Last Updated on January 31, 2024
Brussels sprouts are a popular vegetable known for their nutritional benefits and unique taste. One of the most delicious ways to prepare them is by following Cooper’s Hawk Brussel Sprouts Recipe.
This recipe combines the flavors of fresh cilantro, mint leaves, sriracha aioli, lime wedges, and toasted cashews to create a mouthwatering dish that will satisfy even the pickiest eaters.
Why This Recipe Works?
1. Bursting flavors: The combination of fresh cilantro and mint leaves brings a burst of freshness to the dish, while the sriracha aioli adds a hint of spiciness. These flavors work together harmoniously, creating a taste that is both satisfying and memorable.
2. Perfectly cooked Brussels sprouts: This recipe ensures that the Brussels sprouts are cooked to perfection. The sprouts are roasted in extra virgin olive oil until they are tender on the inside and crispy on the outside. This cooking method enhances their natural flavors and gives them a delightful texture.
3. Zesty warmth: Adding a dash of ground black pepper to the dish brings a zesty warmth that balances out the flavors of the other ingredients. It adds a subtle kick without overpowering the dish, making it suitable for individuals with different spice preferences.
4. Crunchy cashews: The chopped toasted cashews provide a delightful crunch to the dish. They also add a nutty flavor that complements the Brussels sprouts and enhances their overall taste. This ingredient takes the recipe to the next level, making it a standout dish that will leave your taste buds craving for more.
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Ingredients You’ll Need To Make This Dish
1/2 cup of Duke’s Mayonnaise: Duke’s Mayonnaise, known for its rich and creamy texture, is used to provide a velvety base to the sauce. Its luxurious consistency helps bind the flavors together and adds a smooth, indulgent element to the dish.
4 tablespoons of Thai Kitchen Sweet Chili Sauce: This sauce introduces a delightful balance of sweetness and heat. The sweet chili sauce infuses the dish with a burst of sweet-spicy flavors, enhancing the overall taste profile of the Brussels sprouts.
2 teaspoons of Sesame Oil: Sesame oil contributes a distinct nutty aroma and flavor. Its addition imparts a subtle yet impactful essence that complements the other ingredients, lending a depth of flavor to the dish.
2 tablespoons of Huy Fong Sriracha Sauce: Adding a spicy kick, the Huy Fong Sriracha Sauce brings a bold and vibrant heat to the dish. It elevates the flavor profile with its signature spicy tang, creating a harmonious contrast to the other elements.
1 Lime freshly squeezed: Freshly squeezed lime juice is used to brighten and awaken the flavors in the dish. Its tangy acidity adds a refreshing zing that cuts through the richness of the mayonnaise and balances the overall taste.
Kosher Salt, a pinch: Kosher salt is employed to season the dish perfectly. Its coarse texture helps to evenly distribute the seasoning, enhancing the flavors of the Brussels sprouts without overpowering the other elements.
Ground Black Pepper, a dash: Adding a final touch, a dash of ground black pepper completes the harmonious blend of flavors. It contributes a subtle heat and depth to the dish, rounding off the taste experience.
Step 1 – Prepare the Sriracha Aioli:
- Combine Ingredients: In a mixing bowl, blend together 1 cup of Duke’s Mayonnaise, 2 tablespoons of Thai Kitchen Sweet Chili Sauce, 1 teaspoon of Sesame Oil, and 2 teaspoons of Huy Fong Sriracha Sauce.
- Add Lime Juice: Squeeze the juice from one lime into the mixture to infuse a tangy flavor.
- Seasoning: Season the mixture with a pinch of Kosher Salt and a dash of Ground Black Pepper for a balanced taste.
- Mix Thoroughly: Stir all the ingredients vigorously until they are thoroughly combined. Ensure the ingredients are evenly distributed.
- Refrigerate: Cover the bowl containing the aioli and place it in the refrigerator to chill while you move on to preparing the Brussels sprouts.
Step 2 – Prepare the Brussels Sprouts:
- Preheat the Oven: Set your oven to 400°F (200°C) to preheat.
- Preparation of Brussels Sprouts: Rinse the Brussels sprouts under cold water and dry them gently with a paper towel. Trim off the ends and cut each sprout in half lengthwise.
- Coating the Sprouts: Place the halved Brussels sprouts in a spacious mixing bowl. Drizzle them with Pompeian Extra Virgin Olive Oil, ensuring each sprout is coated evenly.
- Seasoning: Sprinkle the Brussels sprouts with Kosher Salt and Ground Black Pepper according to your taste preferences.
