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
- Use fresh, not frozen Brussels sprouts for the crispiest texture.
- Dry them well after washing—moisture prevents browning.
- Place sprouts cut side down on the sheet pan for extra caramelization.
- Don’t overcrowd the pan—use two sheets if needed for even roasting.
- 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!