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!
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!