- Roasting: Spread the Brussels sprouts evenly on a baking sheet lined with parchment paper. Roast them in the preheated oven for 20-25 minutes until they become tender and develop a light golden-brown color.
Step 3 – Assembly:
- Transfer and Dress the Brussels Sprouts: Once the Brussels sprouts are roasted to perfection, transfer them to a serving platter.
- Drizzle with Sriracha Aioli: Generously drizzle the prepared Sriracha Aioli over the roasted Brussels sprouts, covering them evenly.
- Add Cashews: Sprinkle a handful of Chopped Toasted Cashews on top of the aioli, adding a delightful crunch to the dish.
- Garnish: Finish off by garnishing the dish with Aromatic Sprigs of Fresh Cilantro and Delicate Sprigs of Finely Plucked Mint Leaves for a burst of fresh flavors.
- Zesty Finish: Squeeze Lime Wedges over the dish to add a zesty, citrusy touch.
Step 4 – Serve:
Serve the tantalizing Cooper’s Hawk Brussels Sprouts immediately while they’re still warm and bursting with flavor. Enjoy this flavorful dish as a delightful appetizer or as a side dish to complement your meal.
Tips & Tricks
– To ensure even cooking, make sure the Brussels sprouts are spread out in a single layer on the baking sheet.
– For extra crunch, you can toast the cashews in a dry skillet over medium heat until they are lightly browned.
– If you prefer a milder spiciness, you can adjust the amount of sriracha sauce in the aioli to suit your taste.
– Adding a drizzle of balsamic glaze over the dish can enhance the flavors and add a touch of sweetness.
– If you prefer a vegetarian version, you can substitute the Duke’s mayonnaise with a vegan mayo alternative.
The Cooper’s Hawk Brussel Sprouts Recipe is not only delicious but also packed with nutritional benefits. Here is the approximate nutrition information per serving:
– Calories: 250
– Fat: 15g
– Carbohydrates: 24g
– Protein: 8g
– Fiber: 7g
How Do You Store The Leftovers?
If you have any leftovers, you can store them in an airtight container in the refrigerator. The Brussels sprouts will stay fresh for up to 3 days. To reheat, simply place them in the oven at 350°F (180°C) for about 10 minutes or until they are warmed through. However, it’s worth noting that the dish is best enjoyed fresh to fully appreciate its flavors and textures.
What sides would complement Cooper’s Hawk Brussel Sprouts?
1. Grilled Salmon: The richness of the grilled salmon complements the flavors of the Brussels sprouts perfectly. The combination of the crispy sprouts and the tender salmon makes for a delightful and satisfying meal.
2. Roasted Potatoes: Serve the Brussels sprouts alongside some roasted potatoes for a hearty and comforting side dish. The creamy texture and earthy flavors of the potatoes pair well with the zesty warmth of the sprouts.
3. Quinoa Salad: A light and refreshing quinoa salad can be a great addition to the Brussels sprouts. The nutty quinoa, combined with fresh vegetables and a tangy dressing, creates a well-balanced and nutritious meal.
What alternatives can you use for the ingredients if they are not present in your kitchen?
1. Fresh Cilantro: If you don’t have fresh cilantro on hand, you can substitute it with fresh parsley or basil. These herbs will provide a similar freshness and flavor to the dish.
2. Mint Leaves: If you don’t have mint leaves, you can omit them or substitute them with a little bit of fresh dill or tarragon. These herbs will add a different but equally delicious touch to the dish.
3. Sriracha Aioli: If you don’t have sriracha aioli, you can make a simple aioli by combining mayonnaise, minced garlic, and a squeeze of lime juice. This will still provide a creamy and tangy element to the dish.
4. Lime Wedges: If you don’t have lime wedges, you can substitute them with lemon wedges. The slightly different citrus flavor will still complement the Brussels sprouts nicely.
- 4 Sprigs of Fresh Cilantro
- 2 tablespoons of Extra Virgin Olive Oil
- 2 pounds of Brussels Sprouts
- 4 Sprigs of Finely Plucked Mint Leaves
- 8 tablespoons of Sriracha Aioli
- 2 Lime Wedges
- 8 tablespoons of Chopped Toasted Cashews
- Kosher Salt
- Ground Black Pepper a dash for the perfect balance of zesty warmth
- 4 tablespoons of Thai Kitchen Sweet Chili Sauce
- 2 teaspoons of Sesame Oil
- 1/2 cup of Duke’s Mayonnaise
- 2 tablespoons of Huy Fong Sriracha Sauce for a spicy kick
- 1 Lime freshly squeezed
- Kosher Salt a pinch for impeccable seasoning
- Ground Black Pepper a dash to complete this harmonious blend
- In a mixing bowl, combine Duke’s Mayonnaise, Thai Kitchen Sweet Chili Sauce, Sesame Oil, Huy Fong Sriracha Sauce.
