Crispy Brussels Sprouts with Grapes & Parsley Vinaigrette

Over half of the U.S. adult population, some 154 million, qualify as being overweight or obese. Another 29 million of us have Diabetes, many as a direct result of being overweight. Then there are the 23.9 million overweight children who are dutifully following the example of their XXL adult role models. Diabetes and these extra pounds cost this country billions annually in both medical and economic resources; not to mention the effect these weight-related maladies have on a person’s overall mental well-being and happiness. However, both diabetes and being overweight are very manageable, even preventable, with a few lifestyle tweaks. By maintaining a sensible diet in conjunction with some consistent exercise, no matter how minimal, we can all be in total control of our own weight. One easy way to start taking that control is to make decisions about the foods we eat based on the glycemic index [GI] and glycemic load [GL].

Simply put, our bodies convert all foods into sugar calories that provide energy to the body via the blood stream. The Glycemic Index assigns a score of 1 to 100 to all foods based on how speedy the body converts that food into sugar. Foods that break down slowly enable the body to assimilate theses calories of energy more efficiently without overwhelming the body with more sugar than it can process. While this is especially important for diabetics who process sugars much slower than others, everyone can benefit from eating foods that have low glycemic scores since they also reduce appetite and encourage the metabolism to burn body fat. Conversely, a diet of foods high on the glycemic charts have been proven to actually increase appetite and impede effective fat oxidation.

A QUICKIE GLYCEMIC PRIMER:

• The glycemic index of a food compares its effect on blood sugar level to that of pure glucose, which has a score of 100. White breads, which are made of processed white flour, are at the top of this scale, scoring a “perfect” 100 on the glycemic index. For perspective, a score of 55 or below denotes a low glycemic index food; 70 or above is considered very high. Serving size is not a consideration in arriving at a food’s Glycemic Index number.
• The glycemic load, on the other hand, focuses on how much digestible carbohydrates (sugars) a food contains in a typical single serving, which is defined as approximately 3.5 ounces. For glycemic load, a score of 20 or more is high, while 10 or less is low.

Global sourcing, changes in the climate and new varieties have expanded the availability of fresh table grapes beyond California's traditional late summer harvests. Still, over 60% of that state’s red grape crop bask in the Central Valley’s summer heat until early August when harvest begins in volume. Here’s a savory, very low-carb red grape side dish that combines fresh grapes of the season with Melissa’s Baby Brussels turned crispy and then tossed in a tasty vinaigrette; a unique plating guarantees that each bite is laced with rich, lemony yogurt. It's a refreshing summer side dish that would be perfect served with BBQ chicken on a hot August evening!

A key to this dish is the slicing and then roasting of the Brussels. While the Baby Brussels are small, each can be carefully sliced lengthwise into thirds, retaining a bit of the butt end with each thin slice to hold it together. Roasting these thin pieces requires tending to achieve the right crispiness without turning them into “blackened” baby Brussels briquets! Every oven is different, it is suggested that after the initial 15-minute roast and the grapes are added, that the dish be checked every few minutes. You are going for crispy with as much green still showing as possible with edges tinged.

It’s a fun and tasty culinary challenge! Keep in mind that while the smaller Brussels sprouts tend to have a sweeter flavor, their center leaves are a little tighter, so often taking a little more time to cook or roast all the way through. While the larger ones might seem like they take longer to cook, the inside leaves are a little looser and more separated, allowing the heat and juices to flow through and cook quickly. Counterintuitive but true!

Leave the grapes whole for this dish. Coated in olive oil, whole grapes will “split” during the roasting, making for an attractive presentation as well as adding a little sweet juice to the mix. Also, splitting grapes is a good sign that the dish is done. So, what are you waiting for – ENJOY!

Crispy Brussels Sprouts with Grapes & Parsley Vinaigrette
Servings: 4

Ingredients
1 lb. Baby Brussels Sprouts
Olive oil
Pinch of salt
3 tablespoons Champagne vinegar
2 teaspoons Minced Garlic
¼ cup olive oil
¼ cup canola oil
1 cup Italian Parsley leaves, finely chopped
Freshly cracked black pepper
½ lb. Red Seedless Grapes, whole
¾ cup Greek yogurt (or sour cream)
¼ cup Pine Nuts, whole or roughly chopped
Pinch of salt

Preparation

Slice the Baby Brussels lengthwise very thin – three slices per sprout head. Place them onto a bowl, drizzle generously with olive oil, toss well to coat. Spread the sprouts into an even layer on a foiled sheet pan, season with salt. Roast at 425°F for 10-15 minutes on the very bottom rack of the oven.

Whisk the champagne vinegar, agave, and garlic together in a mixing bowl. Then 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.

To plate: Spread the yogurt onto a large platter. Season with black pepper. Toss the crispy Brussels and grapes with half of the vinaigrette. Arrange them over the yogurt. Drizzle the remaining vinaigrette over the top. Garnish with the pine nuts and a sprinkle of salt to taste.