Coopers Hawk Brussel Sprouts Recipe: Crispy, Sweet, and Irresistibly Delicious!

If you’ve ever dined at Coopers Hawk Winery & Restaurant, you know their commitment to delicious food and exceptional wine pairings. One of their most talked-about appetizers is undoubtedly their Brussel Sprouts. These aren’t your grandma’s boiled, bitter sprouts. Coopers Hawk transforms them into a crispy, sweet, and savory delight that even the most ardent Brussel sprout skeptic will adore. Luckily, you can recreate this restaurant-quality dish at home with this copycat recipe. Get ready for a flavor explosion that will have everyone begging for seconds!

Why This Recipe Works

This recipe captures the essence of the Coopers Hawk Brussel Sprouts through a combination of key techniques and ingredients. Here’s why it works so well:

• High-Heat Roasting: Roasting at a high temperature is crucial for achieving that desirable crispy exterior and tender interior. It allows the natural sugars in the Brussel sprouts to caramelize, creating a wonderfully sweet and nutty flavor.
• Balsamic Glaze: The balsamic glaze adds a tangy sweetness that balances the slight bitterness of the Brussel sprouts and complements the other flavors perfectly. A good quality balsamic glaze is essential.
• Proper Preparation: Ensuring the Brussel sprouts are properly trimmed and halved (or quartered for larger sprouts) allows for even cooking and maximum surface area for caramelization.
• Pancetta or Bacon: The addition of crispy pancetta or bacon introduces a salty, smoky element that enhances the overall flavor profile and provides a satisfying textural contrast.
• Toasted Almonds: Toasted almonds provide a delightful crunch and nutty flavor that complements the other ingredients beautifully. Toasting them beforehand brings out their aroma and intensifies their flavor.

Ingredients

• 1.5 lbs Brussel Sprouts, trimmed and halved (or quartered if large)
• 4 oz Pancetta, diced (or bacon, diced)
• 2 tablespoons Olive Oil
• 1/4 cup Balsamic Glaze (store-bought or homemade)
• 1/4 cup Sliced Almonds, toasted
• 1/4 cup Dried Cranberries (optional, but highly recommended)
• Salt and Pepper to taste

Instructions

1. Preheat Oven: Preheat your oven to 400°F (200°C).
2. Prepare the Brussel Sprouts: Wash and thoroughly dry the Brussel sprouts. Trim the ends and remove any loose outer leaves. Halve or quarter them depending on their size, ensuring they are relatively uniform for even cooking.
3. Cook the Pancetta/Bacon: In a large oven-safe skillet (cast iron is ideal), cook the diced pancetta or bacon over medium heat until crispy. Remove the pancetta/bacon with a slotted spoon and set aside, leaving the rendered fat in the skillet.
4. Roast the Brussel Sprouts: Add the olive oil to the skillet with the rendered pancetta/bacon fat. Toss the Brussel sprouts in the fat and oil mixture, ensuring they are evenly coated. Season generously with salt and pepper. Spread the Brussel sprouts in a single layer in the skillet.
5. Roast in the Oven: Transfer the skillet to the preheated oven and roast for 20-25 minutes, or until the Brussel sprouts are tender and nicely browned, with some crispy edges. Toss them halfway through the cooking time to ensure even browning.
6. Add Balsamic Glaze: Remove the skillet from the oven and drizzle the balsamic glaze over the Brussel sprouts. Toss to coat evenly.
7. Add Toppings: Sprinkle the crispy pancetta/bacon, toasted almonds, and dried cranberries (if using) over the Brussel sprouts.
8. Serve Immediately: Serve the Coopers Hawk Brussel Sprouts immediately while they are still warm and crispy.

Tips for Success

• Don’t overcrowd the pan: Overcrowding the skillet will steam the Brussel sprouts instead of roasting them. If necessary, roast them in two batches.
• Dry the Brussel sprouts thoroughly: Excess moisture will prevent them from browning properly. Use a salad spinner or pat them dry with paper towels.
• Use a good quality balsamic glaze: A thick, flavorful balsamic glaze makes all the difference. If you can’t find a good store-bought version, consider making your own by simmering balsamic vinegar until it reduces and thickens.
• Toast the almonds: Toasting the almonds enhances their flavor and adds a delightful crunch. Toast them in a dry skillet over medium heat for a few minutes, or in the oven at 350°F (175°C) for 5-7 minutes, until golden brown and fragrant. Watch them carefully to prevent burning.
• Adjust the seasoning: Taste the Brussel sprouts after roasting and adjust the salt and pepper as needed. The sweetness of the balsamic glaze and the saltiness of the pancetta/bacon should balance each other out.
• Consider adding a squeeze of lemon juice: A squeeze of fresh lemon juice just before serving can add a bright, acidic note that complements the other flavors.

Storage Instructions

While best enjoyed immediately, leftover Coopers Hawk Brussel Sprouts can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat them in a skillet over medium heat or in the oven at 350°F (175°C) until warmed through. Keep in mind that they will lose some of their crispiness upon reheating.

FAQ

Q: Can I use bacon instead of pancetta?

A: Yes, bacon is a perfectly acceptable substitute for pancetta. The flavor will be slightly different, but still delicious.

Q: Can I make this recipe vegetarian?

A: Absolutely! Simply omit the pancetta or bacon. You can add a sprinkle of smoked paprika to the Brussel sprouts before roasting to add a smoky flavor.

Q: Can I use fresh cranberries instead of dried?

A: While dried cranberries are recommended for their concentrated sweetness and chewy texture, you can use fresh cranberries. Roast them alongside the Brussel sprouts for the last 10-15 minutes of cooking time.

Q: Can I prepare the Brussel sprouts ahead of time?

A: You can trim and halve (or quarter) the Brussel sprouts a day or two in advance and store them in an airtight container in the refrigerator. You can also cook the pancetta/bacon ahead of time. However, it’s best to roast and assemble the Brussel sprouts just before serving for the best texture and flavor.

Q: Can I add other vegetables to this recipe?

A: Yes! Diced sweet potatoes, butternut squash, or red onions would be delicious additions. Add them to the skillet along with the Brussel sprouts and adjust the cooking time as needed.

Conclusion

This Coopers Hawk Brussel Sprouts recipe is a guaranteed crowd-pleaser. The combination of crispy roasted sprouts, sweet balsamic glaze, salty pancetta/bacon, and crunchy almonds creates a flavor profile that is both sophisticated and satisfying. Whether you’re serving them as an appetizer, a side dish, or even a light meal, these Brussel sprouts are sure to impress. So, ditch the boiled sprouts and embrace this delicious and easy-to-make recipe. You won’t be disappointed!