Brussels Sprouts With Pickled Shallots and Labneh
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Brussels Sprouts With Pickled Shallots and Labneh
Pickled onions and labneh lend brightness to this brussels sprouts dish that’s full of flavors and textures, making it a show-stopping addition to the Thanksgiving table.
Brussels sprouts with pickled shallots and labneh. I love this recipe because it’s minimal work with a big payoff, which means it makes me look smart in the kitchen. The other reason why I love it is because I get to use a lot of ingredients from my pantry, and that’s what this recipe relies on. You can do a lot of substitutions in this recipe, which is another reason why I think you’ll love it. If you don’t have shallots to make the pickled shallots, use a small red onion. If you don’t have date syrup then you could use honey, maple syrup, anything that’s sweet and earthy will work fantastic here. What I’m going to do now is prepare my labneh. Grate a fresh garlic clove. Using a microplane, zest it directly into this bowl. I’m going to add a little bit of salt and pepper. You’ll be surprised how delicious this makes the brussels sprouts.
Pickled onions and labneh lend brightness to this brussels sprouts dish that’s full of flavors and textures, making it a show-stopping addition to the Thanksgiving table.
By The New York Times Cooking
November 25, 2025
