As far as I’m concerned there’s only one way to cook Brussels sprouts. Pan roasting. That’s the secret to browned but not mushy flavour. But there are many ways to finish a pan of deliciousness. A just-spicy-enough Sriracha orange glaze is one of my favourites!
Prep the Brussels sprouts. Tug off any outer leaves that seem dry and trim away the woody end which can dry a bit on its way to you. Cut each sprout in half.
Preheat your favourite large skillet or sauté pan over medium-high heat. Pour in the oil and carefully add the sprouts. Sauté, shaking and shivering the works as the sprouts brown, roast and caramelize. Adjust the heat as necessary, keeping the pan sizzling loudly but not burning.
When the sprouts are nicely browned but still not fully cooked add the remaining ingredients. Stir or toss the works to combine evenly and cover tightly. Continue cooking until the sprouts are steamed and tender and juice reduces to a glaze. Toss the works evenly. Serve and share.