Umami Recipes
Umami Recipes

Brussels Sprouts With Pickled Shallots and Labneh

4 servings


40 minutes

total time


1/4 cup apple cider vinegar

1 teaspoon granulated sugar

1/2 teaspoon black pepper

1/2 teaspoon fine sea salt

1 large shallot, peeled and sliced into rings

1 pound brussels sprouts

2 tablespoons extra-virgin olive oil, plus more for finishing

Fine sea salt

1 teaspoon black pepper

1 cup labneh

1 garlic clove, peeled and grated

1/2 teaspoon black pepper

Fine sea salt

2 tablespoons date syrup or pekmez (or even maple syrup or honey), for serving


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.


Serving Size




Total Fat

11 g

Saturated Fat

3 g

Unsaturated Fat

6 g

Trans Fat

0 g




559 mg

Total Carbohydrate

25 g

Dietary Fiber

5 g

Total Sugars

14 g


10 g

4 servings


40 minutes

total time
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