Brussels Sprouts With Pickled Shallots and Labneh
A New York Times Cooking side dish by Nik Sharma from A Brown Table featuring Just Date Syrup - these crispy Brussels sprouts have pickled onions and labneh and are bright, flavorful, and full of texture. They're a show-stopping addition to the Thanksgiving table, or simply a hearty healthy side dish that can easily be made vegan.
Ingredients
FOR THE PICKLED SHALLOTS
¼ cup apple cider vinegar
1 teaspoon Just Date Syrup
½ teaspoon black pepper
½ teaspoon fine sea salt
1 large shallot, peeled and sliced into rings
FOR THE BRUSSELS SPROUTS
1 pound brussels sprouts
2 tablespoons extra-virgin olive oil, plus more for finishing
Fine sea salt
1 teaspoon black pepper
FOR THE LABNEH
1 cup labneh (or any vegan soft cheese)
1 garlic clove, peeled and grated
½ teaspoon black pepper
Fine sea salt
2 tablespoons Just Date Syrup
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 Just date syrup and 1 to 2 tablespoons olive oil. Serve immediately.