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Brussels Sprouts With Pickled Shallots and Labneh

cooking.nytimes.com
  • 40 minutes
  • Serves 4

INGREDIENTS

1/4 cup

apple cider vinegar

1 tsp

granulated sugar

1/2 tsp

pepper

1/2 tsp

sea salt

1 large

shallot

1 lb

brussels sprouts

2 tbsp

olive oil

1 serving

sea salt

1 tsp

pepper

1 cup

labneh

1

garlic clove

1/2 tsp

pepper

1 serving

sea salt

2 tbsp

date syrup

1 person Recommend This Recipe