- 2 lbs small to medium brussels sprouts, halved lengthwise
- 2 tbsp extra virgin olive oil
- Kosher or sea salt and freshly ground black pepper
- 4 tbsp pomegranate molasses (cook down the pomegranate juice in your box to thicken with 1/4 C of Sugar and 1/2 TB lemon juice)
- 1 cup walnut halves, toasted
- 1 cup Shanklish (recipe follows)
- For Shanklish
- 2 cups labneh, homemade or store-bought
- 1 tbsp Za’atar
- Leaves from 6 thyme sprigs, chopped or crushed
- 1/2–1 tsp Aleppo pepper
- 1/2–1 tsp kosher salt
- Position a rack in the upper third of the oven and preheat the oven to 400F.
- 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 tbsp 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 tbsp molasses. Top with a large dollop or two of Shanklish, and serve the remaining sauce in a bowl alongside.
For the Shanklish
- In a bowl, combine the labneh, za’atar, thyme, 1/2 tsp Aleppo pepper, and 1/2 tsp salt and stir to mix. Let stand for at least 30 minutes before serving. Taste and adjust seasoning with more Aleppo and salt, if needed. The shanklish will keep refrigerated for up to 3 days.
- Not Included in Large Kitchen Box: Olive Oil, Sea Slat, Black Pepper, Walnut Halves, Za’atar, Thyme, Aleppo Pepper
- Serving Size: 6