Gordon Ramsay Brussels Sprouts With Pancetta Recipe

This delicious Brussels Sprouts with Pancetta recipe by Gordon Ramsay is a quick and easy side dish perfect for any occasion. Crispy pancetta, tender sprouts, and the zesty freshness of lemon come together beautifully. Using simple, everyday ingredients like chestnuts and sprouts, it’s a versatile and flavorful way to elevate your meal effortlessly!

Ingredients Needed:

• 1kg Brussels sprouts, outer leaves removed
• 1–2 tsp olive oil
• 200g pancetta, cut into lardons
• 200g  vacuum-packed chestnuts, roughly chopped
• Zest of 2 lemons, plus a little juice
• Salt and freshly ground black pepper, to taste

How To Make Brussels Sprouts With Pancetta Recipe?

1. Prepare the Brussels Sprouts: Trim the base of the Brussels sprouts and cut them in half lengthways.
2. Blanch the Sprouts: Bring a pan of salted water to the boil. Add the sprouts and blanch for 2–3 minutes, then drain well.
3. Cook the Pancetta: Heat the olive oil in a wide frying pan over medium heat. Add the pancetta and fry for a few minutes until golden and crisp.
4. Cook the Sprouts and Add Chestnuts: Add the blanched sprouts to the pan and cook for 2–3 minutes, tossing occasionally. Add the chopped chestnuts to the pan and mix well.
5. Add Lemon Zest and Seasoning: Sprinkle the lemon zest over the sprouts and chestnuts. Squeeze over a little lemon juice and season to taste with salt and freshly ground black pepper.
6. Serve: Transfer to a warmed serving dish and serve immediately.

Recipe Tips:

• Blanch Briefly: Cook Brussels sprouts in boiling water for only 2–3 minutes. This keeps them soft but not mushy.
• Get Good Pancetta: Use good-quality pancetta for the best crispy and savory taste. Cutting it yourself gives a better result.
• Chop Chestnuts Right: Chop vacuum-packed chestnuts roughly so they mix well but don’t break into crumbs.
• Use Fresh Lemon Zest: Always zest lemons fresh for bright flavor. Pre-packaged zest isn’t as tasty.
• Toss as You Cook: Toss the sprouts often in the pan so they cook evenly and soak up the pancetta flavor.

How To Store & Reheat Leftovers?

• Refrigerate: Cool the Brussels Sprouts with Pancetta to room temperature first. Put them in an airtight container and refrigerate for up to 2 days.
• Reheat: Warm a pan over medium heat, add the sprouts and pancetta, and toss for 4–5 minutes until hot.

Nutrition Facts:

• Calories: 253kcal
• Total Fat: 18g
• Saturated Fat: 3g
• Cholesterol: 8mg
• Sodium: 407mg
• Potassium: 525mg
• Total Carbohydrate: 20g
• Dietary Fiber: 6g
• Sugars: 8g
• Protein: 8g

Gordon Ramsay Brussels Sprouts With Pancetta Recipe

Recipe by Gordon RamsayCourse: Side DishesCuisine: BritishDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

10

minutes

Calories

253

kcal

This delicious Brussels Sprouts with Pancetta recipe by Gordon Ramsay is a quick and easy side dish perfect for any occasion. Crispy pancetta, tender sprouts, and the zesty freshness of lemon come together beautifully. Using simple, everyday ingredients like chestnuts and sprouts, it’s a versatile and flavorful way to elevate your meal effortlessly!

Ingredients

• 1kg Brussels sprouts, outer leaves removed

• 1–2 tsp olive oil

• 200g pancetta, cut into lardons

• 200g  vacuum-packed chestnuts, roughly chopped

• Zest of 2 lemons, plus a little juice

• Salt and freshly ground black pepper, to taste

Directions

• Prepare the Brussels Sprouts: Trim the base of the Brussels sprouts and cut them in half lengthways.
• Blanch the Sprouts: Bring a pan of salted water to the boil. Add the sprouts and blanch for 2–3 minutes, then drain well.
• Cook the Pancetta: Heat the olive oil in a wide frying pan over medium heat. Add the pancetta and fry for a few minutes until golden and crisp.
• Cook the Sprouts and Add Chestnuts: Add the blanched sprouts to the pan and cook for 2–3 minutes, tossing occasionally. Add the chopped chestnuts to the pan and mix well.
• Add Lemon Zest and Seasoning: Sprinkle the lemon zest over the sprouts and chestnuts. Squeeze over a little lemon juice and season to taste with salt and freshly ground black pepper.
• Serve: Transfer to a warmed serving dish and serve immediately.

Notes

• Blanch Briefly: Cook Brussels sprouts in boiling water for only 2–3 minutes. This keeps them soft but not mushy.
• Get Good Pancetta: Use good-quality pancetta for the best crispy and savory taste. Cutting it yourself gives a better result.
• Chop Chestnuts Right: Chop vacuum-packed chestnuts roughly so they mix well but don’t break into crumbs.
• Use Fresh Lemon Zest: Always zest lemons fresh for bright flavor. Pre-packaged zest isn’t as tasty.
• Toss as You Cook: Toss the sprouts often in the pan so they cook evenly and soak up the pancetta flavor.