Description
A vibrant and flavorful dish featuring roasted Brussels sprouts tossed with toasted walnuts, drizzled with tangy pomegranate molasses, and topped with creamy Shanklish cheese and herbaceous labneh. This recipe perfectly balances savory, sweet, and tangy elements with a hint of spice, making it an excellent side or light vegetarian main.
Ingredients
Scale
Brussels Sprouts
- 2 pounds (900 grams) small to medium Brussels sprouts, halved lengthwise
- 2 tablespoons extra-virgin olive oil
- Kosher or sea salt, to taste
- 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 (see note for recipe)
- 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 425°F (220°C). Trim the ends and halve the Brussels sprouts lengthwise evenly to ensure uniform roasting.
- Season and Roast: In a large bowl, toss the halved Brussels sprouts with the olive oil, kosher salt, and freshly ground black pepper until well coated. Spread them in a single layer on a baking sheet.
- Roasting: Roast the Brussels sprouts in the preheated oven for about 20-25 minutes, turning halfway through, until they are tender on the inside and nicely caramelized and crisp on the edges.
- Toast Walnuts: While the Brussels sprouts roast, toast the walnut halves in a dry skillet over medium heat for 4-5 minutes, stirring frequently, until fragrant and lightly browned. Remove from heat and set aside.
- Assemble Dish: Transfer the roasted Brussels sprouts to a serving dish. Drizzle 2 tablespoons of the pomegranate molasses over the sprouts and toss lightly.
- Add Labneh and Shanklish: Dollop the labneh across the dish. Crumble or cut the Shanklish into pieces and scatter over the top.
- Garnish and Finish: Sprinkle the za’atar, chopped thyme leaves, Aleppo pepper, toasted walnuts, and kosher salt over the assembled dish. Drizzle the remaining 2 tablespoons of pomegranate molasses decoratively over everything.
- Serve: Serve the dish warm or at room temperature as a flavorful vegetarian main or an impressive side dish.
Notes
- Shanklish is a Middle Eastern aged cheese made from strained yogurt, often spiced and rolled in herbs. If unavailable, substitute with crumbled feta cheese mixed with za’atar.
- Labneh can be homemade by straining yogurt overnight or bought ready-made from Middle Eastern grocery stores.
- Adjust Aleppo pepper and salt quantities according to your preferred spice and salt levels.
- For extra flavor, sprinkle with fresh pomegranate seeds when serving.
Nutrition
- Serving Size: 1 serving (approximately 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
