This Gordon Ramsay Brussels Sprouts With Pancetta Recipe is a crispy and flavorful recipe, which is made with savory pancetta and sweet chestnuts. It’s the perfect holiday side dish, ready in about 20 minutes.
Jump to RecipeGordon Ramsay Brussels Sprouts With Pancetta Recipe Ingredients
- 1kg Brussels sprouts, trimmed and halved
- 1–2 tsp olive oil
- 200g pancetta, cut into lardons
- 200g vacuum-packed chestnuts, roughly chopped
- Zest of 2 lemons + a small squeeze of juice
- Salt + freshly ground black pepper
How To Make Gordon Ramsay Brussels Sprouts With Pancetta Recipe
- Prep and Blanch the Sprouts: Trim the ends off the Brussels sprouts and slice them in half. Blanch them in a large pot of boiling salted water for 2–3 minutes until they are bright green and slightly tender.
- Drain and Dry: Drain the sprouts thoroughly in a colander and let them sit for a few minutes to steam-dry. This step is crucial for getting them crispy later.
- Cook the Pancetta: Heat the olive oil in a wide, large frying pan over medium-high heat. Add the pancetta lardons and fry until they are golden and crisp.
- Sear the Sprouts: Add the blanched, dry sprouts to the pan with the pancetta. Sear for 2–3 minutes, tossing occasionally, until they start to caramelize and get golden-brown edges.
- Add Final Ingredients: Add the chopped chestnuts to the pan and toss for another minute to warm them through. Remove the pan from the heat.
- Finish and Serve: Off the heat, stir in the lemon zest and a small squeeze of lemon juice. Season to taste with salt and pepper, toss everything together, and serve immediately.
Recipe Tips
- How do you prevent soggy Brussels sprouts? The secret is to let the sprouts steam-dry completely in the colander after blanching. If you add wet sprouts to the pan, they will steam instead of searing, resulting in a soggy texture.
- What is the best pan for this recipe? Use the widest pan you have. If the pan is crowded, the pancetta and sprouts will steam instead of frying, and you won’t achieve that delicious crispy texture.
- Can I prepare these sprouts ahead of a dinner party? Yes. To save time, you can blanch the sprouts earlier in the day. Store them in the refrigerator, and then all you have to do is the final pan-frying step just before serving.
- What if my pancetta looks too dry while frying? If the pancetta you’re using is particularly lean and the pan looks dry, you can toss in another half teaspoon of olive oil before you add the sprouts to ensure they get nicely coated and seared.
What To Serve With Brussels Sprouts With Pancetta
This flavorful side dish is a perfect accompaniment to a variety of roasts and main courses, especially for holiday meals:
- Roast Turkey or Chicken
- Glazed Ham
- Roast Leg of Lamb or Pork Loin
- A simple pan-seared steak
How To Store Brussels Sprouts With Pancetta
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: For best results, reheat in a hot pan or in an air fryer to help crisp them up again.
Brussels Sprouts With Pancetta Nutrition Facts
- Calories: 253 kcal
- Protein: 10g
- Fat: 18g
- Carbohydrates: 12g
- Sodium: 400mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use bacon instead of pancetta?
Yes, bacon is a great substitute for pancetta. Simply chop it into small pieces (lardons) and fry it until crispy as you would with the pancetta.
Do I have to blanch the sprouts first?
Blanching is highly recommended. It ensures the sprouts are tender on the inside and helps them cook more quickly and evenly in the pan. It also gives them a vibrant green color.
What can I use if I can’t find vacuum-packed chestnuts?
If you can’t find pre-cooked, vacuum-packed chestnuts, you can use roasted and peeled fresh chestnuts. Just be sure to chop them roughly before adding them to the pan.
Gordon Ramsay Brussels Sprouts With Pancetta Recipe
Course: Side DishCuisine: BritishDifficulty: Easy4
servings10
minutes10
minutes253
kcalA bold and flavorful side dish where Brussels sprouts are combined with crispy pancetta, sweet chestnuts, and a bright finish of lemon.
Ingredients
1kg Brussels sprouts, trimmed and halved
1–2 tsp olive oil
200g pancetta, cut into lardons
200g vacuum-packed chestnuts, roughly chopped
Zest of 2 lemons + a squeeze of juice
Salt & black pepper
Directions
- Blanch trimmed and halved Brussels sprouts in boiling salted water for 2-3 minutes.
- Drain the sprouts thoroughly and let them steam-dry in the colander.
- In a wide pan, heat oil and fry the pancetta until golden and crisp.
- Add the dry sprouts to the pan and sear for 2-3 minutes until they begin to caramelize.
- Toss in the chopped chestnuts to warm through.
- Remove from the heat, stir in the lemon zest and juice, season, and serve immediately.
Notes
- Letting the sprouts steam-dry after blanching is the most important step for achieving a crispy, non-soggy result.
- Use a wide pan to avoid crowding, which allows the ingredients to fry properly instead of steaming.
- This dish can be prepped in advance by blanching the sprouts ahead of time and finishing them in the pan just before serving.
- The lemon zest and juice added at the end brighten up all the rich, savory flavors.
