Brussels Sprouts With Pickled Shallots and Labneh

Brussels Sprouts With Pickled Shallots and Labneh

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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.

  • Preparation 30 min
  • Cook 30 min

Ingredients

  • 1/4 cup apple cider vinegar
  • 1 teaspoon Just Date Syrup
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon fine sea salt
  • 1 large shallot, sliced into rings
  • 1 pound brussels sprouts
  • 2 tablespoons extra-virgin olive oil
  • fine sea salt
  • 1 teaspoon black pepper
  • 1 cup labneh (or vegan soft cheese)
  • 1 garlic clove, grated
  • 1/2 teaspoon black pepper
  • fine sea salt
  • 2 tablespoons Just Date Syrup
Instructions
  1. Make the pickled shallots: In a small jar or bowl, mix the vinegar, Just Date Syrup, black pepper, and salt. Stir until the sugar and salt are completely dissolved. Add the shallots and cover. Let sit for 30 minutes at room temperature.
  2. Prepare the brussels sprouts: Heat the oven to 400°F. Trim the brussels sprouts, discarding any stalks or damaged leaves. Halve the sprouts lengthwise.
  3. Toss halved sprouts with 2 tablespoons oil, salt to taste, and 1 teaspoon black pepper. Spread in a single layer on a rimmed baking sheet.
  4. Roast for 22 to 30 minutes, until golden brown, slightly charred in some spots, and a little crispy.
  5. As brussels sprouts cook, prepare the labneh: In a medium bowl, mix the labneh with the garlic and black pepper. Taste and season with salt.
  6. Spread the labneh on a serving dish or plate, and spoon the sprouts over.
  7. 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.
by Nik Sharma