Roasted Brussels Sprouts with Walnuts, Pomegranate Molasses and Shanklish
Read more about hearty vegetable-based fare in "Where the Vegetables are the Stars."
Amelia Saltsman’s alluring recipe, rich with autumn flavors and textural contrast, is a wonderful addition to the table on Rosh Hashanah, Sukkot, and throughout the season. She writes, “I like to dip the warm Brussels sprouts into the cool shanklish (thick labneh seasoned with za’atar and Aleppo pepper), but you can also thin the topping with a little olive oil to make it more like a dressing.” For a pareve/vegan version, serve without the shanklish.
Serves 6 to 8
- 2 pounds (900 g) small-to-medium Brussels sprouts, halved lengthwise
- 2 tablespoons extra virgin olive oil
- Kosher or sea salt and freshly ground black pepper
- 4 tablespoons (60 ml) pomegranate molasses
- 1 cup (100 g) walnut halves, toasted
- 1 cup (225 g) Shanklish (recipe follows)
- Position a rack in the upper third of the oven and preheat the oven to 400°F (200°C).
- Boil the Brussels sprouts in salted water or steam them over salted water until crisp-tender, about 3 minutes. Drain and dry thoroughly on paper towels or dish towels. (This step can be done a day ahead; store covered in the refrigerator.) On a large baking sheet, toss the sprouts with the olive oil, season them with salt and pepper, and spread them evenly over the baking sheet.
- Roast the Brussels sprouts, shaking the pan halfway through the cooking, until they are tender, browned in places, and any loose leaves are crisped, about 35 minutes. Remove the pan from the oven, drizzle 2 tablespoons of the molasses over the sprouts, toss, and return the sprouts to the oven for about 5 minutes to glaze.
- Remove from the oven and scrape the Brussels sprouts and any juices onto a serving platter. Scatter the walnuts over and around the sprouts, season with additional salt, and drizzle with the remaining 2 tablespoons molasses. Top with a large dollop or two of Shanklish and serve the remaining sauce in a bowl alongside.
2 cups (450 g) labneh, homemade or store-bought
1 tablespoon za’atar
Leaves from 6 thyme sprigs, chopped or crushed
½ to 1 teaspoon Aleppo pepper
½ to 1 teaspoon kosher salt
In a bowl, combine the labneh, za’atar, thyme, ½ teaspoon Aleppo pepper, and ½ teaspoon salt and stir to mix. Let stand for at least 30 minutes before serving. Taste and adjust with more Aleppo pepper and salt if needed. The shanklish will keep refrigerated for up to 3 days.