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Brussel Sprouts Recipe with Pancetta & Chestnuts | Gordon Ramsay

For the traditionalists out there try Gordon Ramsay’s Brussel Sprouts recipe this Christmas as he turns it from a “plain jane” into a delicious side.

The crunch of the Chestnuts and the zing of the lemon zest puts a fresh new taste to a typically boring veg and with this recipe you’ll no longer need to bribe the kids or grandchildren to finish their greens.

For more Ramsay go to Gordon Ramsay’s ‘Ultimate’ Christmas Recipe Menu.

Brussel Sprouts with Pancetta & Chestnuts Recipe | Gordon Ramsay

Serving: 4-6 | Prep: 10 min | Cooking: 20 min

Brussel Sprouts 1 packet
Pancetta or Streaky Bacon 100 g
Chestnuts 1 handful
Olive Oil 1 tablespoon
Salt & Pepper 1 pinch

1 . Peel the outer leaves of the Brussel Sprouts & cut in half.
2 . Thinly slice the Pancetta or Streaky Bacon in 1 cm slices.
3 . Roughly chop the Chestnuts and put aside until needed.
4 . Grated the zest of one Lemon & leave to one side.
5 . You will use the juice of the Lemon later.

1 . Place the Brussel Sprouts in a saucepan in hot water and boil for 2 minutes.
2 . In a separate pan, heat the Olive Oil and lightly fry the Pancetta.
3 . Spoon the just cooked Brussel Sprouts into the Pancetta & Cook and Coat for 1 minutes.
4 . Season with a good grind of Salt & Pepper.
5 . Add the Chopped Chestnuts and Lemon Zest.
6 . Toss well.
7 . Add the Juice of one Lemon.
8 . Serve.



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Rating: 3.3/5 (29 votes cast)
Brussel Sprouts Recipe with Pancetta & Chestnuts | Gordon Ramsay, 3.3 out of 5 based on 29 ratings


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Murray (Staff) (have 211 posts in total)
A renowned slow cooker, some say the longest meal he ever cooked took 46 hours.