Brussels Sprouts with Black Garlic and Labneh

Difficulty:

1/5

Ease of Preparation: Easy

Yield: 6-8, as a side dish

Brussels Sprouts with Black Garlic and Labneh

A fall favourite, Brussels sprouts are roasted and tossed in a funky, bold, and flavourful dressing, sitting atop a bed of creamy, tangy labneh. Raw Brussels leaves provide contrast and pita chips bring the crunch.

Ingredients:

Black Garlic Dressing:

1 head black garlic, finely chopped
2 sprigs thyme
1 shallot, minced
3 tablespoons (45 ml) white wine vinegar
2 teaspoons (10 ml) Dijon mustard
½ tablespoon (7.5 ml) maple syrup
1 cup (240 ml) olive oil
Salt and pepper
2 tablespoons (30 ml) water, if needed

Brussels Sprouts:

2 pounds (907 g) Brussels sprouts
Olive oil, to toss and dress
Salt and pepper
½ lemon, juice

Labneh:

1 cup (240 ml) labneh
3 cloves garlic, grated on a rasp
1 lemon, zest only
½ teaspoon (2.5 ml) cumin

To Assemble:

Black Garlic Dressing
Labneh
Brussels sprouts
Pita chips, broken into large shards, for garnish

Method:

For the Black Garlic Dressing:

In a bowl, combine the black garlic, thyme, shallot, white wine vinegar, Dijon, and maple syrup. Using an immersion blender, pulse the mixture until smooth.

Continue blending the mixture while adding olive oil in a steady stream until emulsified, adding a bit of water if needed, for a thinner consistency. Season with salt and pepper.

Reserve until needed. Refrigerate, covered, if not using right away.

For the Labneh:

In a bowl, fold together the labneh, garlic, lemon zest, and cumin. Set aside.

For the Brussels Sprouts:

Preheat a convection oven to 450 F (205 C).

Remove outer leaves of the Brussels sprouts and set aside in a bowl. Trim the bottom stems and cut in half and reserve the halves separately.

In a large mixing bowl, combine the halves with olive oil, salt, and pepper.

Spread the halves in and even layer on a rimmed tray and roast until golden brown and crispy, around 12 minutes.

Transfer the roasted halves to a mixing bowl and toss in black garlic dressing.

Dress reserved leaves with olive oil, lemon juice, salt, and pepper.

To Assemble:

Smear a portion of the seasoned labneh on a plate.