The easiest crispy brussels sprouts with lots of fun flavor & texture – roasted grapes, creamy yogurt, a zippy parsley vinaigrette, and toasted pine nuts. Perfect recipe to keep everyone’s favorite Thanksgiving vegetable side dish new and exciting!
A few weeks back, I had the brussels sprout dish from a local restaurant here in Chicago, Joe’s Imports. It was a combo of brussels, roasted grapes, crispy rice, creamy yogurt, a black garlic vinaigrette, and marcona almonds. It was DELICIOUS.
When setting out to make a new brussels sprout recipe for Thanksgiving this year, that dish came to mind. I set out to make my own version, with the sweet grapes and creamy yogurt as inspiration, and the result was a simple + perfect new side dish for the holidays!
crispy brussels sprouts – the details
To make these brussels sprouts extra crispy, I cut them thinner than I normally would. Typically, most recipes call for cutting brussels sprouts in half, but after roasting many over the years, I figured I’d try cutting them even thinner. Most of them ended up in thirds, with some of the larger ones getting cut into fourths. After tossing them generously in olive oil and roasting them on the bottom rack of a 425°F oven, I’d say I got them as crispy as possible without frying them.
Safe to say I will absolutely be using this method for all roasted brussels sprout dishes moving forward! To add in the grapes, I tossed them with some olive oil and scattered them across the brussels sprouts with about 8 minutes left of roasting. They become slightly burst, but still keep their shape and bright color. Such a good combo with the brussels sprouts.
The finishing touches? A quick, very flavorful parsley vinaigrette, some creamy yogurt, and toasted pine nuts. You’ve got a little bit of everything – tangy herb flavor, creaminess, crunch, heartiness from the brussels, sweetness from the grapes. So many fun flavors and contrasting textures. I just love how these turned out!Print
Crispy Brussels Sprouts with Grapes & Parsley Vinaigrette
the crispiest brussels sprouts with roasted grapes, creamy yogurt, toasted pine nuts, and parsley vinaigrette
- 1 lb brussels sprouts, ends trimmed
- olive oil
- kosher salt
- 3 tbsp champagne vinegar
- 1 tbsp honey
- 2 cloves garlic, minced
- ¼ cup olive oil
- ¼ cup neutral oil (grapeseed, safflower, etc.)
- 1 cup packed parsley leaves, finely chopped
- freshly cracked black pepper
- ½ lb red seedless grapes, halved
- ¾ cup greek yogurt (or sour cream)
- ¼ cup toasted pine nuts, roughly chopped
- flaky sea salt
- Preheat the oven to 425°F. Cut the brussels sprouts lengthwise into thirds or fourths, depending on their size (the goal is ¼” slices). Place them onto a sheet pan (along with any leaves that fell off while cutting) and drizzle with a very generous amount of olive oil. Toss well to coat. Spread the sprouts into an even layer, with the flat sides facing down. Season with salt. Roast for 15 minutes on the very bottom rack of the oven.
- Meanwhile, whisk the champagne vinegar, honey, and garlic together in a mixing bowl. Slowly drizzle in both oils, whisking continuously to emulsify. Stir in the parsley. Season with salt & black pepper to taste. Set aside.
- Remove the brussels sprouts from the oven. Toss the grapes with a drizzle of olive oil. Scatter them across the pan, filling in the holes. Roast for another 8-10 minutes on the bottom rack, or until the brussels are extremely crispy.
- Spread the yogurt onto a large platter. Season with black pepper. Toss the crispy brussels & grapes with half of the vinaigrette. Arrange them over the yogurt. Drizzle the remaining vinaigrette over top. Garnish with the pine nuts and a sprinkle of flaky sea salt.