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Roasted grapes with balsamic and thyme are quick, easy, and flexible. Use them in our sweet and savory puff pastry tarts, spooned over grilled steak or chicken, on a cheese plate, and more.
Why we love this recipe
Grapes rarely make it past the snacking stage in this household, where I’m the only member who doesn’t tend to pound them by the pound. But every once in a while we make room in our lifestyle for balsamic and thyme roasted grapes. They’re:
- Jammy and sweet
- A little bit earthy and a little bit savory
- Super-versatile
- And just so good
What you’ll need
Here’s a glance at the ingredients you’ll need to make this recipe.
- Regular seedless table grapes work great here. You can use any color you like. A combination of green, red, and black makes things extra pretty.
- Save the fancy olive oil and balsamic vinegar for another use. Something standard is good enough for this recipe.
How to make it
Here’s what you’ll do to make a great batch of roasted grapes with balsamic and thyme. You can see the steps in action in the video that accompanies this post, and get all the details in the recipe card below.
- Pick the grapes from their stems and place into a roasting pan.
- Add oil, vinegar, thyme, salt, and pepper, and toss to coat.
- Roast for 25 minutes in the center of a 400°F oven.
- If you like, reduce the accumulated pan juices to a syrup by simmering them in a small pot until thickened.
Expert tips and FAQs
Serve them on a grape tart, spooned over grilled chicken or steak, or as part of an epic cheese board.
I tend to make these right before serving since they’re fairly quick and very hands-off, but you could make them earlier in the day to serve at room temperature or reheat briefly before serving.
Leftovers will keep well in an airtight container in the fridge for up to a week. Reheat in the oven, the microwave, or a small, covered pot.
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Roasted Grapes with Balsamic and Thyme
Ingredients
- 2 pounds (900 grams) grapes
- 2 tablespoons (30 ml) olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon fresh thyme leaves
- ½ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Preheat oven to 400°F with a rack in the center.
- Wash and dry the grapes and pick them from their stems.
- Place grapes into a roasting pan that can accommodate them in a single layer, give or take.
- Pour in the olive oil and balsamic vinegar and sprinkle on the thyme, salt, and pepper. Toss to coat evenly.
- Roast for 25 minutes, until grapes are hot and jammy.
- If you like, you can decant the pan juices into a small pot and simmer them down over medium heat into a flavorful syrup that’s as thick as you prefer.
Notes
- Regular seedless table grapes work great here. You can use any color you like. A combination of green, red, and black makes things extra pretty.
- Save the fancy olive oil and balsamic vinegar for another use. Something standard is good enough for this recipe.
- Serve roasted grapes on a grape tart, spooned over grilled chicken or steak, or as part of an epic cheese board.
- Leftovers will keep well in an airtight container in the fridge for up to a week. Reheat in the oven, the microwave, or a small, covered pot.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Roasted the grapes as per the recipe, and then also baked up some phyllo dough cups with some whipped cream cheese and when they were done baking, I added the roasted grapes on top. Absolutely delicious! Making this for an appetizer for Christmas. Thanks for the recipe ?
Made this and also baked up some phyllo dough cups with some whipped cream cheese and when they were done baking, I added the roasted grapes on top. Absolutely delicious! Making this for an appetizer for Christmas. Thanks for the recipe
Oh I LOVE that combo. Thanks, Jennifer!
I’ve been making these for our #villaGorillaFoodSafari experiences here in the Virunga mountains of Rwanda east Africa and serving them on a housemade crostini with a schmeared of cream cheese, feta or whipped ricotta. So easy and delicious
But also wanted to say the grapes freeze well in the thyme “sauce” so they are a perfect easy thing to serve when you have unexpected guests and need a few nibbles.
Our guests have really been grooving in the juxtaposition of flavors and textures
And since grapes are both expensive and scarce it’s good to be able to not only use the slightly shriveled ones but to be able to freeze the roasted finale
Hi Lisa, thank you for your comment! So wonderful to think of this recipe traveling so far and in such good company.