Roasted grapes are such a fantastic ingredient to add to your cooking repertoire. Eat them as an appetizer, roast them with chicken for a main course or add a touch of sweetener and you've got a dessert topping for cakes or ice cream and so much more!
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If you celebrate Jewish holidays, this is a great recipe for Tu B'shevat!
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Why you'll love this recipe
Who doesn't love the crunchy juiciness of a fresh grape or the pop it adds to a salad or the special way they turn into a natural frozen treat. But did you know you can bake grapes as well? Roast them in the oven? Cook them stove top? And they turn into something different and wonderful.
The very first time I roasted grapes was with a whole chicken in the oven, inspired by a recipe on Epicurious. Since then I freely admit I've become a roasted grape aficionado - pairing them with pork, cheese or even yogurt or ice cream. Occasionally I just eat them by the spoonful.
Roasted grapes can go from appetizer to dessert just by changing the seasoning on them when you prepare them for roasting. Some shallots and rosemary or thyme create a savory snack or main course addition. While a splash of pomegranate molasses and honey creates a more dessert ready result.
Ingredients you'll need
The amounts and flavorings for this roasted grapes recipe are really guidelines. Definitely play with the idea once you figure out the basic technique.
- Fresh grapes: Though I show red grapes, you can absolutely use a combination of red and green. Just be sure the grapes are seedless.
- Fresh rosemary or thyme: Either herb is delicious with this flavor combination. I really love roasted grapes with rosemary. But thyme is lovely too. And if you don't have either, try dried or just skip the herbs.
- Balsamic vinegar: Don't use your best syrupy finishing vinegar since you will be cooking it.
- Pomegranate molasses: Balsamic and pomegranate go well together (see my pomegranate molasses salad dressing) but if you don't have any handy, just balsamic will still be delicious!
- Extra virgin olive oil: Nothing fancy - just use your everyday extra virgin olive oil.
- Shallots: I like the mild flavor of the shallots with the grapes especially if you are planning on using the baked grapes in a savory application. Leaving them out would also work.
How to make this recipe
For a dramatic presentation with a protein, sometimes I leave the grapes on the stem but generally, I take the grapes off their stems before roasting. These roasted grapes are quick and easy to prep and to cook.
1. Preheat the oven to 425°F. Put the grapes and shallots on a parchment-lined baking sheet.
2. Add the balsamic vinegar, olive oil, pomegranate molasses, and salt and pepper directly on to the grapes and shallots on the parchment.
3. Mix the ingredients right on the parchment and then place your fresh herbs all over.
4. Roast for about 25 minutes at 425°F.
5. Let the grapes cool if using for a cheese tray. Can be made ahead of time and refrigerated for later use.
See my roasted grapes web story for a quick visual guide of how to make this recipe.
Expert Tips and Recipe FAQs
- Roasted grapes can be sweet or savory - don't be afraid to try different flavors while roasting and different uses once they are baked - from cheese boards to salads to a side dish to a dessert topping.
- If you have a convection setting on your oven, you can lower the temperature to 375 or 400 and also get a great result while roasting.
- If you observe Jewish holidays, these roasted grapes are perfect for Tu B'shevat - the birthday of the trees where we make dishes using the seven species: grapes, pomegranates, wheat, barley, dates, figs and olives.
- Add a protein while the grapes are roasting - such as chicken - and you'll end up with a one-tray dinner!
You can use any variety of grapes for roasting - the key is to be sure they are seedless!
I have stored them in the refrigerator for up to a week. But it is unlikely they will last that long!
Roasting fruit and vegetables tends to both intensify and mellow flavors. Obviously the texture of the grape changes - it softens. The roasting also caramelizes the sugars in the grapes and allows the grapes to take on flavors that enhance and mix so nicely with them - like the balsamic, the herbs, the pomegranate molasses. So they can taste like everything you love about a grape with new flavors added to the mix.
How to use roasted grapes
Add them to a cheese tray!
Use them in a salad - they pair really nicely with grains - here you see them about to be mixed into a wheat berry salad.
Bake the grapes with a protein, such as chicken or pork.
To see examples of how to use other types of roasted fruit for dessert, check out
- Roasted fruit with pomegranate molasses
- Strawberry shortcake using fresh and roasted strawberries
- Banana chocolate chip muffins with roasted strawberries
Watch me prepare roasted grapes in this video on Kittch.com.
P.S. If you try this recipe, please leave a star rating and/or a review in the comment section below. I so appreciate your feedback! AND find more inspiration on Pinterest, Facebook or Instagram. Signup for my email list, too!
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Roasted Grapes
Beth LeeIngredients
- 3 cups grapes about 1 - 1.25 pounds
- 2 tablespoons chopped shallot
- 2 tablespoons balsamic vinegar
- 2 tablespoons extra virgin olive oil
- 1 tablespoon pomegranate molasses
- 1 sprig fresh rosemary
OR
- 4-5 sprigs fresh thyme
Instructions
- Preheat the oven to 425°F. Place the grapes and shallots on a parchment-lined baking sheet.
- Add the balsamic vinegar, olive oil, pomegranate molasses, and salt and pepper directly on to the grapes and shallots on the parchment.
- Mix the ingredients right on the parchment and then place your fresh herbs all over.
- Roast for about 25 minutes at 425°F.
- Let the grapes cool if using for a cheese tray. Can be made ahead of time and refrigerated for later use.
Notes
- Roasted grapes can be sweet or savory - don't be afraid to try different flavors while roasting and different uses once they are baked - from cheese boards to salads to a side dish to a dessert topping.
- If you have a convection setting on your oven, you can lower the temperature to 375 or 400 and also get a great result while roasting.
- If you observe Jewish holidays, these roasted grapes are perfect for Tu B'shevat - the birthday of the trees where we make dishes using the seven species: grapes, pomegranates, wheat, barley, dates, figs and olives.
- Add a protein while the grapes are roasting - such as chicken - and you'll end up with a one-tray dinner!
Annie
Served these delicious roasted grapes on a cheese board
They were a great addition !
Thought it looked like a lot - but they were all gone
I’m going to try to make I
Them with roast chicken next time
Beth Lee
Yay - I am so glad you loved them as much as I do. For the chicken, add some shallots and olive oil, thyme, salt and pepper. Could even mimic the balsamic and pomegranate molasses or maybe add some lemon slices to brown on the top. But the grapes create this wonderful sauce themselves - could deglaze the pan at the end with chicken broth for a quick finishing gravy.
Jenni
Roasting makes everything better, and I LOVE the flavors you paired with these grapes. Fantastic!
Beth Lee
Thanks Jenni - so glad you enjoyed the flavor combination!