Crispy Sweet Chili Brussels Sprouts (Coopers Hawk Copycat)
This is the dish that turns Brussels sprout skeptics into fans. The sprouts get dark and crispy in the oven, then you toss them in a sticky sweet chili glaze that hits exactly the way the Coopers Hawk appetizer does. Cashews and scallions add crunch, and the whole thing comes together in about thirty minutes.
What Makes These Brussels So Good
You get the contrast between crunchy, caramelized edges and tender centers. The glaze is sweet but not cloying, with a gentle heat that lingers just a moment. It feels like restaurant food, but the oven does the hard work while you stir a quick sauce.
No deep-frying, no whisking a batter. Just a hot sheet pan and a sauce that comes together in the minute before you toss everything. I keep coming back to this one because it’s reliable enough for a Tuesday and interesting enough to serve when friends are over.
Ingredients
- 1 ½ lbs Brussels sprouts, trimmed and halved: grab sprouts that feel tight and heavy for their size
- 3 tbsp neutral oil (like avocado or vegetable): enough to coat without pooling
- ½ tsp kosher salt
- ¼ cup sweet chili sauce: the pantry staple you find in the Asian section
- 1 tbsp soy sauce: use tamari for gluten-free
- 1 tsp sriracha: adjust for your heat tolerance
- 1 small garlic clove, grated: grating it keeps the sauce smooth
- ⅓ cup roasted salted cashews, roughly chopped: store-bought roasted nuts give the best crunch
- 2 scallions, thinly sliced
- Lime wedge for finishing: the fresh sharpness at the end matters
Variations / Substitutions
- Less heat: use ¼ tsp sriracha or skip it entirely; the sweet chili sauce still carries the dish
- No cashews: roasted peanuts work just as well, or leave them out and add toasted sesame seeds
- Air-fryer method: coat sprouts with oil and salt, air-fry at 400°F for about 12 minutes, shaking once, then proceed with glaze
- Soy-free: coconut aminos swap in for soy sauce without changing the balance
Sticky Sweet Chili Chicken is the main dish we love pairing with these sprouts.
How to Make Crispy Sweet Chili Brussels Sprouts
Step 1: Roast the Brussels Sprouts
Set your oven to 425°F (220°C) and line a sheet pan with parchment. Toss the 1 ½ lbs halved sprouts with the 3 tbsp oil and ½ tsp salt right on the pan, then spread them cut side down in a single layer. Roast for 20 to 24 minutes, until the undersides are deeply browned and the edges look frizzled.
You want to see a deep golden brown on the flat sides, not just pale gold. If you keep them all facing the same way, you get that even char without needing to flip.
Step 2: Mix the Sweet Chili Glaze
While the sprouts roast, whisk together ¼ cup sweet chili sauce, 1 tbsp soy sauce, 1 tsp sriracha, and the grated garlic clove in a small bowl. Taste it and add a pinch more salt if the sauce feels too sweet. Set it near the stove so it’s ready when the sprouts come out.
The sauce will look thin, and that is exactly right. It thickens slightly when it hits the hot sprouts and clings in a light, glossy coat.
Step 3: Toss the Sprouts in the Glaze
Once the sprouts come out of the oven, transfer them immediately to a mixing bowl. Pour the glaze over the top and toss with a big spoon or spatula for about 30 seconds, until every piece has a shiny coating. The heat from the pan will soften the glaze just enough to spread without making the sprouts soggy.
Work quickly here. You want the sprouts hot so the sauce melts into all those nooks and crannies, but you don’t want them sitting and steaming.
Step 4: Plate and Scatter the Cashews
Slide the glazed sprouts onto a serving plate or shallow bowl. Scatter the ⅓ cup chopped cashews and the sliced scallions across the top, then squeeze a wedge of lime over everything. Serve right away while the sprouts are still hot and crisp.
Tips for Getting the Crispiest Sprouts
- Dry your sprouts well after washing. Any water left on them will steam instead of roast.
- Don’t crowd the sheet pan. Leaving a little space between each half helps the edges crisp rather than soften.
- If you want extra crunch, let the sprouts sit cut side down for the first 15 minutes without shaking the pan.
Roast times by sprout size:
| Sprout size | Roast time at 425°F |
|---|---|
| Small (1-inch width) | 18 to 20 mins |
| Medium (1.5 inches) | 20 to 22 mins |
| Large (2 inches) | 22 to 25 mins |
Keeping Leftovers Fresh
Refrigerate leftovers in a sealed container for up to 3 days. The sprouts lose their crisp texture in the fridge, but you can bring them back by reheating in a 400°F oven or air fryer for 4 to 5 minutes. The glaze holds its flavor well overnight.
What Goes Well With These Brussels Sprouts
They work as a starter or a side. With a simple grilled steak, the sweet-and-heat glaze cuts through the richness. Tucked next to ginger soy salmon, they make the meal feel like something you’d order out. If you’re doing an appetizer spread, serve them alongside crispy tofu bites or potstickers.
Frequently Asked Questions
Can I use frozen Brussels sprouts?
Not for this recipe. Frozen sprouts release too much water and won’t crisp in the oven. Fresh give you the best texture.
How do I make them extra spicy?
Add an extra teaspoon of sriracha to the glaze, or stir in a pinch of red pepper flakes when you toss.
What if I don’t have sweet chili sauce?
Mix 3 tbsp honey with 1 tbsp rice vinegar and a pinch of chili flakes. It won’t be identical, but it gives you a close sticky sweetness with some heat.
Can I make these ahead for a party?
The sprouts are best right out of the oven. You can roast them an hour ahead and hold them at room temperature, then re-crisp in a hot skillet with a tiny splash of oil before adding the glaze.
Crispy Sweet Chili Brussels Sprouts Recipe
Ingredients
Method
- Preheat oven to 425°F. Toss sprouts with oil and salt on a parchment-lined sheet pan, arrange cut side down, and roast 20 to 24 minutes until deeply browned and crispy.
- Whisk sweet chili sauce, soy sauce, sriracha, and grated garlic in a small bowl.
- Transfer hot sprouts to a bowl, pour glaze over, and toss to coat.
- Plate sprouts and scatter cashews and scallions on top. Squeeze lime over and serve immediately.
Notes
