Gordon Ramsay Brussels Sprouts with Pancetta Recipe

This Gordon Ramsay Brussels Sprouts with Pancetta is a deliciously crispy and flavorful side dish, featuring tender Brussels sprouts, crispy pancetta, and a touch of garlic and lemon. The balance of savory pancetta, caramelized sprouts, and a hint of acidity makes this dish perfect for holiday feasts, roast dinners, or a quick weekday side. Ready in 20 minutes, this recipe transforms Brussels sprouts into a gourmet delight.

What is Gordon Ramsay Brussels Sprouts with Pancetta?

This dish is a savory, pan-fried Brussels sprouts recipe where halved sprouts are sautéed until golden and crispy, then tossed with crispy pancetta and garlic. Gordon Ramsay’s version elevates the dish with a splash of lemon juice, creating a perfect balance of flavors.

Other Gordon Ramsay Recipes

• Gordon Ramsay Boulangère Potatoes
• Gordon Ramsay Mojito
• Gordon Ramsay Fondant Potato
• Gordon Ramsay Quiche

Reasons to Try Gordon Ramsay Brussels Sprouts with Pancetta

• Crispy, golden sprouts with a rich, smoky flavor
• Quick and easy to prepare in just 20 minutes
• A perfect side dish for roasted meats or holiday dinners
• Balanced flavors with pancetta, garlic, and lemon
• Simple ingredients, gourmet results

Ingredients Needed to Make Gordon Ramsay Brussels Sprouts with Pancetta

For the Brussels Sprouts

• 1 lb (450g) Brussels sprouts, trimmed and halved
• 3 oz (85g) pancetta, diced
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 2 cloves garlic, minced
• ½ teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• 1 teaspoon lemon juice (or balsamic vinegar for depth)

For Garnish & Serving

• Fresh parsley, chopped
• Grated Parmesan cheese (optional)
• Toasted almonds or pine nuts (for extra crunch)

Instructions to Prepare Gordon Ramsay Brussels Sprouts with Pancetta

Step 1: Blanch the Brussels Sprouts

1. Bring a pot of salted water to a boil.
2. Blanch the Brussels sprouts for 2-3 minutes, then drain and pat dry.

Step 2: Crisp the Pancetta

3. In a large skillet, heat olive oil over medium heat.
4. Add pancetta and cook for 3-4 minutes until crispy. Remove and set aside.

Step 3: Sauté the Brussels Sprouts

5. In the same pan, melt butter and add the Brussels sprouts, cut side down.
6. Cook for 5-7 minutes until golden and crispy.
7. Stir in minced garlic, salt, and black pepper, then cook for 1 minute.

Step 4: Combine and Finish

8. Return the crispy pancetta to the pan and toss everything together.
9. Drizzle with lemon juice, stir well, and remove from heat.

Step 5: Serve and Garnish

10. Transfer to a serving dish and sprinkle with fresh parsley.
11. Optional: Top with Parmesan cheese or toasted nuts.

What Goes Well With Gordon Ramsay Brussels Sprouts with Pancetta

• Roast Chicken or Turkey for a perfect holiday side
• Grilled Steak or Lamb for a rich, hearty meal
• Seared Salmon for a fresh and light pairing
• Creamy Mashed Potatoes for a complete feast
• A glass of white wine (like Chardonnay) to complement the flavors

Key Tips for Making Gordon Ramsay Brussels Sprouts with Pancetta

• Blanch the sprouts first to keep them tender and vibrant
• Cook pancetta until crispy for maximum flavor and texture
• Sear sprouts cut side down for a golden, caramelized crust
• Use fresh lemon juice or balsamic vinegar to balance the richness
• Avoid overcooking to keep the sprouts crisp, not mushy

Creative Variations of Gordon Ramsay Brussels Sprouts with Pancetta

• Add honey or maple syrup for a sweet-savory contrast
• Use bacon instead of pancetta for a smoky twist
• Sprinkle with red pepper flakes for a spicy kick
• Drizzle with balsamic glaze for extra depth
• Toss in dried cranberries for a holiday-inspired dish

Storage Guidelines for Gordon Ramsay Brussels Sprouts with Pancetta

• Refrigerate leftovers in an airtight container for up to 3 days
• Do not freeze, as Brussels sprouts become mushy when thawed
• Reheat in a skillet over medium heat for the best texture

Reheating Tips for Gordon Ramsay Brussels Sprouts with Pancetta

• Stovetop method: Reheat in a pan over medium heat until crispy again
• Oven method: Bake at 375°F (190°C) for 10 minutes
• Avoid microwaving to keep the sprouts from becoming soggy

FAQs

Why are my Brussels sprouts mushy?

Overcooking or not drying them properly after blanching can cause them to become mushy. Sauté them until golden for the best texture.

Can I make Brussels sprouts with pancetta ahead of time?

Yes! Cook everything except the final toss with lemon juice. Reheat in a skillet and add lemon juice before serving.

What can I use instead of pancetta?

Bacon-smoked turkey or even vegetarian alternatives like crispy mushrooms work well.

How do I make this dish dairy-free?

Simply omit the butter or replace it with extra olive oil.

Final Words

This Gordon Ramsay Brussels Sprouts with Pancetta transforms simple sprouts into a crispy, savory, and flavorful side dish. Whether served for holiday feasts, dinner parties, or everyday meals, this dish is quick, easy, and incredibly delicious. Try it today for a gourmet twist on Brussels sprouts!

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