Roasted Grapes with Balsamic and Thyme

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.

1. Pick the grapes from their stems and place into a roasting pan.
2. Add oil, vinegar, thyme, salt, and pepper, and toss to coat.
3. Roast for 25 minutes in the center of a 400°F oven.
4. If you like, reduce the accumulated pan juices to a syrup by simmering them in a small pot until thickened.

Expert tips and FAQs

More favorite next-level condiments

• Tomato confit
• Shiitake baon
• Caramelized onions
• Zucchini butter
• Pickled red onions

Continue to Content

Yield: 8

Roasted Grapes with Balsamic and Thyme

Print

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.

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

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

1. Preheat oven to 400°F with a rack in the center.
2. Wash and dry the grapes and pick them from their stems.
3. Place grapes into a roasting pan that can accommodate them in a single layer, give or take.
4. Pour in the olive oil and balsamic vinegar and sprinkle on the thyme, salt, and pepper. Toss to coat evenly.
5. Roast for 25 minutes, until grapes are hot and jammy.
6. 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

1. 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.
2. Save the fancy olive oil and balsamic vinegar for another use. Something standard is good enough for this recipe.
3. Serve roasted grapes on a grape tart, spooned over grilled chicken or steak, or as part of an epic cheese board.
4. 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 Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 22Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 88mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g

Did you make this recipe?

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