Brussels Sprouts With Pickled Shallots and Labneh

By Nik Sharma

Published Nov. 11, 2020

Brussels Sprouts With Pickled Shallots and Labneh
Nik Sharma for The New York Times (Photography and Styling)
Total Time
40 minutes
Rating
5(1,808)
Comments
Read comments

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.

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Ingredients

Yield:4 servings

    For the Pickled Shallots

    • ¼cup apple cider vinegar
    • 1teaspoon granulated sugar
    • ½teaspoon black pepper
    • ½teaspoon fine sea salt
    • 1large shallot, peeled and sliced into rings

    For the Brussels Sprouts

    • 1pound brussels sprouts
    • 2tablespoons extra-virgin olive oil, plus more for finishing
    • Fine sea salt
    • 1teaspoon black pepper

    For the Labneh

    • 1cup labneh
    • 1garlic clove, peeled and grated
    • ½teaspoon black pepper
    • Fine sea salt
    • 2tablespoons date syrup or pekmez (or even maple syrup or honey), for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

223 calories; 11 grams fat; 3 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 25 grams carbohydrates; 5 grams dietary fiber; 14 grams sugars; 10 grams protein; 559 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    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.

  4. Step 4

    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.

Ratings

5 out of 5
1,808 user ratings
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Comments

rbk2b

Really enjoyed this! We used Greek yoghurt in place of labneh and maple syrup in place of date syrup. The pickled shallots were a highlight.

Phyllis

Excellent flavors. I used Greek yogurt instead of labneh and pomegranate molasses instead of date syrup. Also, since I didn’t have a shallot I pickled a small red onion. This recipe is a keeper!

debrabbit

We loved this! I added a sprinkling of za'atar ontop of the labneh before putting the brussels ontop. Also - I did not have date syrup so I drizzled with some high quality (sweetish) balsamic. Really satisfying.

JH

I absolutely love this recipe

Eileen

Wow! Out of yogurt so used ricotta but zested a lemon onto it. Sprinkled base with z’tar as recommended. I used balsamic glaze since I had no date syrup (now I know I need that from Costco too). Added sea salt pepitas because this was the protein entree. What a meal. No restaurant could provide this and it’s Tuesday and I am too tired to eat out anyway!

Sharon B

I have made this twice in a week: once for an appetizer for Thanksgiving and again just because it was so dang good. Buy the date syrup. It’s unique and delicious. The second time I made it, I gave the same treatment to roasted cabbage wedges and carrots alongside the sprouts. All great but the sprouts were the best.

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