Gordon Ramsay’s Brussels Sprouts Recipe [+Tips & Tricks]

Because Gordon Ramsay transforms the often-maligned Brussels sprout into a sensational, flavor-packed side dish that delivers crispy, caramelized edges, bold umami depth, and a restaurant-quality bite-right from your own kitchen.

What Is Gordon Ramsay’s Brussels Sprouts

Gordon Ramsay’s Brussels sprouts are anything but bland or boiled-his signature take involves pan-frying halved sprouts until they are gorgeously charred and golden, then finishing them with elevated ingredients like pancetta or bacon, chestnuts, and a kiss of balsamic or Dijon mustard to cut through richness. The result is a perfect storm of crunch, salt, acidity, and complexity-bringing out the natural nuttiness of the sprouts while layering in savory and sweet contrast. This is a masterclass in turning a divisive vegetable into a star attraction.

Gordon Ramsay’s Brussels Sprouts Recipe

Ingredients Needed

Gordon Ramsay’s exact Brussels sprouts recipe can vary by occasion (holiday vs. everyday), but the core ingredients remain largely consistent. Here’s what you’ll need:

• 500g (about 1 lb) fresh Brussels sprouts (trimmed and halved)
• 100g pancetta or streaky bacon (finely chopped)
• 1 small onion or shallot (finely diced)
• 2 tbsp olive oil or unsalted butter
• 100g cooked chestnuts (optional but traditional for holidays)
• 1 tbsp balsamic vinegar or a splash of white wine vinegar
• 1 tsp Dijon mustard (optional for tangy kick)
• Salt and freshly cracked black pepper, to taste
• Optional: chili flakes for heat or a drizzle of honey for balance

Equipment Needed

You don’t need professional kitchen gear to make this dish shine, but having quality tools makes a big difference:

• Large sauté pan or skillet (preferably cast iron or heavy-bottomed for caramelization)
• Sharp chef’s knife (for halving sprouts and dicing aromatics)
• Cutting board
• Mixing bowl (for tossing sprouts pre-cooking, if desired)
• Wooden spoon or spatula (for stirring and flipping)
• Colander (for washing and draining sprouts)
• Optional: tongs (for controlled flipping)

How To Make Gordon Ramsay’s Brussels Sprouts?

Here’s the step-by-step breakdown to Brussels sprout glory:

1. Prep the Sprouts: Rinse thoroughly, trim the tough stem ends, and halve the sprouts vertically for maximum surface area.
2. Parboil (Optional but classic): Quickly blanch sprouts in salted boiling water for 2-3 minutes to soften slightly. Drain and dry well-moisture is the enemy of caramelization!
3. Sauté the Pancetta/Bacon: Heat a large pan over medium heat, add olive oil or butter, and fry the pancetta until crispy and golden. Remove and set aside, leaving rendered fat in the pan.
4. Add Aromatics: In the same pan, add onions or shallots. Cook until soft and fragrant-about 2-3 minutes.
5. Sear the Sprouts: Increase heat to medium-high. Add sprouts cut side down in a single layer. Let them brown undisturbed for several minutes to develop a crispy crust. Flip and cook until just tender.
6. Return Pancetta + Finishers: Add crispy pancetta back into the pan along with chopped chestnuts, balsamic vinegar, and Dijon mustard. Toss everything together for a final 2 minutes to coat and glaze.
7. Season to Taste: Add salt, black pepper, and any additional flavor (like chili flakes or honey) to balance and enhance.
8. Serve Hot: Transfer to a serving dish while sizzling and aromatic. Finish with a final drizzle of balsamic or olive oil if desired.

Expert Tips

• Dry thoroughly: Wet sprouts steam instead of crisp-so drain them well or pat dry before sautéing.
• Don’t overcrowd the pan: Give each sprout space for caramelization. Work in batches if needed.
• Cast iron is king: For that irresistible crust, use a heavy, well-seasoned pan.
• Balance flavors: The sweet-salty-tangy combo is key-adjust balsamic, mustard, or honey to suit your preference.
• Roast variation: For a hands-off version, toss the sprouts and ingredients with oil and roast at 425°F (220°C) for 20-25 minutes until crispy and golden.

