I absolutely love this bright, light side dish. I made it for a dinner party a few weeks ago and it was a stand-out favorite. The labneh, a soft Middle Eastern cheese made from strained yogurt*, is a surprise winner in the dish. (If you want something richer, you could swap the labneh for burrata.) Don’t get overwhelmed by the idea of “pickling” the shallots – the task is completed while the sprouts roast.
*Labneh can be found at Berkeley Bowl and other local specialty grocery stores. You can also make it in a few easy steps from plain, full fat, whole milk yogurt. Follow these steps in the following Bon Appetit recipe: bonappetit.com/recipe/homemade-labneh-recipe
- ¼ cup apple cider vinegar
- 1 teaspoon granulated sugar
- 1 large shallot, peeled and sliced into rings
- 1 pound brussel sprouts
- 2 tablespoons extra-virgin olive oil, plus more for finishing
For the labneh
- 1 cup labneh
- 1 garlic clove, peeled and grated
- 2 tablespoons maple syrup, for serving
- Brussels sprouts prep:
- Pre-heat the oven to 400 degrees.
- Trim the brussel sprouts, discarding any stalks or damaged leaves.
- Halve the sprouts lengthwise, and toss with 2 tablespoons oil.
- Season with salt and pepper to taste.
- Spread them out in a single layer on a rimmed baking sheet or roasting pan.
- Roast for ~20 minutes, until golden brown, slightly charred in some spots, and a little crispy.
- Pickling the shallots:
- In a small jar or bowl, mix the vinegar, sugar, and salt and pepper.
- 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.
- Labneh prep:
- In a medium bowl, mix the labneh with the garlic and salt and pepper to taste.
- Spread the labneh on a serving dish 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 maple syrup and 1 to 2 tablespoons olive oil.
- Serve immediately.