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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.

roasted grapes in a bowl with a spoon
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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.

ingredients in bowls
  • 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.

step by step
  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

How do you serve roasted grapes?

Serve them on a grape tart, spooned over grilled chicken or steak, or as part of an epic cheese board.

Can I make them in advance? What about leftovers?

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.

More favorite next-level condiments

roasted grapes in a white pan

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roasted grapes in a white pan
4.66 from 69 votes

Roasted Grapes with Balsamic and Thyme

By Carolyn Gratzer Cope
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: 5 minutes
Cook: 25 minutes
Total: 30 minutes
Servings: 8
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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

  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

Serving: 1, Calories: 22kcal, Fat: 2g, Polyunsaturated Fat: 2g, Sodium: 88mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Sauces and Condiments
Cuisine: American
Tried this recipe?Mention @umamigirl or tag #umamigirl!

Hungry for more?

Subscribe to Umami Girl’s email updates, and follow along on Instagram.

Hungry for More?
Subscribe to Umami Girl's email updates, and follow along on Instagram.
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Carolyn Gratzer Cope Bio Photo

About Carolyn Gratzer Cope

Hi there, I'm Carolyn Gratzer Cope, founder and publisher of Umami Girl. Join me in savoring life, one recipe at a time. I'm a professional recipe developer with training from the French Culinary Institute (now ICE) and a lifetime of studying, appreciating, and sharing food.

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