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.
SERVES
6
TO
8
Ingredients
Black Garlic Dressing
- 1 head black garlic, finely chopped
- 2 sprigs thyme
- 1 shallot, minced
- 3 tablespoons (45ml) white wine vinegar
- 2 teaspoons (10ml) dijon mustard
- 1/2 tablespoon (7.5ml) maple syrup
- 1 cup (240ml) olive oil
- Salt and pepper, to season
- 2 tablespoons (30ml) water, if needed
Labneh
- 1 cup (240ml) labneh
- 3 cloves garlic ,grated
- 1 lemon, zest only
- 1/2 teaspoon (2.5) cumin
Brussels Sprouts
- 2 pounds (907g) Brussels sprouts
- Olive oil, to toss and dress
- Salt and black pepper, to season
- 1/2 lemon, juiced
Assemble
- Pita chips, broken into large shards, for garnish
Directions
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.
Labneh
- In a bowl, fold together the labneh, garlic, lemon zest, and cumin.
- Set aside.
Brussels Sprouts
- Preheat a convection oven to 450° F (205° C).
- Remove the outer leaves of the Brussels sprouts and set them aside in a bowl. Trim the bottom stems and cut them 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 an 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 the black garlic dressing.
- Dress reserved leaves with olive oil, lemon juice, salt, and pepper.
Assemble
- Smear a portion of the seasoned labneh on a plate.
- Spoon the roasted and dressed Brussels sprouts over top. Drizzle with more black garlic dressing.
- Top with dressed leaves. Garnish with broken pita chips.
- Serve immediately. Enjoy!