- Squeeze the juice from one lime into the mixture.
- Season with a pinch of Kosher Salt and a dash of Ground Black Pepper.
- Mix thoroughly until all ingredients are well incorporated.
- Cover the bowl and refrigerate the aioli while preparing the Brussels sprouts.
- Preheat the oven to 400°F (200°C).
- Rinse the handpicked Brussels sprouts under cold water and pat them dry.
- Trim the ends and cut them in half lengthwise.
- Place the halved Brussels sprouts in a large mixing bowl.
- Drizzle Pompeian Extra Virgin Olive Oil over the sprouts and toss to coat evenly.
- Season with Kosher Salt and Ground Black Pepper according to taste.
- Spread the Brussels sprouts evenly on a baking sheet lined with parchment paper.
- Roast in the preheated oven for 20-25 minutes or until they are tender and lightly browned.
- Once the Brussels sprouts are roasted, transfer them to a serving platter.
- Generously drizzle the prepared Sriracha Aioli over the roasted Brussels sprouts.
- Sprinkle the Chopped Toasted Cashews on top of the aioli.
- Garnish with Aromatic Sprigs of Fresh Cilantro and Delicate Sprigs of Finely Plucked Mint Leaves.
- Squeeze the Lime Wedges over the dish for a zesty finish.
- Serve the Cooper’s Hawk Brussels Sprouts immediately while they’re warm and flavorful.
- To ensure even cooking, make sure the Brussels sprouts are spread out in a single layer on the baking sheet.
- For extra crunch, you can toast the cashews in a dry skillet over medium heat until they are lightly browned.
- If you prefer a milder spiciness, you can adjust the amount of sriracha sauce in the aioli to suit your taste.
- Adding a drizzle of balsamic glaze over the dish can enhance the flavors and add a touch of sweetness.
- If you prefer a vegetarian version, you can substitute the Duke’s mayonnaise with a vegan mayo alternative.
Frequently Asked Questions
1. Can I use frozen Brussels sprouts instead of fresh ones?
While fresh Brussels sprouts are recommended for this recipe, you can use frozen ones as well. Just make sure to thaw them before roasting to ensure even cooking.
2. Can I use different nuts instead of cashews?
Yes, you can use different nuts like almonds, walnuts, or pecans instead of cashews. They will provide a different flavor profile but still add a delightful crunch to the dish.
3. Can I make the sriracha aioli ahead of time?
Yes, you can make the sriracha aioli ahead of time and store it in the refrigerator. It will stay fresh for up to 3 days. Just make sure to give it a good stir before drizzling it over the Brussels sprouts.
4. Can I make this recipe spicy?
If you prefer a spicier version of this recipe, you can increase the amount of sriracha sauce in the aioli. Adjust the spiciness to your liking and enjoy a dish with an extra kick.
5. Can I substitute regular mayonnaise for Duke’s mayonnaise?
If you can’t find Duke’s mayonnaise, you can substitute it with any other brand of mayonnaise. Just be aware that the taste and consistency may vary slightly, but it will still work well in the recipe.
6. Can I serve this dish as a main course?
While this recipe is typically served as a side dish, you can also enjoy it as a main course. Simply add some protein, like grilled chicken or tofu, to make it a complete and satisfying meal.
Cooper’s Hawk Brussel Sprouts Recipe is a culinary delight that combines the flavors of fresh cilantro, mint leaves, sriracha aioli, lime wedges, and toasted cashews.
The dish provides a burst of flavors and textures that will leave you wanting more. With perfectly roasted Brussels sprouts and a zesty warmth, this dish is a winner.
Remember to experiment with different variations and have fun creating your own twist on this recipe. So get into the kitchen, give it a try, and enjoy the deliciousness!
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Rebecca Novak is a trained chef with over 10 years of experience in the food industry. She has worked in both fine dining and casual Hungarian restaurants and specializes in creating dishes using fresh, seasonal ingredients. She also loves exploring different cuisines worldwide, which allows her to bring unique flavors and ideas to the recipes she creates for Hungarianchef.com. Read more