Crispy Brussels Recipe

Prepare Brussels sprouts

Trim the stem ends of 1 lb Brussels sprouts and remove any loose or discolored outer leaves. Halve each sprout lengthwise. If some are much larger, quarter them so pieces are similar in size for even cooking.

Crisp and render pancetta

Place a large cast-iron or heavy oven-safe skillet over medium heat. Add the 4 oz diced pancetta and cook, stirring occasionally, until the fat renders and pancetta is crisp, about 6–8 minutes. Use a slotted spoon to transfer the crisp pancetta to a paper-towel-lined plate, leaving the rendered fat in the skillet. Reserve pancetta for garnish.

Roast/brussels sear

Increase heat to medium-high. Add 2 tbsp olive oil to the skillet with the rendered pancetta fat (if the skillet is very oily, add only 1 tbsp). Add the halved Brussels sprouts cut-side down in a single layer (work in two batches if necessary). Sprinkle with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Cook without moving for 4–6 minutes until the cut sides are deeply browned and crisp. Flip the sprouts and transfer the skillet to a preheated 425°F (220°C) oven for 8–10 minutes until tender when pierced and caramelized around the edges.

Finish and toss

Remove the skillet from the oven. Add reserved crisp pancetta back to the pan, drizzle with 1 tsp fresh lemon juice, and gently toss to coat. Taste and adjust seasoning with more salt and pepper if needed. If using toasted sliced almonds, sprinkle them over now for crunch.

Make the hot honey while the sprouts roast: combine 3 tbsp honey and 1 tsp red pepper flakes in a small saucepan over low heat. Warm gently, stirring, until honey thins slightly and red pepper flakes infuse the honey, about 2–3 minutes—do not boil. Stir in 1 tsp apple cider vinegar to brighten the flavor. Remove from heat and set aside; drizzle warm over finished sprouts.

Whisk together 1 cup mayonnaise, 1.5 tbsp sriracha, 1 tbsp honey, 1 tsp fresh lime juice, 1 minced garlic clove, 0.5 tsp smoked paprika, and 0.25 tsp salt in a small bowl until smooth and uniform. Taste and adjust heat or sweetness: add more sriracha for spice, more honey for sweetness, or additional lime for brightness. Refrigerate until ready to serve; can be made up to 24 hours ahead.

Transfer the roasted Brussels sprouts and pancetta to a serving platter. Drizzle the warm hot honey evenly over the sprouts (use all or part to taste). Dollop or pipe the honey Sriracha chili aioli alongside or lightly drizzle in a thin zigzag over some sprouts for presentation. Garnish with extra toasted almonds if using and a final crack of black pepper. Serve immediately while hot and crispy.