I remember the first time I tried Gordon Ramsay’s Brussels sprouts with pancetta. It was at a friend’s dinner party. I wasn’t the biggest Brussels sprouts fan-truth be told, I often found them bitter or mushy. But when these came out sizzling, crispy and packed with smoky pancetta, my mind changed forever.
- This dish transforms humble Brussels sprouts into something vibrant and crave-worthy.
- The combination of pancetta’s saltiness and the sprouts’ natural sweetness is pure magic.
- Gordon’s version is all about simplicity done right: crispy, caramelized sprouts paired with rich, savory pancetta.
- It’s a perfect side for holiday dinners or a flavorful veggie upgrade anytime.
- The dish strikes a balance-earthy, salty, crunchy and tender all at once.
Gordon Ramsay Brussels Sprouts With Pancetta Recipe
Ingredients Needed
Whenever I cook this, I like to gather fresh, quality ingredients. Here’s what you’ll need:
- Brussels sprouts: Fresh and firm, not wilted or yellowed.
- Pancetta: Thinly sliced for that crispy, melt-in-your-mouth texture.
- Olive oil: For sautéing and adding a fruity richness.
- Garlic cloves: Minced to bring a warm, aromatic punch.
- Salt and pepper: To season perfectly.
- Lemon juice or zest: Optional but adds a bright contrast.
- Parmesan cheese: Optional for a finishing touch that adds umami.
Equipment Needed
I keep things simple but efficient in the kitchen. Here’s what I recommend:
- Large frying pan or skillet: Non-stick or cast iron works best for even cooking.
- Sharp knife: To trim and halve Brussels sprouts neatly.
- Cutting board: For prep.
- Tongs or spatula: To toss the sprouts and pancetta without crushing them.
- Grater: If you’re using fresh Parmesan or zesting lemon.
- Serving dish: Something warm to keep everything cozy until eating.
Ingredient Science Spotlight
Here’s why this dish works so well. and what makes each ingredient shine:
- Brussels sprouts have natural sugars inside. When cooked with high heat, those sugars caramelize. This is called the Maillard reaction and it’s what gives them that beautiful golden crust and sweetness.
- Pancetta is cured pork belly. Its fat renders out slowly when cooked which then coats the sprouts in flavor and helps crisp the edges.
- Garlic releases sulfur compounds when minced and sautéed which mellow and sweeten with heat, adding depth.
- Olive oil is a carrier for all those flavors, also adding fruity, peppery notes depending on the quality.
- A splash of lemon juice or zest brightens the dish by cutting through the richness and balancing flavors with acidity.
- Adding Parmesan gives an umami boost from its aged proteins, enhancing the savory experience.
Instructions To Make Gordon Ramsay’s Brussels Sprouts With Pancetta
Here’s how I walk through it step-by-step:
- Prep the sprouts: Trim the ends, then slice each sprout in half from top to bottom.
- Cook the pancetta: Heat the pan over medium heat. Add pancetta slices and cook until crispy and golden. Remove and set aside.
- Sauté the Brussels sprouts: In the same pan with rendered fat, add olive oil if needed. Place sprouts cut side down. Let them cook without stirring for 5-7 minutes until golden and caramelized.
- Add garlic: Toss in minced garlic, stirring gently to avoid burning.
- Combine: Add pancetta back to the pan. Mix everything carefully.
- Season: Salt and pepper to taste.
- Finish: Optional – squeeze lemon juice or sprinkle zest, add Parmesan if using.
- Serve immediately while everything is warm and crisp.
Common Mistakes & Fixes
I’ve seen some friends make these slip-ups, so here’s what to watch out for:
- Overcrowding the pan: If sprouts are too crowded, they steam instead of caramelizing. Use a large pan or cook in batches.
- Cooking at too low heat: No caramelization means bland sprouts. Medium-high heat is key.
- Burning the garlic: Garlic cooks fast and burns easily. Add it after the sprouts have mostly cooked and stir quickly.
- Using old or limp sprouts: Fresh, firm sprouts give the best texture and flavor.
- Skipping the pancetta fat: Using pancetta fat rather than just oil adds crucial flavor.
Smart Substitutions
Life isn’t always perfect, so here are swaps that keep the dish delicious:
- Bacon for pancetta: Similar smoky flavor and easier to find.
- Olive oil → avocado or grapeseed oil: High smoke point and neutral flavor options.
- Shallots or onions for garlic: If you want a milder, sweeter base.
- No cheese: Just add a bit more lemon juice or toasted nuts for crunch and flavor.
- Frozen sprouts: Thaw and pat dry before cooking but fresh is always best.
FAQs
How Do I Make Gordon Ramsay’s Brussels Sprouts With Pancetta?
To make this dish, start by trimming and halving the Brussels sprouts. Cook pancetta in a hot pan until crispy, then remove. In the same pan, cook the Brussels sprouts until golden brown. Toss everything together and serve!
Can I Use Bacon Instead Of Pancetta For Gordon Ramsay’s Brussels Sprouts?
Yes, bacon can be a good substitute. It’ll give the dish a smokier flavor, but the texture and taste will still be great.
How Do I Get Brussels Sprouts Crispy Like Gordon Ramsay’s Recipe?
To get crispy Brussels sprouts, make sure to dry them well before cooking. Use high heat and don’t overcrowd the pan so they can brown properly.