The Dish | Brussel Sprouts with Pickled Shallots and Labneh

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

INGREDIENTS

Pickled Shallots

• ¼ cup apple cider vinegar
• 1 teaspoon granulated sugar
• 1 large shallot, peeled and sliced into rings

Brussel Sprouts

• 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

Plus:

• 2 tablespoons maple syrup, for serving

Directions

1. 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.
2. 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.
3. Labneh prep:
   • In a medium bowl, mix the labneh with the garlic and salt and pepper to taste. 
4. Plating:
   • 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.