Rosemary Roasted Grapes
Everything about Rosemary Roasted Grapes is appealing to me. The Rosemary. The Roasted. And the Grapes. Have you seen the grapes lately? They are so beautiful! In fact, last time I was at market I bought WAY too many grapes because I just couldn’t help myself. Since my daughter is away at school (maybe I shouldn’t tell you we call her “the grape fondler” because she eats the grapes in the grocery store? Oh well. I can always edit out later), only half of them got eaten before they lost their “snap”. Not wanting to waste them, I decided to roast them to top goat cheese crostini, which is one more appealing thing: super simple, yet interesting, appetizer!
Rosemary is one of my favorite herbs for fall, its sharp green scent gives me life when the temperatures drop and I start to roast more and grill less. Figuring that it was a good balance for the extreme sweetness of the grapes, I chopped up a large sprig of rosemary and tossed it with the grapes and some salt, pepper and olive oil before roasting them in the 400 degree oven.
I put the whole bunches right on the pan, with the stems because I also planned to put a few bunches on a cheese tray for an afternoon birthday party we were hosting. (Not pictured: the cheese tray. Also not pictured: 14 of my daughter’s sorority sisters learning how to shoot trap in my backyard.)
I did manage to snap a few pics of these crostini that I made before everyone arrived. I toasted some slices of baguette in the oven, spread them with super creamy goat cheese, topped them with a couple grapes and a drizzle of olive oil and balsamic vinaigrette. You may not be surprised to know that they were the first things devoured off the cheese board. I should have made more. Let that be a lesson! We will definitely be snacking on these for Thanksgiving before the main event. (Check out other make-ahead Thanksgiving side dish and dessert ,from previous posts.)
The next day, on glorious Monday, when everyone was back at school and I was working at home, I tossed a few of the leftover grapes into a salad for lunch with leftover roasted sweet potato, arugula, radicchio, shaved carrot, red onion, feta cheese, balsamic vinegar and olive oil. So yummy! This is my new favorite salad.
I know you’ve probably got a couple of sad grapes hanging around waiting to discover a new life. Don’t let them down. It’s so simple, you need no special occasion to give this a try.
- 1 pound of red seedless grapes
- 1-2 Tbsp. olive oil
- 1 Tbsp chopped fresh rosemary leaves, plus a rosemary sprig (optional)
- 1/4 tsp salt
- 1/4 tsp fresh ground pepper
- Heat oven to 400 degrees.
- Toss grapes with olive oil, rosemary leaves, sprig (if using), salt and pepper, on a rimmed baking sheet. Spread grapes out evenly and bake in oven for 15-20 minutes (depending on size of grapes), shaking occasionally, until the grapes begin to blister.
- Use immediately or let stand until ready. Refrigerate leftovers to use in salads.