DirectionsDivide the Brussels sprouts between two sheet trays and drizzle a tablespoon of olive oil between each; toss to coat. Season with salt and pepper, and toss again. Roast 18 minutes, or until beginning to brown the edges but not cooked all the way through.
While the Brussels sprouts roast, pull the grapes off their vine, place in a bowl, and toss with olive oil, salt, and pepper. Remove the Brussels sprouts from the oven and gently toss them and redistribute along the tray. Add the grapes and nestle the pieces of bacon amongst the medley. Roast 15 minutes further, or until the grapes have wrinkled a bit, and the bacon has rendered some of its fat.
In a small bowl, whisk together the red wine vinegar, honey, and olive oil, add the chopped fresh rosemary and black pepper. Pour this mixture evenly over the two trays, and push the veg around to make sure the dressing is evenly coating all. Return to the oven and roast 15 to 17 minutes, until golden brown and the grapes have begun to give up some of their juices.
Transfer to a large serving bowl, making sure to scrape any bits left on the pan into the dish. Top with parsley and serve immediately.
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