On our most recent date night, my husband and I (along with some friends) ate at Palace Kitchen, a Tom Douglas restaurant here in Seattle. I’ve mentioned this before but I am eating my way through all 13 of his restaurants. . and it’s been overwhelmingly delightful. Seriously, the next time you are here in Seattle, you must make a reservation and eat at the Palace Kitchen. If you’re into great food and a cool scene, this is your restaurant.
Since we went with other couples, I was able to taste a few other dishes. . between the six of us, we ate the following: red wine braised ox tongue, crispy fried pig tail, warm beet salad, painted hills flat iron steak, ravioli, all the guys ate the palace burger royale (big surprise) and for dessert, we all shared the chocolate peanut butter mousse bar and of course, had a slice of the Dahlia triple coconut cream pie.
The one dish not mentioned above was a coal roasted brussels sprouts dish with crispy shallots, apples, and a malted barley glaze. This is what I ordered for my appetizer but this dish could have been my meal. It was so freaking delicious and I wanted more. Not sure why but I was never a huge fan of brussels sprouts. . . that is, until I tasted this dish at the Palace Kitchen.
I left that night wanting to try to re-create this magical, freakishly delicious dish.
And then my March issue of Food & Wine came in the mail. This issue is all about the All-Time Greatest Recipes from Legendary Cooks: Julia Child, Jacques Pepin, Marcella Hazan, Paula Wolfert and – one my favorites: Jean-Georges Vongerichten! (I also love his wife, Marja. Damn, I would love to eat dinner at their house.) As I was flipping through the magazine, I came across J-G’s Roasted Brussels Sprouts with Toasted Pecans and Avocado!!
This dish is a must try . . so maybe pin this one for an upcoming Meatless Monday because, to me, this is a meal. I love all of the different flavors and textures that you get in one bite: the crisp roasted brussels sprouts, creamy avocado and toasted, crunchy pecans. . it’s wonderfully delicious! When you roast brussels sprouts, they get sweeter but I took it one step further and drizzled on some honey. oh my.
And I didn’t forget about the unforgettable coal roasted brussels sprouts dish with crispy shallots, apples, and a malted barley glaze from the Palace Kitchen. You’d better believe I am working on this malted barley glaze and adding the crispy shallots and apples when I make this again.
I hope you enjoy!
Roasted Brussels Sprouts with Toasted Pecans and Avocado.
Ingredients
- 1/2 cup pecans
- 2 1/2 pounds brussels sprouts
- 1/4 cup extra-virgin olive oil
- Salt
- Freshly ground pepper
- 1 Hass avocado cut into 1/2-inch dice
- 1 teaspoon chopped thyme + more for garnish if desired
- 2 tablespoons balsamic vinegar
- honey
Instructions
- Preheat the oven to 400°. Spread the pecans in a pie plate and bake for 5 minutes, until toasted. Let cool, then coarsely chop.
- In a large saucepan of salted boiling water, blanch the brussels sprouts until bright green, for about 3 minutes. Drain well, cut in half and pat dry.
- On 2 large rimmed baking sheets, toss the brussels sprouts with the olive oil. Season with salt and pepper and turn them cut sides down. Roast in the upper and lower thirds of the oven for about 20 minutes, until just tender and nicely browned on the bottom; switch the baking sheets halfway through roasting.
- In a large bowl, toss the brussels sprouts with the pecans, avocado and thyme. Season with salt and pepper and transfer to a bowl. Drizzle with the balsamic vinegar, drizzle with honey and serve.
Recipe adapted from Jean-Georges Vongerichten as shown in Food & Wine magazine.
