Sriracha-Glazed Brussels Sprouts

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Turn up the heat on your greens, courtesy of chef Dolly Bourommavong. She gets Brussels sprouts ready for the side dish or the snack bowl by giving them the chicken wing treatment: fried and coated in a hot sauce glaze. The veggies hit the fry pan before they’re tossed in a potent combination of Sriracha and Tabasco, and served with a side of homemade buttermilk ranch.


Servings: 6-8


For the Brussels:
  • 1 pound Brussels sprouts, trimmed and halved
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups corn starch
  • 2 cups buttermilk
  • 1 celery stalk, thinly sliced
  • Canola oil
For the glaze:
  • 2 sticks (8oz) butter, unsalted
  • 1 cup brown sugar
  • 1/4 cup Sriracha sauce, or more if you like it extra spicy
  • 1 tablespoon garlic, minced
  • 1 tablespoon Tabasco hot sauce
  • 2 tablespoons freshly squeezed lemon juice
  • Salt and pepper to taste
For the ranch:
  • 1/2 cup mayonnaise
  • 1 cup sour cream or Greek yogurt
  • 4 tablespoons buttermilk
  • 1 tablespoon yellow onion, finely minced
  • 1 garlic clove, minced
  • 2 tablespoons chives, finely chopped
  • 2 tablespoons cilantro, finely chopped
  • 1 tablespoon lemon juice, freshly squeezed
  • Salt and pepper to taste


For the glaze:
  1. In a small sauce pot, melt the butter and brown sugar together, stirring to combine. Bring the mixture to a boil. It should start to look like a thick caramel.
  2. Remove from the heat and whip in the remaining ingredients. Set aside to cool.
For the ranch:
  1. In a bowl, mix together all the ingredients. Season with salt and pepper according to taste.
For the Brussels:
  1. Bring a medium pot of salted water to a vigorous boil and blanch the Brussels sprouts  for two minutes. Strain well and place the sprouts on a clean dish towel to remove as much moisture as possible.
  2. In a pot or pan large enough for deep frying, add canola oil to three inches deep. Heat to 350 degrees F.
  3. While the oil is heating, in a gallon-sized zip-top plastic bag or large paper bag, combine the flour and corn starch and shake to mix. Place the buttermilk in a bowl large enough to hold 1/3 of the Brussels.
  4. Divide the Brussels into three batches. Add the first batch to the buttermilk. Using a slotted spoon or your hands, remove the sprouts from the buttermilk and place in the bagged flour mixture. Seal the bag and shake until the sprouts are fully covered in flour. Remove from the flour, shaking off any excess, and carefully place in the oil.
  5. Deep-fry the sprouts until golden brown, about 2-3 minutes. Remove from the oil and place in a paper towel-lined bowl. Season with a little salt. Repeat with the remaining Brussels sprouts.
  6. Remove the paper towels from the bowl and add as much or as little glaze. Toss and coat evenly. Serve with sliced celery over the top and buttermilk ranch on the side.

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