Brian and I were recently on a weekend getaway to San Francisco. Before the trip, I did a whole lot of googling to find yummy, healthy restaurants to hit up.
Our first night there we hit the jackpot! We went to a place called Palm House. It is a cute little restaurant off of Union Street that has a tropical vibe and flavor. We were seated on the patio where they were playing Elton John (one of my faves) and where we could people watch all of the amazing people that San Fran has to offer.
Anyways, the food was AMAZE. I ordered sweet potato tacos and a side of Brussels sprouts. The tacos were some of the best I've ever had, made with simple ingredients but so much flavor.
And then, the Brussels sprouts....
It's funny because I distinctly remember as a kid disdaining this cruciferous veggie. I actually have a memory (which could be a tad embellished with time) sitting at the kitchen table as a kid, not being able to leave until I had 2 more bites. In my mind, I sat there for 30 minutes, until I finally plugged my nose and gulped them down.
I'm sure it wasn't that dramatic, but I seriously despised Brussels sprouts.
As an adult I actually crave them. I could eat them on a daily basis. Whenever I see them on a menu I order them, and this order at Palm House was the best order of sprouts I have ever made.
They were roasted in a yummy oil I couldn't quite place and then topped with large pieces of toasted coconut flakes and chopped hazelnuts. A combo I would never have thought of but it works beautifully.
I came home from the trip and immediately trued to replicate them. This is what I came up with!
Makes about 2 cups Brussels sprouts
10-12 Brussels sprouts, washed and quartered
2 tablespoons olive oil
Salt and pepper to taste
1/4 cup chopped hazelnuts
3 tablespoons large, unsweetened coconut flakes
1/2 teaspoon toasted sesame oil
Preheat oven to 400 degrees.
Place cut Brussels sprouts on a baking sheet and drizzle with olive oil, rolling them around so the oil is evenly distributed. Sprinkle with salt and pepper.
Place sprouts in the oven and cook for 15 minutes. Take the baking sheet out, toss the sprouts and return to the oven for another 15 minutes.
On a separate baking sheet, spread out the hazelnuts and coconut flakes. Place in the oven for 1-3 minutes, watching carefully. They can burn quickly!
In a medium sized bowl, combine the sprouts, hazelnuts and coconut flakes and toss. Add the sesame oil and top with more salt and pepper if needed.
Great as a side dish for Thanksgiving or any dinner, or can be added to a bowl of rice and a small piece of meat/fish.
Is accompanied by a roasted sweet potato and a smashed avocado with lemon juice in this picture, which made for a delicious lunch!
Meal Prepping Tip:
Double the recipe above and make with a big pot of brown rice and roasted fish or sautéed tempeh. Portion out the rice and top with sprouts and fish/tempeh.