Description
This vibrant and flavorful dish features roasted Brussels sprouts paired with toasted walnuts, tangy pomegranate molasses, and savory Shanklish cheese. Enhanced with creamy labneh, za’atar, fresh thyme, and a hint of Aleppo pepper, this recipe offers a delightful balance of textures and Middle Eastern-inspired flavors perfect as a side or light main.
Ingredients
Scale
Roasted Brussels Sprouts
- 2 pounds (900 grams) small to medium Brussels sprouts, halved lengthwise
- 2 tablespoons extra-virgin olive oil
- Kosher or sea salt and freshly ground black pepper, to taste
Toppings and Garnishes
- 4 tablespoons (60 milliliters) pomegranate molasses, divided
- 1 cup (100 grams) walnut halves, toasted
- 1 cup (225 grams) Shanklish (prepared as per recipe or store-bought)
- 2 cups (450 grams) labneh, homemade or store-bought
- 1 tablespoon za’atar
- Leaves from 6 thyme sprigs, chopped or crushed
- 1/2 to 1 teaspoon Aleppo pepper
- 1/2 to 1 teaspoon kosher salt
Instructions
- Prepare Brussels Sprouts: Preheat your oven to 400°F (200°C). Trim and halve the Brussels sprouts lengthwise to ensure even roasting. Toss them in extra-virgin olive oil, then season generously with kosher salt and freshly ground black pepper.
- Roast Brussels Sprouts: Spread the sprouts evenly on a baking sheet and roast in the preheated oven for about 25–30 minutes until they are tender and caramelized on the edges. Shake or stir halfway to promote even browning.
- Toast Walnuts: While the Brussels sprouts roast, toast the walnut halves in a dry skillet over medium heat for 3–5 minutes, stirring frequently, until they are fragrant and lightly browned. Set aside to cool.
- Assemble the Dish: In a serving bowl or platter, spread the labneh evenly as a creamy base. Arrange the roasted Brussels sprouts on top. Scatter the toasted walnuts over the sprouts.
- Add Cheese and Seasonings: Crumble the Shanklish cheese evenly over the dish. Sprinkle the leaves of fresh thyme and za’atar on top for an herbaceous note.
- Drizzle Pomegranate Molasses: Drizzle half of the pomegranate molasses over the Brussels sprouts and labneh layers for bright, tangy sweetness. Adjust more according to taste.
- Final Seasoning: Sprinkle Aleppo pepper and kosher salt to your preferred heat and salt level. Drizzle the remaining pomegranate molasses just before serving for a glossy finish.
Notes
- If Shanklish is unavailable, feta cheese can be used as a substitute.
- Labneh can be purchased ready-made or homemade by straining yogurt overnight.
- Aleppo pepper adds a mild heat and fruity flavor; substitute with crushed red pepper flakes if unavailable.
- Ensure Brussels sprouts are evenly halved for uniform roasting.
- Walnuts should be toasted just before assembling to maintain crunch and aroma.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 243
- Sugar: 12.7 g
- Sodium: 245 mg
- Fat: 15 g
- Saturated Fat: 3.2 g
- Unsaturated Fat: 11.8 g
- Trans Fat: 0 g
- Carbohydrates: 22.4 g
- Fiber: 5.4 g
- Protein: 10 g
- Cholesterol: 0 mg
