2 to 3 minutes until just tender, then drain well.
2. Fry the pancetta: Heat the olive oil in a wide frying pan over medium-high heat and fry the pancetta lardons for 3 to 4 minutes until golden and crispy.
3. Sauté the vegetables: Toss the drained sprouts into the pan with the pancetta and cook for another 2 to 3 minutes, stirring occasionally so they absorb the fat.
4. Add the chestnuts: Stir in the chopped chestnuts and heat everything through for about 1 minute.
5. Finish with lemon: Remove the pan from the heat, sprinkle over the lemon zest, squeeze in the juice, season with salt and pepper, and serve.

Recipe Tips

• Dry the sprouts well: After blanching, make sure the sprouts are completely drained so they fry rather than steam in the pan.
• Start with a cold pan: If you want extra crispy pancetta, you can start rendering the lardons in a cold pan to slowly release the fat.
• Do not skip the lemon: The fresh acidity is absolutely necessary to balance the salty pork fat and the heavy, earthy chestnuts.

What To Serve With Brussels Sprouts With Pancetta

These sprouts are a natural match for traditional roasted meats like turkey, beef Wellington, or a simple roast chicken. They also work brilliantly spooned over a bowl of creamy mashed potatoes to catch the leftover lemon and pork juices.

How To Store

Keep any leftovers in an airtight container in the fridge for up to three days. You can reheat them in a hot frying pan to bring back some crispness, but freezing is not recommended as they become mushy.

FAQs

• Can I prep this in advance? Yes, you can blanch the sprouts the day before and keep them in the fridge. When you are ready to eat, simply fry the pancetta and toss the cold sprouts into the hot pan.
• Can I use bacon instead of pancetta? Standard smoked bacon works fine if you cannot find pancetta locally. Just cut thick slices into small strips and fry them until the fat renders down.
• Are the chestnuts strictly necessary? They add a lovely sweet, earthy texture, but the recipe still works beautifully without them. You could substitute toasted walnuts or simply leave them out entirely.

Nutrition

• Calories: 180 kcal
• Total Fat: 9g
• Saturated Fat: 3g
• Cholesterol: 15mg
• Sodium: 350mg
• Total Carbohydrate: 18g
• Protein: 7g

Try More Recipes:

• Gordon Ramsay Mushy Peas Recipe
• Gordon Ramsay Butternut Squash Puree Recipe
• Gordon Ramsay Horseradish Sauce Recipe

Gordon Ramsay Brussels Sprouts With Pancetta

Recipe by Sophie Lane

Servings

6

servings

Prep time

10

minutes

Cooking time

15

minutes

Total time

25

minutes

Crispy, tender Gordon Ramsay Brussels Sprouts with Pancetta features fresh greens, salty pancetta, and sweet chestnuts, coming together in 25 minutes. It is a fuss-free side dish that brings massive flavour to any Sunday roast. The bright citrus finish balances the rich pork beautifully.

Ingredients

• 1 kg (2.2 lbs) Brussels sprouts, trimmed and halved

• 2 tsp olive oil

• 200 g (7 oz) pancetta, diced into lardons

• 200 g (7 oz) vacuum-packed chestnuts, roughly chopped

• Zest and juice of 2 lemons

• Sea salt and black pepper to taste

Directions

• 1. Blanch the sprouts: Bring a large pan of salted water to a boil, add the halved Brussels sprouts, cook for 2 to 3 minutes until just tender, then drain well.
• 2. Fry the pancetta: Heat the olive oil in a wide frying pan over medium-high heat and fry the pancetta lardons for 3 to 4 minutes until golden and crispy.
• 3. Sauté the vegetables: Toss the drained sprouts into the pan with the pancetta and cook for another 2 to 3 minutes, stirring occasionally so they absorb the fat.
• 4. Add the chestnuts: Stir in the chopped chestnuts and heat everything through for about 1 minute.
• 5. Finish with lemon: Remove the pan from the heat, sprinkle over the lemon zest, squeeze in the juice, season with salt and pepper, and serve.