Gordon Ramsay is one of the world’s most famous chefs known for his expertise in French cuisine. He has published numerous cookbooks over the years sharing his recipes and cooking techniques with home cooks around the world. One of his signature side dishes that often accompanies his main courses is Brussels sprouts. These small, green, cabbage-like vegetables pack a lot of flavor and nutritional value. However, on their own, Brussels sprouts can be quite bland. The key to cooking delicious Brussels sprouts is to balance their subtle flavor with other stronger tasting ingredients. One of Ramsay’s secrets to cooking amazing Brussels sprouts is to roast them with bacon or pancetta to add saltiness, smokiness and depth of flavor.
Why Add Meat to Brussels Sprouts?
Brussels sprouts contain compounds called glucosinolates which can lend a bitter, almost sulfuric taste. Roasting or sautéing the sprouts helps mellow out some of the bitterness by caramelizing their natural sugars. Adding meat like bacon or pancetta complements the sprouts’ flavor by contributing smokiness, savoriness and richness. The saltiness from the cured pork balances the bitterness nicely. Using a fatty meat like pork belly also helps the Brussels sprouts cook up crispy and browned. The rendered fat from the meat drizzles over the sprouts, almost frying them resulting in caramelized, crispy edges. Ramsay cleverly uses meat to bring out the best qualities in the Brussels sprouts.
Bacon is Ramsay’s Go-To Meat for Brussels Sprouts
In many of Ramsay’s recipes over the years, smoked streaky bacon is his number one choice of meat for roasting Brussels sprouts. Bacon has the ideal balance of fat, saltiness and smokiness to not only enhance but transform the flavor of Brussels sprouts. Here are some examples where Ramsay uses bacon:
- Gordon Ramsay’s Crunchy Bacon Sprouts – from his Youtube channel, Ramsay roasts Brussels sprouts sliced in half with diced smoked bacon
- Brussels Sprouts with Chestnuts and Bacon – from Ramsay’s ‘Ultimate Cookery Course’ book, he prepares a festive holiday side with Brussels sprouts tossed with fried bacon lardons and chestnuts
- Gordon Ramsay’s Roast Chicken with Bacon Sprouts – this recipe pairs Brussels sprouts fried with bacon with a whole roasted chicken
In all these recipes, Ramsay cooks diced or sliced bacon in a pan first until crispy. He then tosses the Brussels sprouts in the rendered bacon fat to coat them before roasting or sautéing them. The bacon bits crisp up against the sprouts, almost candying them with a sweet and salty crunch.
Pancetta Also Works Well
While regular bacon is Ramsay’s top choice, he also occasionally uses pancetta to cook Brussels sprouts. Pancetta is an Italian cured pork belly meat that is salt-cured rather than smoked. It adds similar savory, salty, rich notes but without the smokiness. Ramsay demonstrates cooking Brussels sprouts this way in recipes like:
- Gordon Ramsay’s Pancetta Sprouts – another Youtube video where Ramsay pan fries sliced pancetta until crispy then tosses in halved Brussels sprouts to caramelize
- Brussels Sprouts with Pancetta and Parmesan – from Ramsay’s ‘Healthy, Lean & Fit’ book, shaved sprouts are fried with pancetta then topped with Parmesan
Pancetta provides those needed pork flavors to balance and enhance the Brussels sprouts. The fried pork fat also crisps up the sprouts beautifully. Pancetta makes a great substitution for bacon in case you want to avoid smokiness.
Prosciutto Can Also Be Used
In addition to bacon and pancetta, Ramsay has also prepared Brussels sprouts with prosciutto on occasion. Prosciutto is an Italian dry-cured ham that has a delicate, almost sweet flavor. Ramsay typically wraps thin slices of prosciutto around the sprouts before roasting them. For example:
- Gordon Ramsay’s Prosciutto Sprouts – the sprouts are halved and wrapped with prosciutto then roasted in olive oil and butter
The saltiness of the prosciutto subtly seasons the sprouts as they cook. The crispy ham outer layer infuses the sprouts with savory, meaty flavor. So prosciutto can also be used in place of bacon or pancetta.
Conclusion
In conclusion, Gordon Ramsay’s favorite types of meat for cooking Brussels sprouts are bacon, pancetta and prosciutto. Smoked and cured pork products add rich umami depth, saltiness and texture contrast to balance the sprouts’ natural bitterness. Ramsay most often uses bacon to achieve the highly craveable balance of sweet and salty. Pancetta and prosciutto can also be used for more delicate pork flavor. Roasting or sautéing the Brussels sprouts with these meats transforms them from bland to beautiful. With Ramsay’s meat recipes, you can turn Brussels sprouts from boring to irresistible.
Common Questions about Cooking Brussels Sprouts with Meat
Should bacon be raw or cooked when roasting Brussels sprouts?
It’s best to start by cooking diced or sliced bacon over medium heat until crispy before tossing it with the Brussels sprouts. You want the bacon well browned and rendered to infuse flavor.
What’s the best way to cook Brussels sprouts with bacon?
Cut the Brussels sprouts in half and bacon into small bits. Fry the bacon bits first until crispy. Toss the sprouts with the bacon and fat then spread on a baking sheet and roast at 400°F for 20-25 minutes until tender and caramelized.
How long does it take to roast Brussels sprouts and bacon?