Gordon Ramsay’s Brussels sprouts are a shining example of how great cooking transforms ordinary ingredients into extraordinary experiences. With rich textures, bold flavors, and Michelin-level technique scaled for home kitchens, this dish can steal the spotlight at any dinner table-whether it’s a festive holiday spread or a weeknight meal.

It’s proof that with a little culinary finesse, even Brussels sprouts can command respect and admiration. Give it a go, and you might just find yourself craving sprouts long after the holidays are over.

Easy Recipe Variations For Gordon Ramsay’s Brussels Sprouts

Gordon Ramsay’s classic Brussels sprouts are a balance of rich umami and smoky char. Typically, he blanches the sprouts briefly, then sautés them in olive oil or butter with pancetta or bacon, finishing with a splash of balsamic or chestnut purée for a luxurious touch. But the beauty of this dish is its flexibility-here are some inventive ways to riff on his original:

1. Mediterranean Medley:
   Swap the bacon for sun-dried tomatoes and Kalamata olives. Add crumbled feta at the end and a drizzle of lemon zest-infused olive oil. It creates a bright, tangy profile that pairs beautifully with the sprouts’ earthiness.

2. Asian-Inspired Crunch:
   Replace pancetta with diced shiitake mushrooms and sauté in sesame oil. Add soy sauce, garlic, and a pinch of red chili flakes. Finish with toasted sesame seeds and a touch of honey or hoisin for an umami-rich, sticky glaze.

3. Vegan Roast Delight:
   Roast halved Brussels sprouts in the oven at 425°F (220°C) with olive oil, garlic, and smoked paprika. Add crispy chickpeas and finish with a tahini-lemon drizzle. This version captures the smoky depth of Ramsay’s dish-no meat required.

4. Nutty and Sweet Holiday Spin:
   Add roasted chestnuts, dried cranberries, and a dash of maple syrup after sautéing. A pinch of cayenne offsets the sweetness, creating a festive dish that’s perfect for Thanksgiving or Christmas.

5. Creamy Dijon Glaze:
   After crisping the sprouts, deglaze the pan with white wine and whisk in a spoonful of Dijon mustard and a splash of cream or plant-based alternative. It’s velvety, tangy, and decadent.

Each variation keeps the spirit of Ramsay’s bold cooking alive, while giving you room to play with global flavors and seasonal ingredients.

Best Practices To Store Leftovers

Brussels sprouts can be just as delightful the next day-if stored correctly. Here’s how to keep them fresh, flavorful, and food-safe:

• Cool Promptly: Don’t leave cooked Brussels sprouts sitting out for more than 2 hours. Allow them to cool, then transfer to airtight containers.
• Refrigerate Properly: Store in the refrigerator at or below 40°F (4°C). Properly sealed, they’ll last 3-4 days without losing too much texture.
• Reheat Wisely: Avoid the microwave if possible-it can make sprouts soggy. Instead, reheat them in a hot skillet with a splash of oil or butter to re-crisp the edges. Alternatively, a quick pass in the air fryer or oven (375°F for 5-7 minutes) brings them back to life.
• Freezing? Yes, but with caveats. While possible, freezing alters the texture. If you must, freeze in a single layer first to avoid clumping, then transfer to a freezer-safe bag. They’ll last up to 2 months. Reheat straight from frozen in the oven to preserve crispness.

Pro Tip: Use leftover sprouts in frittatas, grain bowls, or chop them finely to toss into fried rice. They become a flavor booster in unexpected ways!

What Goes Well With Brussels Sprouts?

When Brussels sprouts are cooked Ramsay-style-crispy, caramelized, and boldly seasoned-they deserve companions that enhance their flavor:

1. Proteins:

   • Roast Chicken: Juicy, golden-skinned chicken highlights the sprouts’ smokiness.
   • Beef Tenderloin or Ribeye: The charred sprouts stand up beautifully to red meat.
   • Glazed Salmon: A honey-soy glaze complements sprouts sautéed with bacon or balsamic.

2. Carbs:

   • Creamy Mashed Potatoes: The soft, rich base contrasts the sprouts’ crispness.
   • Herb-Infused Couscous or Wild Rice: Light and nutty grains provide balance without overpowering.
   • Crusty Bread: For scooping up every last bit of glaze and pancetta.

