Cooper’s Hawk Brussels sprouts have become a hit with home cooks and food lovers. This recipe highlights the natural, nutty flavor of Brussels sprouts combined with a bright, slightly spicy aioli and crunchy toasted cashews for an addictive appetizer or side dish inspired by the Cooper’s Hawk menu.
How to Make Cooper’s Hawk Brussels Sprouts
Ingredients List
- 1 pound Brussels sprouts, trimmed and halved
- 1 tablespoon extra-virgin olive oil
- Kosher salt and freshly ground black pepper, to taste
- 1/4 cup Sriracha aioli
- 1/4 cup chopped toasted cashews
- 2 sprigs mint, leaves picked and chopped
- 2 sprigs cilantro, chopped
- Lime wedges for garnish
Step-by-step Process
Step 1
Preheat your oven to 425°F. A hot oven helps the sprouts caramelize and become crisp.
Step 2
Trim the stem ends and peel away any yellow or damaged outer leaves. Cut each sprout in half lengthwise.
Step 3
In a large bowl, toss the halved sprouts with 1 tablespoon extra-virgin olive oil, salt, and pepper until evenly coated.
Step 4
Spread the sprouts on a baking sheet in a single layer with the cut side down. Roast in the preheated oven for 20–25 minutes, until the cut side is deeply browned and the interiors are tender.
Step 5
While the sprouts roast, prepare the Sriracha aioli. Use store-bought or whisk together mayonnaise with Sriracha to taste. For a vegan version, substitute vegan mayonnaise.
Step 6
When the sprouts are done, transfer them to a medium bowl while still hot. Drizzle the Sriracha aioli over the sprouts and toss gently to coat.
Step 7
Add the toasted cashews, chopped mint, and chopped cilantro. Toss to combine so the herbs and nuts distribute evenly.
Step 8
Plate the Brussels sprouts, finish with a squeeze of fresh lime juice, and garnish with lime wedges. Serve immediately as an appetizer or a vibrant side dish.
Side Dishes for Cooper’s Hawk Brussels Sprouts
Pair these sprouts with complementary sides to build a satisfying meal. Here are two ideas that balance texture and flavor without overpowering the dish.
Quinoa and Roasted Vegetable Salad
A simple quinoa salad with roasted bell peppers, onions, and cherry tomatoes adds protein, fiber, and bright color. The roasted vegetables echo the caramelized notes of the sprouts and make a nutritious, balanced plate.
Garlic Mashed Potatoes
Creamy garlic mashed potatoes are a comforting side that pairs well with the spicy aioli and crunchy cashews. The potatoes temper the heat and add a silky contrast to the roasted sprouts.
Ingredient Substitutes
Extra-Virgin Olive Oil Substitute
If you don’t have extra-virgin olive oil, use a neutral oil such as canola, vegetable, or grapeseed oil in the same quantity. These oils won’t dominate the flavors and will still help the sprouts roast evenly.
How to Store Cooper’s Hawk Brussels Sprouts
Store leftovers properly to preserve texture and flavor.
Refrigerate
After cooling, place the sprouts in an airtight container and refrigerate for 3–4 days. Reheat briefly in the oven at 350°F for about 10 minutes to restore some crispness, or microwave until warm if you prefer convenience.
Freezing
To freeze, let the roasted sprouts cool completely, then freeze in a single layer on a baking sheet for a couple of hours. Transfer to a freezer-safe container or resealable bag and store up to 2–3 months. Reheat from frozen in a 350°F oven for 20–25 minutes, or until hot.
Common Mistakes to Avoid
Keep these tips in mind to ensure the best results:
Overusing Oil
Use just enough oil to coat the sprouts. Too much oil makes them greasy and prevents proper browning.
Overcooking the Sprouts
Roast until the outer leaves are crisp and the inside is tender. Overcooking yields a mushy texture and dulls the flavor.
Neglecting Balance of Flavors
Finish with aioli, a touch of sweetness or acid, and fresh herbs to create the sweet-savory-bright balance that makes this dish memorable.
Your Top Questions Answered
1. Why did my Brussels sprouts turn out soggy instead of crispy?
Most often this is due to overcrowding the baking sheet or leaving excess moisture on the sprouts. Give each piece space so air can circulate and pat them dry before oiling. Arrange cut side down for best caramelization.
2. Why did my balsamic glaze turn bitter and burnt-tasting?
Simmering too long or using high heat can burn the natural sugars. Cook over low heat and remove from the heat once the glaze thickens slightly; it will continue to thicken as it cools.
3. Can I get restaurant-quality crispiness without turning the oven up past 425°F?
Yes—thoroughly drying the sprouts before roasting is key. Any surface moisture creates steam, which prevents browning. Allow them to sit a few minutes after drying so they’re truly dry before roasting.
4. Should I add the glaze before or after roasting?
Always glaze after roasting. Sugars in glazes can burn during high-heat roasting and make the sprouts sticky and dark. Toss the roasted sprouts in the glaze just before serving.
5. What’s the secret to getting that exact Cooper’s Hawk sweet-savory flavor?
Balance is essential. Combine a sweet element like honey or maple syrup with an acidic component such as balsamic vinegar, and add a splash of soy sauce for umami depth. Taste and adjust to find your ideal sweet-to-salty ratio.
Cooper’s Hawk Brussels Sprouts Recipe
- 1 large mixing bowl
- 1 small bowl
- 1 pound Brussels sprouts, trimmed and halved
- 1 tablespoon extra-virgin olive oil
- Kosher salt and fresh ground black pepper, to taste
- 1/4 cup Sriracha aioli
- 1/4 cup chopped toasted cashews
- 2 sprigs mint, leaves picked and chopped
- 2 sprigs cilantro, chopped
- Lime wedges for garnish
- Preheat oven to 425°F to ensure even cooking and crisping.
- Trim and halve the sprouts, removing any damaged outer leaves.
- Toss sprouts with olive oil, salt, and pepper in a large bowl until evenly coated.
- Arrange cut-side down on a baking sheet in a single layer and roast 20–25 minutes until caramelized and tender.
- Mix or prepare Sriracha aioli in a small bowl. Substitute vegan mayo if desired.
- Transfer hot sprouts to a bowl, drizzle with aioli, and toss gently to coat.
- Add toasted cashews, chopped mint, and cilantro. Toss to combine.
- Plate, squeeze fresh lime juice over the sprouts, and serve with lime wedges.