Description
This vibrant Roasted Brussels Sprouts dish features caramelized Brussels sprouts paired with the nutty crunch of toasted walnuts, the tangy sweetness of pomegranate molasses, and the rich, herbaceous flavor of Shanklish cheese. Enhanced with labneh, za’atar, thyme, and Aleppo pepper, this Middle Eastern-inspired recipe delivers a delightful blend of textures and flavors that make a perfect side for any meal.
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 and freshly ground black pepper, to taste
- 4 tablespoons (60 milliliters) pomegranate molasses, divided
- 1 cup (100 grams) walnut halves, toasted
Cheese and Garnishes
- 1 cup (225 grams) Shanklish (see 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 the oven to 425°F (220°C). Halve the Brussels sprouts lengthwise to ensure even roasting and enhanced caramelization.
- Toss with Oil and Seasoning: In a large bowl, toss the halved Brussels sprouts with 2 tablespoons of extra-virgin olive oil, kosher salt, and freshly ground black pepper to coat evenly. This step ensures seasoning penetrates and the sprouts roast well.
- Roast Brussels Sprouts: Spread the Brussels sprouts cut-side down on a baking sheet in a single layer. Roast in the preheated oven for about 20-25 minutes until they are tender and nicely browned on the edges, stirring halfway through for even cooking.
- Glaze with Pomegranate Molasses: Remove the roasted Brussels sprouts from the oven and drizzle 2 tablespoons of pomegranate molasses over them, tossing gently to combine the sweet-tart glaze with the caramelized sprouts.
- Prepare the Serving Base: On a large serving platter or individual plates, spread the labneh evenly to create a creamy base layer.
- Arrange and Garnish: Spoon the glazed Brussels sprouts over the labneh. Sprinkle the toasted walnut halves and crumbled or sliced Shanklish cheese over the top. Scatter za’atar, chopped thyme leaves, Aleppo pepper, and the remaining pomegranate molasses for layered flavor and a pop of color.
- Final Seasoning: Adjust salt and Aleppo pepper to taste before serving, ensuring a balanced, flavorful dish.
- Serve and Enjoy: This dish can be served warm or at room temperature as an elegant side or a vegetarian main course component to Middle Eastern-inspired meals.
Notes
- For best results, choose small to medium Brussels sprouts for more even roasting and tenderness.
- Shanklish cheese can be sourced from Middle Eastern markets or substituted with a tangy, crumbly cheese like feta if unavailable.
- Labneh adds creaminess and tang; if unavailable, strained Greek yogurt can be used as a substitute.
- To toast walnuts, spread them on a baking sheet and toast in a 350°F (175°C) oven for 8-10 minutes until fragrant, watching carefully to avoid burning.
- Aleppo pepper adds moderate heat and a fruity flavor; adjust quantity according to your spice preference.
Nutrition
- Serving Size: 1 serving
- Calories: 243
- Sugar: 12.7 g
- Sodium: 245 mg
- Fat: 15.0 g
- Saturated Fat: 3.2 g
- Unsaturated Fat: 11.8 g
- Trans Fat: 0 g
- Carbohydrates: 22.4 g
- Fiber: 5.4 g
- Protein: 10.0 g
- Cholesterol: 0 mg
