Brussels sprouts are halved and hard-roasted until they caramelize, then tossed with parsley leaves, pickled grapes and toasted pine nuts.
Jennifer Emilson's use of fragrant sumac makes her Brussels sprouts dish bright and flavourful.
Brussels sprouts are halved and hard-roasted until they caramelize, then tossed with parsley leaves, pickled grapes and toasted pine nuts.
Jennifer Emilson's use of fragrant sumac makes her Brussels sprouts dish bright and flavourful.
