Roasted Carrots
Martha Rose Shulman
5103 ratings with an average rating of 5 out of 5 stars
5,103
About 1 hour
Brussels Sprouts With Pickled Shallots and Labneh
- Total Time
- 40 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- ¼cup apple cider vinegar
- 1teaspoon granulated sugar
- ½teaspoon black pepper
- ½teaspoon fine sea salt
- 1large shallot, peeled and sliced into rings
- 1pound brussels sprouts
- 2tablespoons extra-virgin olive oil, plus more for finishing
- Fine sea salt
- 1teaspoon black pepper
- 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
For the Pickled Shallots
For the Brussels Sprouts
For the Labneh
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.
Powered byPreparation
- 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.
- 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.
- 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.
- 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.
Private Notes
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Cooking Notes
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.
Shari
Would pomegranate molasses work as the drizzle?
GG
I happened to have a cauliflower in my refrigerator, but no brussels. So made it with cauliflower instead. Came out delicious! Now, I'm thinking I can sub other veggies as well.
dimmerswitch
Shari - you ask if pomegranate molasses would work for the drizzle element in this dish. It will but it is a brighter more tart flavor than offered by date molasses. I have date molasses on hand as staple so will use that here but if I didn't have it I would choose maple syrup or honey. I love pomegranate molasses and it has been a kitchen staple for a couple of decades. I just wouldn't choose as first choice here but it would for sure work for a more tart drizzle.
Karyn in Berkeley
The BEST.... I added a liberal sprinkling of Ras El Hanout to the sprouts.. and doubled up on the terrific labneh garnish... served it up as a veggie meal with the Roasted Cauliflower with Tumeric and Feta ( NYT). What a hit!
Julie
This is awesome!! Had to stop eating to post!!!!! Make immediately! I used honey and it was great
massfamilytravelers
Caroline, Experience tells me that reheating brussels sprouts would result in a loss of texture and the fresh nuttiness/caramelization that emerges fresh from the oven and therefore would diminish the end result. One could, however, slice the sprouts a day ahead of cooking -- that is completely fine. The sprouts can roast while the shallots marinate! Just cooked this dish tonight, and this is exactly what I did.
Mark Bowen
Excellent dish, but double the sprouts. We made it yesterday (Thanksgiving) for a covid-inspired dual household meal in which our friends delivered half a turkey to our house, we gave them side dishes that we'd made, we retreated to our respective domiciles to eat, and as we did so, Zoomed briefly to praise the meal and raise a toast. For the labneh, I made Melissa Clark's Instant Pot whole-milk yogurt and drained it in cheesecloth for several hours. In other words, basically: Greek yogurt.
Downeast Mainer
To improve this dish: (1) Heat vinegar mix to a simmer before pouring on shallots; this takes the bitterness out. (2) Syrup/honey are not good subs for date syrup; they are too sweet and take over the flavor of the dish. Use a mixture of honey and pomegranate molasses or balsamic vinegar. (3) Saute the garlic lightly before mixing with labne, or use garlic powder; otherwise you'll only taste garlic. (4) Serve the sprouts piping hot; the temp contrast is important. With these changes, it's good!
witloof
There is a lovely potato gratin with caramelized onions on Food52 that would be perfect!
Denis
I’ve been roasting sprouts like this for years and the cooking time at 400 degrees is more like 12-15 minutes.
belle
I added pomegranate seeds and it really added
Bradford
Quite good! Couldn't find labneh, so I used 3/4 cup Greek yogurt mixed with 1/4 cup cream cheese: tangy and thick.
Pri
Loved this recipe as a different way to eat roasted brussels sprouts! We used hot honey as a date syrup alternative some flatbread for dipping & it was so yummy!! A great, easy weeknight dinner.
Nadia
I had this saved forever and finally decided to make it last minute using Greek yoghurt/maple syrup. Even with those changes, this was 5 stars and I'm sure the original is better. The one thing I may change is to use red wine vinegar instead of ACV - I think it might be worth it for the perkier colour in the shallots. Will come back to this as a great template for a veg side.
Nina
Used a French sheep cheese sort of like feta and mesquite honey (what we had in the pantry) OUTSTANDING
FrancescaV
Very good recipe! I used Greek yogurt instead of labneh and added chopped preserved (it gives saltiness but also adds freshness and a lemony taste). Added to my favourites for Brussel sprouts!!!
Layne
I don’t like to mess with NYT Cooking recipes but sometimes it’s simpler to use ingredients in the kitchen. Rather than Labneh I used plain Greek yoghurt as the base and it tasted great. And I took the substitute recommendation of honey and mixed it with a sweetish Balsamic glaze to drizzle on top and it was great. I made this recipe for a crowd at Christmas and it was a hit. I’ve also made it as an entree for two. Super easy and quick.
joyce
Frying the Brussels sprouts makes them easy more tasty…
Emma
Very tasty! It makes a good side dish i think, though I just had it as a main with some pita bread.
laura
Absolutely love this! Substituted a combo of Greek yogurt and ricotta for the labheh, went a little light on the raw garlic. Used to date syrup from Trader Joe’s. I served as suggested, and it was delicious . Not just for Thanksgiving.
J
One of the best Brussels sprouts recipes I have ever had, or made. Make as the recipe states.
Joshua
This was amazing. Really good.
Liz
If serving at thanksgiving- cranberry sauce makes an excellent substitute for the syrup
Mary
I don't like Brussel sprouts, but I ate two servings of this. If you like Middle Eastern flavors, I think you'll find this is a hit. I couldn't find labneh so I used plain Greek yogurt. Also, I was worried that it would be complex given the three components that needed to be made, but it was super easy to cook and assemble.
Chin
I'm making this recipe for the third time. I'm too lazy to do the pickled shallots so I just do the yogurt and maple syrup but still delicious
Sher
The pickled shallots were a revelation! And easy. Now I keep a jar of brine in the fridge and slice a shallot into it once a week or so. Then they're always ready. I toss a few into every salad and many other things.
angela.dona
This is simply one of the most delicious dishes I have ever eaten. It is now in the rotation for our dinners and we make this for friends whenever we get the chance. Everyone loves it! I would not substitute yogurt for labneh, as the labneh is so lovely and rich. But if you can’t find it, strain your Greek yogurt and make your own. It is so worth it. Also, if you don’t have date syrup, get it! Its so versatile and delish. In other words, make this dish without substitutes because it is perfect
Pat
This is delicious! I didn't have labneh, so lined a colander with cheese cloth, spooned in greek yogurt, wrapped it up, put a weight on top and let it drain. It was the correct consistency in about 2 hours. A double batch of the pickled red onions. This will be my go-to dish as long as brussels sprout are available.
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