Gordon Ramsay Brussels Sprouts With Pancetta Recipe

The first time I tried to make Brussels sprouts like this, I threw everything in a pan and hoped pancetta would fix my bland sprouts. It didn’t. The sprouts were mushy, the pancetta chewy, and the lemon felt like an afterthought. I’d followed the recipe—but I hadn’t understood it. That’s where Gordon’s technique flipped everything.

This isn’t just Brussels sprouts with bacon. It’s crisp pancetta fat coating just-blanched sprouts, sweet chestnuts adding texture, and lemon slicing through the richness at the end. Clean, bold, and sharp. This one’s not just a side—it wins the table.

Here’s how to make it land like that, every time.

Why This Works (And Where Most Go Wrong)

Most people make three fatal mistakes with this dish:

1. Overcooking the sprouts – Mush kills this dish. Blanching for 2–3 minutes is not optional. It’s your control point.
2. Limp pancetta – Pancetta needs heat and space. If it’s not sizzling in its own rendered fat, you’re doing it wrong.
3. Ignoring acid timing – Lemon doesn’t go in early. Add the zest at the end for fragrance, and finish with a tiny squeeze of juice for lift. Early acid flattens everything.

What makes Gordon’s version better is the timing and fat control. The sprouts don’t just cook—they finish in pancetta fat. That’s the flavor system.

Ingredients That Actually Matter

• 1kg Brussels sprouts – Halved, trimmed. Use small, tight ones. Big loose ones = more bitter.
• 1–2 tsp olive oil – You just need a film to get the pancetta going.
• 200g pancetta, lardons – Buy a block and slice yourself. Pre-diced = dry and salty.
• 200g chestnuts (vacuum-packed) – Rough chop. Don’t pulverize—texture matters.
• Zest of 2 lemons, plus a squeeze of juice – Use a microplane. No white pith.
• Salt + black pepper – Add after tasting. Pancetta is salty already.

How To Make Gordon Ramsay Brussels Sprouts with Pancetta

Trim the Brussels sprouts. Cut off the base, pull off any ragged outer leaves, and slice them in half top to bottom.

Blanch the sprouts. Boil salted water, drop them in for 2–3 minutes. You want them bright green and slightly firm. Drain and steam-dry in the colander.

Heat 1–2 teaspoons of olive oil in a large pan (nonstick or stainless) over medium heat. Add pancetta and let it fry until golden and crisp. Don’t rush it. You want the fat rendered.

Add the blanched sprouts to the pancetta. Toss and sear them for 2–3 minutes until they pick up a little color and soak in that fat.

Stir in the chopped chestnuts. Let them warm through and toast slightly in the pan.

Kill the heat. Zest the lemons directly over the pan. Squeeze in a little lemon juice—maybe ½ teaspoon. Taste. Adjust with salt and pepper if needed.

Serve hot. Use a warmed bowl if you want to keep the pancetta crisp longer.

What Gordon Ramsay Says About This Dish

“Sprouts need freshness. Lemon at the end just lifts it.”
You can taste the difference when the zest goes in late. Zest too early? It gets cooked out.

“Chestnuts give it a nice sweetness, like a surprise.”
He’s right—they’re not just filler. They mellow the salty punch.

“Pancetta, not bacon. It’s leaner and has more depth.”
When I tested with bacon, it dominated the dish. Pancetta’s more balanced.

“Don’t overboil your sprouts. It’s the kiss of death.”
I did once. They tasted like sulfurous mashed peas. Never again.

What I Got Wrong (And How I Fixed It)

• Used pre-cut pancetta once. Came out rubbery and didn’t crisp.
  Fix: Buy a slab and cut your own.
• Added lemon juice at the start. Everything turned sour.
  Fix: Zest at the end, and juice only after tasting.
• Skipped the blanch. Just pan-fried raw sprouts.
  Fix: Blanching gives you control and even cooking. It’s non-negotiable.

Variations That Actually Hold Up

• Add shallots: Slice thin and cook with the pancetta. Adds sweetness.
• Swap pancetta for smoked turkey if going pork-free: Still crisp, just needs a bit more oil.
• Use hazelnuts instead of chestnuts: Toast them first. Nutty, crunchy, a little wild—but it works.

Don’t:

• Use frozen sprouts. Ever. They steam, not sear.
• Add garlic. It muddies the lemon and pancetta.

Pro Tips That Change the Game

• After blanching, let sprouts steam dry in the colander. Wet sprouts = soggy pan.
• Use a wide pan. Crowded pan = steamed pancetta = disaster.
• If pancetta looks dry, toss in ½ teaspoon more olive oil before the sprouts go in.
• For a dinner party, blanch ahead and store the sprouts. Finish in the pan just before serving.

Storage + Leftover Moves

• Store: Airtight container, fridge, 2 days max.
• Reheat: Toss in a hot pan with a splash of oil. 4–5 minutes.
• Freeze? No. Sprouts turn to mush and pancetta gets chewy.
• Leftover move: Chop, fry, and toss into scrambled eggs or a frittata. A+, trust me.

FAQs

Q: Can I make this ahead of time?
Yes—blanch the sprouts and store. Crisp pancetta and finish just before serving.

Q: Why are my sprouts bitter?
Overcooked or too large. Use small sprouts and don’t go past 3 minutes of blanching.

Q: What’s the difference between pancetta and bacon?
Pancetta is Italian, cured, unsmoked pork belly. Bacon is smoked and usually fattier. Pancetta = more subtle flavor.

Q: Can I skip chestnuts?
You can, but they balance the dish. Without them, the dish leans salty. Try hazelnuts or almonds if you must.

Q: Can I roast instead of pan-fry?
Not for this. Roasting changes everything. This dish is about fat contact and timing, not dry heat.

Try More Recipes:

• Gordon Ramsay Lollipop Chicken Recipe
• Gordon Ramsay Chicken Liver Pate Recipe
• Gordon Ramsay Cauliflower Puree Recipe
• Gordon Ramsay Chimichurri Recipe