BRUSSELS SPROUTS WITH PICKLED SHALLOTS AND LABNEH
Pickled onions and labneh lend brightness to this brussels sprouts dish that's full of flavors and textures, making it a show-stopping addition to the Thanksgiving table. (But why limit yourself there?) This recipe calls for date syrup, available at Middle Eastern grocery stores or online, or pekmez, a type of molasses made from grapes (and sometimes other fruit) used in Turkish cooking. If you can't find either, use the same amount of maple syrup or honey. Some of the fruity and woody flavors will be missing, but these substitutes will provide much-needed sweetness to the rest of the dish.
Provided by Nik Sharma
Categories vegetables, side dish
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Make the pickled shallots: In a small jar or bowl, mix the vinegar, sugar, black pepper and salt. Stir until the sugar and salt are completely dissolved. Add the shallots and cover the jar with a lid or plastic wrap. Let sit for 30 minutes at room temperature.
- Prepare the brussels sprouts: Heat the oven to 400 degrees. Trim the brussels sprouts, discarding any stalks or damaged leaves. Halve the sprouts lengthwise, and toss with 2 tablespoons oil. Season with salt to taste and 1 teaspoon black pepper. Spread them out in a single layer on a rimmed baking sheet or roasting pan. Roast for 22 to 30 minutes, until golden brown, slightly charred in some spots and a little crispy.
- As brussels sprouts cook, prepare the labneh: In a medium bowl, mix the labneh with the garlic and black pepper, then taste and season with salt.
- Spread the labneh on a serving dish or plate, and spoon the sprouts over. Drain and discard the liquid from the pickled shallots, and place them on top of the sprouts. Drizzle with the date syrup and 1 to 2 tablespoons olive oil. Serve immediately.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Lorena Jimenez
[email protected]I'm not a big fan of Brussels sprouts, but this recipe was actually really good. The pickled shallots and labneh really helped to balance out the flavor.
Juliet Moraa
[email protected]This recipe is easy to make and it's a great way to use up leftover Brussels sprouts.
Wesley Davidson
[email protected]I made this recipe for a party and it was a hit. Everyone loved the unique flavor of the dish.
Vanessa Cossa
[email protected]This dish is delicious. I loved the combination of the roasted Brussels sprouts, pickled shallots, and labneh.
Achyut Thakur
[email protected]I'm notбычно a fan of Brussels sprouts, but this recipe convinced me! Roasting them brings out their sweetness and the pickled shallots add a nice tang. I'll definitely be making this again.
Kudzai Mahwata
[email protected]This recipe is a great way to get your kids to eat vegetables. My kids love the pickled shallots and labneh, and they always ask for seconds.
Nour Hat
[email protected]I made this recipe for a potluck and it was a huge hit! Everyone loved the unique flavor combination.
Monnaf ali
[email protected]This recipe is a great way to use up leftover labneh. I had some leftover from a mezze platter and this was the perfect way to use it up.
Ashlynn
[email protected]I love the combination of flavors in this recipe. The Brussels sprouts, pickled shallots, and labneh all complement each other perfectly.
Bradley Jogie
[email protected]This recipe is a great way to impress your guests. It's simple to make, but it looks and tastes like a restaurant-quality dish.
Haile Mikale
[email protected]I'm not much of a cook, but this recipe was easy to follow and the results were amazing! I'll definitely be making this again.
Monte Mar
[email protected]This recipe is a great way to get your kids to eat Brussels sprouts. My kids love the pickled shallots and labneh, and they always ask for seconds.
Saqlain Kahloon
[email protected]I love this recipe! It's so easy to make and the results are always delicious. I usually serve it as a side dish, but it's also great as a main course.
Jennifer Salvey
[email protected]This recipe is a great way to use up leftover Brussels sprouts. I had some leftover from a holiday meal and this was the perfect way to use them up. The pickled shallots and labneh added a lot of flavor.
mustapha Rabiu
[email protected]I'm not usually a fan of Brussels sprouts, but this recipe changed my mind! The roasting process really brings out their sweetness and the pickled shallots add a nice complexity. I'll definitely be making this again.
Ata Sheikh
[email protected]I made this recipe for a dinner party and it was a huge success! Everyone loved the combination of flavors and textures. I will definitely be making this again.
Ayad Mohamed
[email protected]This recipe was a hit with my family! The Brussels sprouts were roasted to perfection and the pickled shallots added a nice tang. The labneh was a great way to balance out the flavors.