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Cooper's Hawk Brussels Sprouts Recipe

Cooper's Hawk Brussels Sprouts Recipe

Are you looking for a lunch recipe? Make sure you try Cooper’s Hawk Brussel Sprouts. It is a delicious side dish that goes perfectly with sandwiches, burgers, or as a snack. This recipe is very easy to make and also quite healthy.
If you want to learn how to make this scrumptious dish, then keep reading.
4.80 from 5 votes
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Author: Lori Walker, MS, RD
Course: Main Dish
Cuisine: American
Prep Time: 50 minutes
Total Time: 50 minutes
Servings: 5 people
Calories: 212kcal


  • tong
  • mixing bowl
  • Cutting Board
  • Serving plate
  • Whisk, etc


For Brussels Sprouts:

  • 1 pound of Brussels Sprouts handpicked for perfection
  • 2 aromatic sprigs of fresh Cilantro
  • 1 tablespoon of Pompeian Extra Virgin Olive Oil a drizzle of liquid gold
  • 2 delicate sprigs of Mint Leaves finely plucked
  • 4 tablespoons of artisanal Sriracha Aioli crafted to tantalize
  • 4 tablespoons of Chopped Toasted Cashews adding a delightful crunch
  • Kosher Salt a pinch, to elevate the flavors to new heights
  • Ground Black Pepper a dash, for the perfect balance
  • Lime Wedge a zesty garnish to brighten the dish

For Sriracha Aioli:

  • 1/4 cup of Duke’s Mayonnaise the epitome of creamy indulgence
  • 2 tablespoons of Thai Kitchen Sweet Chili Sauce a burst of sweet heat
  • 1 teaspoon of Sesame Oil imparting a subtle nutty essence
  • 1 tablespoon of Huy Fong Sriracha Sauce for a spicy kick
  • 1/2 Lime freshly squeezed, to awaken the senses
  • Kosher Salt a pinch, for impeccable seasoning
  • Ground Black Pepper a dash, to complete this harmonious blend


  • Preheat your oven to 400°F (200°C) and prepare the Brussels sprouts by washing them before slicing each one in half. Line a baking sheet with parchment paper and spread the halved sprouts on top. Drizzle with olive oil and season generously with salt and pepper, then toss everything together until evenly coated. Roast in the preheated oven for 20 minutes.
  • To make the aioli, combine Huy Fong Sriracha Sauce, sesame oil, Duke's mayonnaise, Thai Kitchen Sweet Chili Sauce, and lime juice in a medium bowl. Whisk until all of the ingredients are well incorporated. Once the Brussels sprouts have finished roasting, transfer them into a large mixing bowl and pour the aioli mixture over top. Toss to evenly coat each piece.
  • Serve your warm, roasted Brussels sprouts slaw garnished with freshly chopped cilantro, mint leaves, lightly toasted cashews, and lime wedges for an extra zesty flavor.


  • Make sure to cut the Brussels sprouts into even pieces so that they cook evenly in the oven.
  • Don’t overcook them, as they will become limp and soggy if cooked for too long.
  • Make sure to whisk the Sriracha Aioli sauce thoroughly so that all of the ingredients are combined well.
  • Let the Brussels sprouts cool slightly before adding them to the aioli sauce, as this will help them absorb the flavors better.
Keyword: Cooper's hawk brussel sprouts recipe