Coopers Hawk Brussels Sprouts Recipe

If you’ve ever dined at Cooper’s Hawk Winery & Restaurant, you already know: their Brussels sprouts are legendary. Sweet, savory, and perfectly crisped, they’re one of the most talked-about dishes on the menu.

This copycat Cooper’s Hawk Brussels sprouts recipe brings that same upscale flavor home, using just a few simple ingredients and a quick oven roast.

These sprouts strike the perfect balance between crispy and caramelized, savory and sweet. With a balsamic-honey glaze and just a whisper of spice, they’re a far cry from the boiled Brussels of your childhood.

Whether you’re serving them as a holiday side dish or alongside a simple roast chicken, this recipe will steal the show.

Why You’ll Love This Recipe

You’ll love this Brussels sprouts recipe for the texture and flavor combo: ultra-crispy edges, soft caramelized centers, and a sticky glaze that hits every note—tangy, sweet, salty, and savory.

It’s also quick and easy, ready in under 40 minutes with minimal prep. No fancy gadgets, no deep-frying—just a sheet pan, a hot oven, and a few pantry ingredients. Best of all, even people who “don’t like Brussels sprouts” come back for seconds.

What You’ll Need

For the Brussels Sprouts

  • 1½ pounds fresh Brussels sprouts, trimmed and halved
  • 3 tablespoons olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper

For the Glaze

  • 3 tablespoons balsamic vinegar
  • 1 tablespoon honey (or maple syrup)
  • 1 teaspoon Dijon mustard
  • Optional: pinch of red pepper flakes for heat

Optional Toppings

  • ¼ cup chopped candied pecans or walnuts
  • 1 tablespoon grated Parmesan cheese
  • Extra drizzle of balsamic reduction (store-bought or homemade)

Pro Tips

  1. Use fresh, not frozen Brussels sprouts for the crispiest texture.
  2. Dry them well after washing—moisture prevents browning.
  3. Place sprouts cut side down on the sheet pan for extra caramelization.
  4. Don’t overcrowd the pan—use two sheets if needed for even roasting.
  5. Toss in glaze just before serving to keep them crisp, not soggy.

Tools You’ll Need

  • Sharp knife and cutting board
  • Large mixing bowl
  • Rimmed baking sheet
  • Parchment paper
  • Small saucepan (for glaze)
  • Whisk
  • Serving platter

Substitutions and Variations

  • No honey? Use maple syrup or agave.
  • Nut-free? Skip the pecans or top with toasted seeds.
  • Add bacon: Cook crumbled bacon and toss with the finished sprouts.
  • Make it vegan: Use maple syrup instead of honey, and skip the cheese.
  • Spicy twist: Add a few dashes of hot sauce or red pepper flakes to the glaze.

Make Ahead Tips

  • Prep ahead: Trim and halve Brussels sprouts up to 2 days ahead; store in fridge.
  • Make glaze in advance: Store in a sealed container for up to 1 week.
  • Reheat: Roast sprouts just before serving for best texture. Reheat at 400°F to re-crisp if needed.

How to Make Cooper’s Hawk Brussels Sprouts

Step 1: Prep the Brussels Sprouts
Trim the ends and remove any tough outer leaves. Cut each sprout in half. Pat dry with a clean towel.

Step 2: Toss with Oil and Seasoning
In a large bowl, toss sprouts with olive oil, salt, and pepper until evenly coated.

Step 3: Roast Until Crispy
Spread sprouts in a single layer, cut side down, on a parchment-lined baking sheet. Roast at 425°F for 25–30 minutes, flipping halfway through.

Step 4: Make the Glaze
While sprouts roast, simmer balsamic vinegar, honey, and Dijon mustard in a small saucepan over low heat for 4–5 minutes until thickened.

Step 5: Toss and Serve
Transfer hot sprouts to a bowl. Drizzle with glaze and toss gently. Top with chopped pecans and Parmesan if desired. Serve immediately.

Leftovers and Storage

  • Fridge: Store in an airtight container up to 3 days.
  • Reheat: Best in the oven or air fryer at 375°F to re-crisp.
  • Avoid microwave: It softens the texture too much.

Recipe FAQs

1. Can I air fry instead of roasting?
Yes! Air fry at 375°F for 15–18 minutes, shaking halfway through for even browning.

2. Is this recipe gluten-free?
Yes, just be sure your balsamic vinegar and Dijon are certified gluten-free.

3. Can I make it without the glaze?
Absolutely—they’re still delicious with just olive oil, salt, and pepper.

4. How do I keep the sprouts crispy?
Serve immediately after glazing. For best results, don’t add glaze until just before serving.

Crispy, Golden, and Gone in Minutes

These Cooper’s Hawk-inspired Brussels sprouts are the perfect balance of crispy, sweet, and savory—everything a side dish should be. They’re easy enough for weeknights but special enough for the holidays, and they always earn second (and third) helpings.

Give them a try, and let me know how they turned out—did you drizzle extra glaze? Add bacon? Share your twist in the comments!

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