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.
Servings: 8
Calories: 22kcal
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
Serving: 1 | Calories: 22kcal | Fat: 2g | Polyunsaturated Fat: 2g | Sodium: 88mg