Brussels Sprouts With Pickled Shallots and Labneh

Yield: 4 servings

Total time: 40 minutes

Ingredients

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

Directions

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.

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.

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.

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.