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Gordon Ramsay Brussels Sprouts with Pancetta Recipe

Gordon Ramsay Brussels Sprouts with Pancetta recipe
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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.

Ingredients

Scale

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

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

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

Step 3: Sauté the Brussels Sprouts

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

Step 4: Combine and Finish

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

Step 5: Serve and Garnish

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

Find it online: https://gordonramsayeats.com/gordon-ramsay-brussels-sprouts-with-pancetta-recipe/