70 minutes
A delicious dish featuring caramelized Brussels sprouts topped with tangy pickled shallots and a creamy labneh spread, finished with a sweet drizzle.
tablespoons
teaspoons
Black Pepper, ground
teaspoons
teaspoons
Large Shallot, sliced
each
Brussels Sprouts, trimmed and halved
0 lb
tablespoons
Labneh
cups
Garlic Clove, grated
each
Date Syrup
tablespoons
1. Pickle the Shallots
In a small jar or bowl, combine apple cider vinegar, granulated sugar, black pepper, and fine sea salt. Add in sliced shallot, ensuring it's submerged in the vinegar mixture. Cover and set aside for about 30 minutes, allowing the shallots to pickle and soften.
2. Roast the Brussels Sprouts
Preheat your oven to 400°F (200°C). Toss Brussels sprouts with extra-virgin olive oil, fine sea salt, and black pepper. Spread them out on a baking sheet and roast for 22 to 30 minutes, until golden brown and crispy.
3. Prepare the Labneh
In a medium bowl, mix labneh with grated garlic clove and black pepper. Season with fine sea salt to taste.
4. Assemble the Dish
Spread the seasoned labneh onto a serving dish. Arrange the roasted Brussels sprouts over the labneh. Top with pickled shallots, drizzle with date syrup, and an extra drizzle of olive oil. Serve immediately.
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