Brussels sprouts with pancetta

Brussels sprouts with pancetta

  • 1
  • 2
  • 3
  • 4
  • 5
(26 ratings)

Ready in about 10 minutes


Serves 6
Spruce up your sprouts this Christmas - Gordon Ramsay's recipe creates a really rich flavour

Nutrition and extra info


  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
Save to My Good Food
Please sign in or register to save recipes.


  • 1kg Brussels sprouts
    Brussels sprouts

    Brussels sprouts

    bruss-ell spr-ow-t

    The quintessential Christmas dinner veg, Brussels sprouts are thought to have been cultivated in…

  • 100g thinly sliced pancetta, cut into 2cm strips



    Pancetta is Italian cured pork belly - the equivalent of streaky bacon. It has a deep, strong,…

  • about 4 tbsp hot goose fat
  • a handful of shredded sage



    Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…


  1. Blanch the Brussels sprouts in a pan of boiling salted water for 3 mins, then drain and tip into a bowl of iced water to cool quickly. Drain well again and set aside until nearly ready to serve. Sauté the pancetta in the hot goose fat until crisp. Toss in the sprouts and stir-fry for 2-3 mins, adding the sage to serve.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
7th Oct, 2016
I took the advice of previous comments and cooked the sprouts for a bit longer than 3 minutes although they were still al dente. Not a v exciting way to do sprouts but OK.
4th Jan, 2016
Love these sprouts! For extra flavour, try boiling the sprouts in chicken stock! its yum! And I prefer to cook them in the pancetta/fat for a bit longer to get a little crispy on the outside
20th Dec, 2013
I made this last year and will do again for xmas, it all depends on the size of your sprouts as to how long you cook them, i will add some pine nuts to bacon and some garlic, i never stick to a recipe you have to play around.
8th Dec, 2013
The sprouts were almost raw after 4 minutes - they were from Waitrose so were of a good size but frankly this is a lousy recipe - I realised that they were underdone and thought the stir fry would soften them - but no - they were virtually raw. I can eat and enjoy them like that but my family left them on the plate - null point! Does no one monitor this site and adjust the recipes that fail? Happy Christmas to all my readers.
22nd Feb, 2013
I am going to use ELPOCHO lard, instead of goose fat. This basically pork lard/fat. The pancheta which is belly pork will be sourced from my local butcher in Spain. I can taste it already...mmm
26th Dec, 2012
Great idea, not so great outcome as our sprouts were practically raw. So word of warning, if your sprouts are on the largish size, they need much more than 3 mins of blanching.
24th Dec, 2012
Added a little ginger and chilli to the stir fry.......fabulous
1st Jan, 2012
did these on xmas day, my sprouts were slightly bigger so i boiled them for another few minutes& they turned out perfectly, even my brother liked them& he doesnt like much, thanks!
gallyb's picture
29th Dec, 2011
Really disappointed with these. Followed the recipe to the letter but far too crunchy and lacking the flavour promised.
yampyuk's picture
22nd Dec, 2011
Best ever tasty sprouts would recommend.


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
20th Dec, 2014
You'll have to blanche/boil the sprouts for longer than 3 minutes, probably double that. They'll be hard and taste unpleasant and the extra 3 minutes stir frying won't make much difference.
Want to receive regular food and recipe web notifications from us?