Brussels Sprouts With Pickled Shallots and Labneh

By Nik Sharma

Published November 10, 2020

  • Nik Sharma for The New York Times (Photography and Styling)
Media 1 of 1
Total Time
40 minutes
Rating
5(1,926)
Comments
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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

  • ¼ cup apple cider vinegar

  • 1 teaspoon granulated sugar

  • 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

  • 1 garlic clove, peeled and grated

  • ½ teaspoon black pepper

  • Fine sea salt

  • 2 tablespoons date syrup or pekmez (or even maple syrup or honey), for serving

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

25 grams carbs; 10 milligrams cholesterol; 223 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 3 grams saturated fat; 11 grams fat; 5 grams fiber; 559 milligrams sodium; 10 grams protein; 14 grams sugar

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.

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Ratings

5 out of 5
1,926 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.

@redwingjewelry

This was delicious! Instead of throwing out the shallot marinade, add mayonnaise to it and shake well for a spectacular vinaigrette.

Rachel

This was delicious and pretty enough to serve to company. I added Aleppo pepper flakes for some heat which worked perfectly with the salty, sweet, and sour components. Highly recommend the addition of pepper flakes. It was a very rich veg dish so it'd be great with something hearty like farro or an acidic main course.

Jonathan Chute

Simple and marvelous.

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