Cooper's Hawk Brussel Sprouts Recipe

This copycat oven roasted Cooper's Hawk Brussel Sprouts Recipe is tossed in a sriracha aioli and a cilantro mint chutney and topped with cashews and lime juice. It makes the perfect appetizer or side dish to pair with any meal.

Ingredients

Brussels Sprouts

1 pound brussel sprouts trimmed and halved

1 tablespoon extra-virgin olive oil

1/4 cup cashews chopped

lime wedge for garnish

Salt and pepper to taste

Sriracha Aioli

1/2 cup mayo

1 teaspoon Sesame oil

3 tablespoons Sweet chili sauce

1 tablespoon sriracha

Lime juice 1/2 of lime

Salt and pepper to taste

Cilantro and Mint Chutney

1/2 cup fresh cilantro stems included

1/4 cup fresh mint leaves

1 clove garlic

2 limes juiced

1/3 cup olive oil

Red pepper flakes one pinch

Kosher salt one generous pinch

Freshly ground pepper

Instructions

Brussels Sprouts

Heat oven to 400 degrees F.

Trim the ends off the Brussels sprouts and cut them in half.

Place Brussel Sprouts on a parchment lined baking sheet. Drizzle with olive oil and season with salt and pepper, toss and coat evenly.

Arrange the Brussels Sprouts on a baking sheet, with all the flat cut sides facing down. Do not overcrowd the pan or the sprouts will not become crispy. Use two pans if necessary.

Bake the Brussel Sprouts for about 20 - 30 minutes, stirring halfway, until they're lightly browned and crisp in the center.

(While the Brussels Sprouts are roasting, make the Sriracha Aioli and the Cilantro and Mint Sauce.)

Remove the Brussel Sprouts from the oven and drizzle with sriracha aioli and mint and cilantro sauce. Sprinkle with chopped cashews. Garnish with lime wedge.

Sriracha Aioli

Place ingredients in a mixing bowl, whisk until smooth. Makes about 1 cup.

Cilantro and Mint Sauce

Combine ingredients in blender and process until smooth. Season to taste.