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Roasted Grapes



I have been making these constantly since grape season started and, since grapes show up in stores a lot longer in The US than other places I have lived, may break my seasonal eating goals and make this a few more times before winter sets in. This is the simplest, no fuss recipe in the world, but pays big dividends in terms of flavor as cooking the grapes in this manner really distils the grapy flavor.


I eat these as a snack, as illustrated above bunch looks great on a festive cheese plate, they make a lovely addition to salads, or thrown into the pan with a pork chop right before you deglaze the pan juices. I have roasted these with rosemary, lightly dusted with cinnamon and plain -- all are delicious.



1 package seedless red grapes (usually about 2 pounds) I used Moon Drop grapes in the photo above, but any garden variety will work as well.


Line a baking tray with parchment paper.


Wash the grapes well and set aside to drain to remove all excess water.


Turn oven to 350.


Place the grapes (still in bunches) on the baking tray, leaving room between them for air to circulate. Place any lone grapes close to the bunches or they will overcook.


Go about your business for 40 minutes.


Flip the bunches of grapes over and shake the baking tray to redistribute the other grapes.


Roast for another 20-30 minutes. The grapes are done when one pulled from a bunch that is roasting is shriveled on the outside and still juicy, with a very concentrated grape flavor within.




Just as an additional idea -- I served the above as an appetizer salad for a Fall dinner party. I roasted radicchio and shredded some onto salad plates, drizzled with a red wine vinegar and mustard vinaigrette. I topped this with some cooked Beluga lentils and drizzled on a bit more of the vinaigrette. I topped this with some crumbled gorgeous, creamy goat's cheese and garnished each individual salad with a small bunch of the roasted grapes.

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