Roasting halved Brussels sprouts with bacon at 400°F takes about 20-25 minutes. Make sure to shake the pan halfway for even cooking. Roast until the sprouts are tender when pierced with a knife and the edges are crispy.
Can you cook Brussels sprouts and bacon in the oven?
Yes, roasting Brussels sprouts with bacon in the oven is easy and delicious. Cook the bacon first then toss with sprouts, spread on a baking sheet and roast at 400°F for 20-25 minutes. The high heat helps render the bacon fat and caramelize the sprouts.
Is bacon necessary for roasting Brussels sprouts?
While bacon is not necessary, it adds very complementary flavor and texture. The saltiness and smokiness balance the sprouts while the fat crisps them up. Without bacon, be sure to add oil, salt and pepper for best flavor.
Nutrition Information of Brussels Sprouts and Meat
Here is a nutrition comparison of 3 cups raw Brussels sprouts (around 18 sprouts) with different meat add-ins for roasting, based on USDA data:
| Ingredient | Calories | Fat | Protein | Carbs |
|---|---|---|---|---|
| 3 cups Brussels sprouts | 123 | 0.7 g | 9 g | 24 g |
| 3 slices bacon | 153 | 12 g | 9 g | 0 g |
| 3 oz pancetta | 321 | 27 g | 15 g | 1 g |
| 3 oz prosciutto | 126 | 4 g | 18 g | 2 g |
Bacon, pancetta and prosciutto all add significant fat, protein and sodium content. However, they provide complementary flavors that balance beautifully with Brussels sprouts when roasted.
Step-by-Step Instructions for Roasting Brussels Sprouts with Bacon
Follow this simple step-by-step recipe to make perfect bacon roasted Brussels sprouts:
Ingredients
- 1 1⁄2 pounds Brussels sprouts, trimmed and halved (about 6 cups)
- 3 slices thick cut bacon, diced
- 2 Tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp pepper
Instructions
- Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper.
- Cut off the stem ends of Brussels sprouts and slice sprouts in half top to bottom. This allows them to cook faster and become crispy.
- Add diced bacon to a large skillet over medium heat. Fry for 5-7 minutes until the bacon is browned and crispy. Drain on a paper towel-lined plate.
- Toss the halved Brussels sprouts with olive oil, salt and pepper in a large bowl until coated evenly.
- Add the crispy bacon back to the sprouts and toss to combine thoroughly and coat sprouts in bacon fat.
- Spread the sprouts and bacon in a single layer on the prepared baking sheet.
- Roast for 20-25 minutes, shaking the pan halfway through, until sprouts are tender when pierced with a knife and the edges are crispy.
- Remove from oven and serve immediately as a side dish. Enjoy!
Variations for Roasted Brussels Sprouts and Meat
Try these tasty variations on roasted Brussels sprouts with bacon or other meat:
- Maple Brussels Sprouts with Bacon – toss roasted sprouts with diced bacon and 2 tbsp maple syrup
- Prosciutto Wrapped Sprouts – wrap halves with thin slices of prosciutto then roast
- Pancetta and Parmesan Sprouts – roast with pancetta then top with shaved Parmesan
- Brussels and Sausage – use sausage instead of bacon. Italian sausage is delicious
- Balsamic Glazed Sprouts with Pancetta – roast then drizzle with balsamic glaze
The possibilities are endless! Bacon, pancetta, prosciutto, sausage – all will add delicious flavor to roasted Brussels sprouts.
Tips for Making the Best Bacon Roasted Brussels Sprouts
Use these handy tips for perfect bacon roasted Brussels sprouts every time:
- Cut sprouts in half so they cook faster and get crispy edges.
- Cook bacon first until super crispy to add nice texture.
- Toss sprouts in bacon fat for maximum flavor infusion.
- Spread in a single layer on the baking sheet so all sides brown.
- Roast at a high temp (400°F) to caramelize and crisp up sprouts.
- Shake pan halfway through roasting for even cooking.
- Roast until sprouts are tender, about 20-25 minutes.
- Season simply with just olive oil, salt and pepper to let bacon flavor shine.
Common Mistakes to Avoid
Here are some common mistakes to avoid when cooking Brussels sprouts with bacon:
- Not cooking bacon long enough – be sure to cook until very crispy
- Overcrowding sprouts on pan – leave space between for crisping
- Underseasoning – add salt and pepper to balance bitterness
- Overcooking – roast for 20-25 mins max for tender sprouts
- Not cutting sprouts in half – halving reduces cooking time
- Not tossing sprouts in bacon fat – fat crisps them up nicely
- Forgetting to shake pan – shake halfway for even browning
- Letting sprouts steam – serve immediately out of oven
Storing and Reheating Leftover Roasted Brussels Sprouts
To store leftovers:
- Allow roasted Brussels sprouts to cool completely then transfer to an airtight container.
- Store in the refrigerator for 3-5 days.
- Reheat in a 400°F oven or skillet over medium heat until warmed through, about 5 minutes.
- Crisp up any soggy sprouts by sautéing briefly in olive oil.
- Stir occasionally while reheating to evenly distribute bacon bits and flavors.
- Add fresh herbs or a squeeze of lemon juice to brighten up flavors.
Enjoy bacon roasted Brussels sprouts reheated for easy meals throughout the week!