Description
A vibrant and flavorful dish combining roasted Brussels sprouts with toasted walnuts, tangy pomegranate molasses, and creamy Shanklish cheese, finished with labneh, za’atar, thyme, and Aleppo pepper for a Middle Eastern-inspired vegetarian side or appetizer.
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
Toppings & Garnishes
- 4 tablespoons (60 milliliters) pomegranate molasses, divided
- 1 cup (100 grams) walnut halves, toasted
- 1 cup (225 grams) Shanklish
- 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 Brussels sprouts and halve them lengthwise for even roasting and 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 taste, ensuring they’re evenly coated.
- Roast the Brussels sprouts: Spread the Brussels sprouts cut-side down in a single layer on a rimmed baking sheet. Roast in the preheated oven for about 20-25 minutes, or until tender and caramelized at the edges, stirring halfway through for even browning.
- Add pomegranate molasses: Remove the roasted Brussels sprouts from the oven and drizzle 2 tablespoons of the pomegranate molasses over them. Toss gently to coat and return to the oven for an additional 2-3 minutes to set the glaze.
- Toast the walnuts: While the Brussels sprouts roast, toast the walnut halves in a dry skillet over medium heat until fragrant and lightly browned, about 3-5 minutes. Remove from heat and set aside.
- Plate the dish: On a serving platter, spread the labneh evenly as a creamy base. Arrange the glazed roasted Brussels sprouts on top.
- Add Shanklish and walnuts: Crumble the Shanklish cheese over the Brussels sprouts and sprinkle with the toasted walnuts for crunch.
- Season and garnish: Sprinkle za’atar and chopped thyme leaves over the dish. Add Aleppo pepper and kosher salt to taste for a slight kick and seasoning balance.
- Final drizzle: Drizzle the remaining 2 tablespoons of pomegranate molasses over the completed dish just before serving to enhance the tart and sweet notes.
- Serve and enjoy: Serve this flavorful, Middle Eastern-inspired roasted Brussels sprouts dish warm or at room temperature as a side or appetizer to complement a variety of meals.
Notes
- Shanklish is a Middle Eastern aged cheese with a tangy, crumbly texture—if unavailable, feta or goat cheese can be used as substitutes.
- Pomegranate molasses adds a unique sweet-tart flavor; balsamic glaze may be used in a pinch but will alter the flavor profile.
- Toast walnuts just before serving to maintain their crunchiness and aromatic flavor.
- This recipe can be made ahead by roasting the Brussels sprouts and assembling just before serving.
- Adjust Aleppo pepper according to your heat tolerance; it provides mild heat and fruity undertones.
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
