I've been refining this since last year. This year, I caramelized the Brussels sprouts in a hot wok, with olive oil, salt, and crushed red chilli pepper, then tossed them with halved green grapes, yogurt, and za'atar, and drizzled the whole thing with balsamic syrup and a few pomegranate seeds for garnish. I served this warm right after I made it.
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