Roasted Red Grapes
- Servings: 4.
Red grapes are at their best in the fall. And while we usually eat grapes raw, red ones also roast beautifully. A blast of hot temperature causes the grapes to collapse, their juices becoming more concentrated, and their texture soft and luscious.
The tannic and sweetness of roasted red grapes make them a perfect partner with poultry or pork. Or add a little honey and serve with thick Greek yogurt or Italian mascarpone cheese.
If you line your baking sheet with parchment paper, you'll save yourself the messy task of cleaning the pan which will become sticky and caramelized from the grapes' juices that will exude during the high temperature cooking.
- 2 pounds red grapes, left on their stems
- 2 teaspoons extra virgin olive oil
- Optional: 2 teaspoons honey
- Preheat oven to 450° F.
- Line a rimmed sheet pan with parchment paper.
- Carefully rinse the grapes and remove any that seem spoiled. Dry completely and carefully with a paper towel so that the grapes are dry but they remain on their stems. Place the grapes onto the prepared sheet pan.
- Drizzle with about 2 teaspoons of olive oil and add a pinch of salt and several grinds of black pepper. If you want a sweeter result, omit the pepper and add a drizzle of 2 teaspoons honey.
- Bake for about 10 minutes until the grapes have collapsed and their surface has begun to caramelize.
- Serve immediately.