Pickled onions and labneh lend brightness to this brussels sprouts dish full of flavors and textures, making it a show-stopping addition to the Thanksgiving table. (But why limit yourself there?) This recipe calls for date syrup, available at Middle Eastern grocery stores or online, or pekmez, a type of molasses made from grapes (and sometimes other fruit) used in Turkish cooking. Use the same amount of maple syrup or honey if you can’t find either. Some fruity and woody flavors will be missing, but these substitutes will provide much-needed sweetness to the rest of the dish.
This was one of my biggest hits for the New York Times Cooking Section
You can get the recipe here (I’ve unlocked it for you) and read the entire feature.
