Mary Beth Clark

Culinary Educator · Consultant · Author

Roasted Grapes with Garlic and Rosemary

Roasted Grapes with Garlic and Rosemary transforms an ordinary "snack fruit" into an intriguing counterpoint for antipasto platters, meatloaf, grilled steaks, braised meats, and roasted meats and poultry. Their inherent fresh flavor is released, along with pleasing juiciness, giving a delicious twist. Serve them as a side dish, with mashed potatoes, steamed brussel sprouts, sauteed chestnuts, or baked autumn squash. Many of my students serve these roasted grapes, especially as a family favorite for holiday meals. It is simple, quick, and easy to make, and transforms a sweet fruit into a savory dish.

Roasting time is 10 to 15 minutes.

Grapes (any type or assortment of grapes)
Extra-virgin olive oil
Crushed garlic cloves (or large chop)
Fresh rosemary sprigs (whole leaves or chop)
Sea salt to taste
Cracked or coarsely ground black pepper to taste

1. Preheat the oven to 400º F/200º C/Gas Mark 6. Select an ovenproof pan large enough to hold the grapes in one layer. Rinse the grapes under cool running water, drain but do not dry. Pour in enough extra-virgin olive oil to just coat the bottom of the pan to prevent burning. Add the grapes, garlic, rosemary, salt, and pepper. Toss well, coating thoroughly.

2. Place in the center of the preheated oven and roast for 10 to 15 minutes, depending on the ripeness and size of the grapes.During roasting, when you can smell the enticing garlic and rosemary aroma emanating from your oven, it is time to toss the grapes for even roasting. (Green grapes tend to have a thicker skin and remain whole while some red grapes may split open.) Remove from the oven when the grapes are fragrant and swollen. Taste and re-season. Serve warm or at room temperature.


Fresh - Roasted Grapes - Garlic and Rosemary - After Roasting - IMG_2920






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