the crispiest brussels sprouts with roasted grapes, creamy yogurt, toasted pine nuts, and parsley vinaigrette
1 lb brussels sprouts, ends trimmed
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.