3. Sauces & Additions:

   • Balsamic Reduction: A tangy-sweet finish that elevates even the simplest sprout prep.
   • Garlic Aioli or Mustard Sauce: Adds a creamy, sharp edge to cut through the richness.
   • Toasted Nuts: Almonds, walnuts, or pine nuts bring added crunch and earthiness.

4. Wines & Drinks:

   • White Wine: A chilled Chardonnay or Sauvignon Blanc enhances the sprouts’ slight bitterness.
   • Amber Ale or Lager: These beers complement roasted flavors without overwhelming.
   • Non-Alcoholic: Sparkling apple cider or citrus-spiked water adds a refreshing contrast.

Pairing thoughtfully turns your Brussels sprouts from a side dish into a standout star on any table.

Conclusion

Gordon Ramsay’s take on Brussels sprouts is bold, flavor-forward, and endlessly adaptable. Whether you’re elevating them with Mediterranean touches, giving them an Asian twist, or transforming leftovers into something fresh, the humble sprout becomes an exciting culinary canvas.

With smart storage tips and creative pairing ideas, you’ll never look at Brussels sprouts the same way again. They can be the crunchy, savory exclamation point to a festive meal-or the sophisticated sidekick to a weeknight dinner.

Ready to give Ramsay’s sprouts your own signature twist?

🔥 Let the pan sizzle and your imagination run wild.

FAQs

What Makes Gordon Ramsay’s Brussels Sprouts Recipe Different From Others?

Gordon Ramsay’s Brussels sprouts recipe stands out for its bold flavors and simple technique. He adds a balance of sweetness and acidity by incorporating ingredients like balsamic vinegar, honey, and crispy bacon, while emphasizing the importance of pan-searing for an extra crispy texture.

What Ingredients Do I Need For Gordon Ramsay’s Brussels Sprouts Recipe?

The key ingredients include Brussels sprouts, olive oil, butter, crispy bacon, balsamic vinegar, honey, salt, and pepper. Optional additions are garlic and shallots for extra flavor.

How Do I Prepare The Brussels Sprouts Before Cooking?

First, trim the Brussels sprouts by cutting off the stems and removing any yellow or damaged leaves. Then, cut them in half to ensure they cook evenly and become nicely caramelized during searing.

How Long Should I Cook The Brussels Sprouts For?

The Brussels sprouts are typically pan-seared for about 5 to 7 minutes until they are golden brown and crispy on the outside. After adding the balsamic vinegar and honey, cook for an additional 2-3 minutes to let the flavors meld together.

Can I Make Gordon Ramsay’s Brussels Sprouts Recipe Vegetarian?

Yes, you can make this recipe vegetarian by omitting the bacon. You could replace it with a vegetarian-friendly alternative like smoked tempeh or simply add extra flavor through ingredients like garlic, shallots, or mushrooms.

Can I Prepare The Brussels Sprouts Ahead Of Time?

Yes, you can prep the Brussels sprouts by trimming and halving them ahead of time. However, it’s best to cook them just before serving to preserve their crispy texture and vibrant flavor.

What Is The Best Way To Serve Gordon Ramsay’s Brussels Sprouts?

Gordon Ramsay’s Brussels sprouts are best served as a side dish. They pair wonderfully with roasted meats like chicken, pork, or beef. You can also serve them alongside mashed potatoes or as part of a festive holiday spread.

Can I Use Frozen Brussels Sprouts For This Recipe?

It is recommended to use fresh Brussels sprouts for the best texture and flavor. Frozen Brussels sprouts can become soggy when cooked and may not give you the crispy results that are key to Gordon Ramsay’s recipe.

What Can I Substitute For Balsamic Vinegar In The Recipe?

If you don’t have balsamic vinegar, you can substitute it with red wine vinegar or apple cider vinegar. For a slightly different twist, you can use lemon juice or pomegranate molasses for a touch of sweetness and acidity.

How Can I Add More Flavor To Gordon Ramsay’s Brussels Sprouts Recipe?

You can enhance the flavor by adding garlic, shallots, or fresh herbs like thyme or rosemary. A sprinkle of Parmesan cheese at the end can also add a rich, savory layer to the dish.