By Devra Gartenstein
You can combine the two vegetables, but I like to keep them separate to better taste them individually. In the same vein, I prefer to spread the z’aatar over the labneh for a multi-layered eating experience, but you can also mix them to make a tasty sauce.
Makes 4 servings
- 1 pound potatoes (any kind but russets), cut into one-inch chunks
- 1 pound Brussels sprouts, trimmed and quartered
- 2 tablespoons olive oil
- 1 teaspoon salt
- black pepper to taste
- 1/2 cup Labneh
- 1 tablespoon z’aatar
Preheat your oven to 425 degrees Fahrenheit.
Boil water in a medium-size saucepan and add the potatoes. Bring the water back to a boil, cook for about a minute, then drain. Spread the potatoes on a plate or baking sheet to cool until you no longer see steam coming off them. This step gets rid of some moisture so they’ll be nice and crispy when you roast them.
Toss the potatoes and Brussels sprouts with the oil, salt, and pepper. Spread the coated, seasoned vegetables on a baking sheet and roast for 25 to 35 minutes, until they’re browned to your taste.
Meanwhile, transfer the labneh to a small serving bowl and sprinkle the z’aatar on top.
Serve the vegetables with the labneh on the side as a dipping sauce, or mix the labneh and z’aatar together with the vegetables.