If you’ve seen my menus or spent any time on the Glamorosi Cooks website, you may have noticed that I love using fresh ingredients that are easily elevated from simple to sublime. This is definitely the case with my Roasted Grapes recipe. It’s not that grapes aren’t already wonderful straight off the vine, but roasted grapes are divine.
I make Roasted Grapes at least once a week. We love them added to salads, as a topping for baked feta or brie, on crostini with yogurt, used as garnish for roasted squash or a side dish with roasted Brussels sprouts…
For this Roasted Grapes recipe you can use any type – red, white (aka green) or black – as long as they are seedless. I like to include fresh herbs, especially sprigs of fresh rosemary. Be sure that any herbs you use are well-coated with olive oil so they don’t burn. You can switch out the rosemary for thyme (or lemon thyme), sage, lemon balm, basil, shiso, or whatever you prefer. Sometimes I use dried Herbes de Provence with lovely results. You can also leave out the herbs entirely, and the garlic is optional, as well. If you like, a drizzle of balsamic vinegar is a nice touch.
And look at the main photo at the top of this post – see the excess juice on the plate? It makes a fantastic salad dressing on its own or mixed with red wine vinegar and Dijon mustard.
This recipe yields eight 4oz servings.
If you enjoy this Roasted Grapes recipe, you might also like this Bourbon Soaked Cherries recipe.
| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
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- 2 lbs seedless grapes
- 2 tbsp olive oil
- 2 cloves garlic sliced
- 3-4 sprigs fresh rosemary
- Kosher salt to taste
- pepper to taste
Ingredients
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Rate this recipe!
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- Remove the grapes from their stems, wash throughly and pat dry.
- Place the grapes and sliced garlic in a bowl, add the olive oil and a sprinkle of salt and/or pepper, then toss until the grapes are complete coated. Add the herbs and toss again until they are also completely coated with oil.
- Transfer the grape mix to a sheet pan or shallow casserole, and rearrange the garlic and herbs as needed so they are evenly dispersed in the mix.
- Roast at 425F (218C) for 30 minutes or until the grapes start to collapse, blister and char.
- Roasted grapes can be served warm from the oven or cooled. Store refrigerated for 2-3 days.
2024-08-28 at 10:01 PM
Fantastic. The grapes turned out flavorful and tender. The sweetness of the roasted grape with the hint of rosemary and garlic is a delectable combination. The grapes get a light glaze to them They would be a great complement to a soft cheese, to a green salad, or a mix in for couscous or brown rice.
2024-08-28 at 10:35 PM
Hello Ann,
I am over the moon to hear that you made and enjoyed the Roasted Grapes recipe! Thank you for stopping back to share your thoughts and results!
Best Wishes,
Reese
2024-10-08 at 7:57 AM
I had grapes left over from making chicken salad and was trying to think of a way to use them (snacking on them was fine but too many for me). Found your recipe and had these last night with kalua pork (and rice). Surprisingly, my husband really liked them (I loved them). Will definitely make again.
2024-10-08 at 12:25 PM
Hello Phyllis,
It is lovely to meet you here! I am thrilled to learn that my Roasted Grapes recipe made its way to your table and that you and your husband enjoyed it. You made my day!