When I first heard of roasted grapes, I thought that putting grapes in the oven as a very weird concept. However when I first tried them, I was pleasantly surprised! Roasting grapes brings out their naturally sweet flavor and pairs wonderfully as a side to pork or turkey, or as a topping to salads and sandwiches (trust me, it’s good that way too). As a bonus, I am also sharing a homemade “candied” pecans recipe I tried out this weekend that went nicely with the grapes.
Makes: 4 Servings (I would double the recipe if you want leftovers)
- 1.5 – 2 lbs Grapes, I use red
- 1/2 Tbsp Extra Virgin Olive Oil
- 2 Tbsp Fresh Thyme and/or Rosemary
- 1 Tbsp Local Honey
- Salt and Pepper to taste
- Preheat your oven to 340 degrees Fahrenheit while you wash and dry your grapes. Try to get as much water off your grapes to avoid having a lot of liquid in your finished product.
- Toss the grapes in a baking dish (I would recommend a dish that is 1 inch deep) with olive oil, salt/pepper, and thyme/rosemary.
- Bake in oven for 30 – 40 minutes, or until juicy and wrinkled
- Finish off with a drizzle of honey and you are set!
Nutritional Info: Calories 123 / Protein 1 g / Carbohydrates 29 g / Dietary Fiber 1 g / Total Sugars 25 g / Added Sugars 4 g / Total Fat 2 g / Monounsaturated Fat 1 g
Credit: The Fresh Plate
— Bonus Recipe! —
Makes: 6 Servings
- 2 Tbsp Coconut Oil
- 3 Tbsp Pure Maple Syrup
- 1/2 tsp Vanilla Extract
- 1/4 tsp Salt
- 2 Cups Raw Pecan Halves
- In a sauce pan or skillet over medium-low heat, melt the coconut oil. Be sure you do not let it get too hot! It will spit at you.
- Once melted, stir in the maple syrup, vanilla and salt.
- Once mixture starts to bubble, add in your pecans, be sure you evenly coat all of them. Stir constantly for about 5 minutes so they do not burn.
- Take pan off heat and transfer onto a plate or parchment paper to cool.
Nutritional Info: Calories 317 / Protein 3 g / Carbohydrates 12 g / Dietary Fiber 3 g / Total Sugars 8 g / Added Sugars 6 g / Total Fat 31 g / Saturated Fat 6 g / Monounsaturated Fat 15 g / Polyunsaturated Fat 8 g
Here was my finished result! I ended up using the candied pecans and roasted grapes as toppers to a salad: