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–+ servings
Cooper's Hawk Brussel Sprouts

Cooper's Hawk Brussel Sprouts Recipe

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.
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Prep Time: 55 minutes
Total Time: 55 minutes
Course: Dinner
Cuisine: American
Keyword: Cooper's Hawk Brussel Sprouts Recipe
Servings: 10 people
Calories: 215kcal

Equipment

  • Bowl

Ingredients

  • 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

Instructions

  • 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.

Notes

  • 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.

Nutrition

Calories: 215kcal
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