Crispy Glazed Brussels Sprouts Recipe

Prep and halve

Trim the stem ends of the Brussels sprouts and remove any loose or yellow outer leaves. Cut larger sprouts in half lengthwise so halves are roughly even in size; leave small ones whole.

Preheat a large skillet (preferably cast iron) over medium-high heat. Add the diced pancetta and cook, stirring occasionally, until the fat renders and edges are crisp, about 5–7 minutes. Use a slotted spoon to transfer crisp pancetta to a paper towel-lined plate, leaving the pancetta fat in the pan.

Add 1 tablespoon olive oil to the hot pan with pancetta fat. Add the prepared Brussels sprouts cut-side down in a single layer (work in batches if needed). Sprinkle with 1 teaspoon kosher salt and 1 teaspoon black pepper. Cook undisturbed on medium-high heat until the cut sides develop a deep golden-brown crust, about 4–6 minutes.

Once the cut sides are nicely browned, stir the sprouts and continue to cook, tossing occasionally, until tender when pierced with a fork but still slightly crisp, about 4–6 more minutes. If the pan gets too dry, add a splash of water (1–2 tablespoons) and cover briefly to help finish cooking. Return the crisped pancetta to the pan and toss to combine. Remove pan from heat and keep warm.

While the sprouts cook, whisk together 3 tablespoons honey, 1 tablespoon Sriracha, 1 teaspoon soy sauce, 1 teaspoon rice vinegar, and 1 tablespoon water in a small bowl until smooth.

Pour the glaze into a small saucepan and warm over low heat for 1–2 minutes, stirring, until slightly thickened and glossy (do not boil). Taste and adjust heat or sweetness: add more Sriracha for spice or a little extra honey for sweetness.

Return the pan of cooked Brussels sprouts and pancetta to medium heat. Pour the warm honey-Sriracha glaze over the sprouts and toss gently for 1–2 minutes until they are evenly coated and the glaze clings to the sprouts. Remove from heat.

In a small bowl, combine 1 tablespoon mayonnaise, 1 teaspoon lemon juice, 1/2 teaspoon lemon zest, 1/2 teaspoon minced garlic, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Whisk until smooth and taste; adjust seasoning with more lemon or salt if desired.

If you prefer a thinner aioli for drizzling, whisk in 1/2 to 1 teaspoon water or olive oil until it reaches desired consistency. Transfer aioli to a squeeze bottle or small bowl for serving.

Transfer the glazed Brussels sprouts and pancetta to a serving platter. Drizzle the lemon aioli over the top in a thin zigzag or serve on the side for dipping.

Sprinkle toasted sesame seeds and chopped chives over the sprouts. Serve immediately with lemon wedges for squeezing over the dish.