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.
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.
Bake at 425 F 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.
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.
