Cooper’s Hawk Brussels Sprouts Recipe: Crispy Parmesan and Bacon Topping

This restaurant-style side dish transforms humble brussels sprouts into something extraordinary. The combination of crispy edges, smoky bacon, and nutty parmesan creates a flavor profile that stands out.

I developed this method to replicate the signature dish from Cooper’s Hawk, achieving the same crispy texture and rich topping at home. It pairs perfectly with steak or chicken.

Ingredients for Cooper’s Hawk Brussel Sprouts

Transform humble Brussels sprouts with crispy bacon and nutty Parmesan for a restaurant-worthy side dish.

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The bacon is non-negotiable for that signature Cooper’s Hawk flavor. Thick-cut from the butcher counter renders better fat and stays crisp. Parmesan must be Parmigiano-Reggiano—pre-grated lacks the sharp, nutty depth. Look for wedges at Whole Foods or Costco (their Kirkland brand is a steal). Brussels sprouts should be bright green and firm; avoid any with yellowing leaves or soft spots.

No thick-cut bacon? Regular bacon at double the quantity works, but watch it closely—it burns faster. Vegetarian swap: smoked tempeh crumbled and pan-fried until crispy. Parmesan alternative? Aged Pecorino Romano brings similar saltiness. Short on fresh thyme? Dried thyme at one-third the amount works, but add it during roasting, not after. Balsamic vinegar can be replaced with apple cider vinegar for a milder tang.

Roast Brussels sprouts immediately after trimming—they oxidize quickly. Leftovers keep 3-4 days in the fridge, though the bacon loses crispness. Reheat in a 400°F oven for 8-10 minutes to revive texture. Not freezer-friendly—the cheese separates and sprouts turn mushy.

Step-by-Step Instructions for Crispy Parmesan and Bacon Brussels Sprouts

This method ensures perfectly crispy edges and tender centers with a rich, savory topping.

Step 1: Roast the Brussels Sprouts to Perfection

Preheat your oven to 425°F. Toss the 1.5 lb Brussels Sprouts with 1 tbsp Extra-Virgin Olive Oil, 0.5 tsp Sea Salt, and 0.5 tsp Freshly Ground Black Pepper on a rimmed baking sheet. Spread them in a single layer, ensuring they’re not crowded—this guarantees even browning and crispiness.

Roast for 20-25 minutes, stirring halfway through, until the edges are deep golden brown and slightly charred. Watch for the moment when the outer leaves become crisp like potato chips—that’s your signal they’re ready for the next step.

Step 2: Cook the Bacon Until Crisp

While the Brussels sprouts roast, cook the 6 slices Thick-Cut Bacon in a skillet over medium heat for 8-10 minutes, turning occasionally, until crispy and the fat has rendered. Transfer the bacon to a paper towel-lined plate, reserving 1 tbsp of the rendered fat in the pan.

Chop the cooled bacon into ½-inch pieces as specified in the ingredients. The residual fat in the skillet will add depth to the final dish, so don’t discard it. This step builds the foundation of the rich, smoky flavor that defines this creation.

Step 3: Prepare the Garlic-Thyme Dressing

In a small bowl, whisk together the remaining 1 tbsp Extra-Virgin Olive Oil, 1 tbsp Balsamic Vinegar, 1 tsp Dijon Mustard, and 0.25 tsp Red Pepper Flakes until emulsified. Add the 3 cloves minced Garlic Cloves and 1 tbsp Fresh Thyme Leaves, stirring to combine.

This dressing ties all the components together, balancing the dish’s acidity, richness, and heat. The Dijon mustard acts as an emulsifier, ensuring the oil and vinegar stay blended, while the garlic and thyme add aromatic complexity.

Step 4: Assemble and Broil for Final Crispiness

Transfer the roasted Brussels sprouts to a large bowl. Drizzle the dressing over them and toss to coat evenly. Spread the Brussels sprouts back onto the baking sheet and sprinkle with the crispy bacon and 0.5 cup Parmesan Cheese.

Place the sheet under the broiler for 1-2 minutes, watching closely to prevent burning. The cheese should melt into a golden, bubbly layer, and the bacon will become even crispier. This final step elevates the texture and visual appeal, delivering on that promised crispy finish.

Storing and Reheating This Dish

Refrigerator Storage

Let this dish cool for no more than 2 hours before transferring to airtight containers. I use glass containers from Pyrex—they’re perfect for leftovers. Store in the fridge at 40°F or below for up to 3-4 days. David swears the flavors taste even better the next day. ❄️

Freezer Storage

Honestly, I don’t recommend freezing this dish. The Brussels sprouts turn mushy, and the cheese separates when thawed. But if you must, use heavy-duty freezer bags with all air squeezed out. It’ll keep for 1 month, though texture suffers significantly.

Oven Reheating

This is my preferred method to revive crispiness. Spread leftovers on a baking sheet in a single layer. Reheat at 400°F for 8-10 minutes, until the cheese melts and bacon crispens again. The high heat brings back that restaurant-quality texture.

Microwave Reheating

For quick lunches, microwave individual portions covered with a damp paper towel. Use 70% power for 1-2 minutes, stirring halfway. Add a splash of water if it looks dry. The bacon won’t be as crispy, but it’s still delicious.

Frequently Asked Questions