Cooper’s Hawk Brussels Sprouts Recipe Worth Copying – Crispy, Sweet, and Savory

If you’ve ever tried the Brussels sprouts at Cooper’s Hawk, you know they’re not your average veggie side. They’re crispy, a little sweet, and beautifully balanced with savory notes. This version brings those same flavors to your kitchen with simple steps and easy to find ingredients.

You’ll get that restaurant style finish without complicated techniques. Make it for a weeknight dinner, a holiday spread, or whenever you want a side that steals the show.

What Makes This Special

These Brussels sprouts hit all the right notes: crispy edges, tender centers, and a sticky, flavorful glaze. The combination of honey and balsamic creates a sweet-tart finish, while bacon and Parmesan add depth and richness.

A touch of heat keeps it lively without overpowering the dish. It’s the kind of recipe people ask for after the first bite and yes, it pairs perfectly with roasted chicken, steak, or salmon.

Ingredients

• 1.5 pounds Brussels sprouts, trimmed and halved
• 4 strips thick-cut bacon, diced (optional but recommended)
• 3 tablespoons olive oil (plus more if needed)
• 1/2 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1/4 teaspoon crushed red pepper flakes (optional)
• 2 tablespoons honey
• 2 tablespoons balsamic vinegar
• 1 tablespoon soy sauce or tamari
• 1 teaspoon Dijon mustard
• 2 cloves garlic, minced
• 1/4 cup freshly grated Parmesan cheese
• 2 tablespoons toasted chopped hazelnuts or almonds (optional for crunch)
• Lemon wedges, for serving (optional)

Instructions

1. Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment for easy cleanup.
2. Render the bacon. Add the diced bacon to a large skillet over medium heat. Cook until crisp, 6–8 minutes.Transfer bacon to a paper towel lined plate. Reserve 1 tablespoon bacon fat in the skillet and discard the rest.
3. Prep the Brussels sprouts. Pat them dry so they crisp well. Toss with olive oil, salt, black pepper, and red pepper flakes if using.If you’re not using bacon, add an extra tablespoon of oil.
4. Roast until crispy. Spread sprouts cut-side down on the baking sheet. Roast for 18–22 minutes, flipping once at the 12-minute mark, until the edges are deeply browned and the centers are tender.
5. Make the glaze. In the skillet with the reserved bacon fat, add honey, balsamic, soy sauce, Dijon, and garlic. Bring to a simmer over medium heat and cook 1–2 minutes until slightly thickened and glossy.
6. Toss to coat. Add the roasted Brussels sprouts and bacon to the skillet.Toss over low heat for 1 minute so the glaze clings to every piece.
7. Finish and serve. Transfer to a serving platter. Sprinkle with Parmesan and nuts, if using. Squeeze a little lemon over the top for brightness.Taste and adjust salt and pepper. Serve hot.

How to Store

• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Reheat: Warm in a 400°F oven or air fryer for 5–8 minutes to bring back the crispness. Avoid the microwave if possible—it softens the edges.
• Make-ahead: Trim and halve sprouts up to 2 days in advance.Cook bacon and keep it chilled. Mix glaze ingredients and refrigerate; warm before tossing.

Benefits of This Recipe

• Balanced flavor: Sweet, salty, tangy, and savory in one bite.
• Great texture: Crispy edges without deep-frying.
• Flexible: Works as a side dish, appetizer, or part of a veggie-forward meal.
• Simple ingredients: Pantry staples come together quickly.
• Crowd-pleasing: Converts even “Brussels sprout skeptics.”

Common Mistakes to Avoid

• Overcrowding the pan: If the sprouts are piled up, they steam instead of crisp. Use two pans if needed.
• Skipping the flip: Flipping halfway through ensures even browning.
• Not drying the sprouts: Excess moisture prevents caramelization.
• Too much glaze: Use just enough to coat.Drowning them makes them soggy.
• Under-seasoning: Taste at the end and adjust salt, acid, or heat.

Alternatives

• No bacon: Use 1 extra tablespoon of olive oil and add smoked paprika for depth.
• Dairy-free: Skip Parmesan and add toasted breadcrumbs for crunch.
• Sugar-free: Use reduced balsamic (balsamic glaze) and skip the honey, or swap in a sugar-free sweetener you like.
• Nut-free: Omit nuts and add crispy fried shallots on top.
• Vegetarian umami: Add a splash of mushroom sauce or a few capers instead of bacon.
• Spicy version: Add a drizzle of Calabrian chili oil or a pinch of cayenne to the glaze.
• Air fryer method: Cook sprouts at 390°F for 10–14 minutes, shaking halfway, then toss with warm glaze.

FAQ

Do I need to parboil the Brussels sprouts first?

No. Roasting at a high temperature gives you tender centers and crispy edges without parboiling. Just make sure they’re halved and evenly sized.

Can I use frozen Brussels sprouts?

Fresh is best for crispiness.

If using frozen, thaw and pat very dry, then roast a few minutes longer. They may not crisp as much, but the flavor will still be great.

What can I substitute for balsamic vinegar?

Use sherry vinegar or apple cider vinegar plus a teaspoon of maple syrup. The flavor won’t be identical, but it will still be balanced and delicious.

How do I keep the glaze from burning?

Simmer gently over medium heat and stir often.

Pull it off the heat once it turns glossy and slightly thick it will cling more as it cools.

What protein pairs well with this?

Roast chicken, pork tenderloin, steak, and salmon all work beautifully. For a plant based option, try crispy tofu or lentil meatballs.

Can I make this ahead for a party?

Yes. Roast the sprouts and cook the bacon in advance.

Reheat the sprouts in the oven, warm the glaze, then toss everything together right before serving.

How do I get extra-crispy edges?

Use a hot oven, preheated pan if you like, and place sprouts cut-side down. Don’t crowd the pan, and avoid adding the glaze until after roasting.

Wrapping Up

These Brussels sprouts check every box: crispy, sweet, savory, and satisfying. With a quick glaze and a few finishing touches, they deliver restaurant-level flavor at home.

Keep this recipe handy for holidays, dinner parties, or weeknights when you want a side that feels special with minimal effort. Once you try them, you’ll understand why they’re worth copying.