Brussels Sprouts in Saor

Roasted brussels sprouts topped with a Venetian-style sweet-and-sour saor of onions, saffron, pine nuts, and wine-soaked raisins.

Ingredients

Preheat oven to 400°F. Place racks in the middle-upper and middle-lower positions. Line 2 baking sheets with parchment.
In a small bowl, combine golden raisins and dry white wine. Set aside to soak.
In a large bowl, toss brussels sprouts with extra-virgin olive oil. Season with fine sea salt. Spread evenly on the prepared baking sheets.
Roast sprouts until tender and deeply golden, about 30 minutes. Halfway through, rotate pans, switch rack positions, and flip sprouts for even browning.
While sprouts roast, heat a large nonreactive skillet over medium-high heat with extra-virgin olive oil. When shimmering, add yellow onions, a generous pinch of salt, and saffron. Reduce heat to medium and cook, stirring occasionally, until onions are tender and lightly browned, about 18 minutes.
Spread pine nuts on a small baking sheet and toast in the oven until lightly golden, 4 minutes.
When onions are done, add the soaked raisins and wine, toasted pine nuts, white wine vinegar, granulated sugar, black pepper, flat-leaf parsley, a generous pinch of salt, and extra-virgin olive oil. Bring to a gentle simmer, then remove from heat. Taste and adjust seasoning—the mixture should be sweet and bright.
To serve, mound half the brussels sprouts on a platter and spoon over half the saor mixture. Finish with a generous squeeze of lemon. Repeat with remaining sprouts, saor, and lemon.
Serve warm or at room temperature. Leftovers keep refrigerated for up to 5 days.