These Balsamic Roasted Grapes have found their way into quite a few dishes in my kitchen lately. Their sweet roasted flavor compliments so many things from sharp and tangy cheeses to buttery and mellow ones like Brie. Top ice cream, salads and even savory dishes with these beauties.
This time of year, I’m taking every chance I can to switch on my oven. I’m sitting here freezing at the moment. These first few chilly days always get me.
As much as I love to snack on fresh grapes, these roasted lovelies have me kind of enchanted. Roasting grapes deepens their flavors, making them a bit more complex and kind of fancy, really. They are simply perfect paired with cheese. We’ve been enjoying these with my favorite Cabot clothbound cheddar and more recently, on top of a wheel of warm buttery brie.
These are also wonderful on top of a fall salad. Try pairing it with other roasted veggies, like butternut squash, sweet potatoes or carrots.
- 1 pound red or black seedless grapes
- 2 tablespoons extra virgin olive oil
- ¼ cup balsamic vinegar
- kosher salt
- black pepper
- Preheat your oven to 400 degrees.
- Place the grapes on a baking sheet. Drizzle with olive oil and about 2 tablespoons of the balsamic vinegar. Sprinkle on some salt and pepper. Bake for 30 minutes, giving the pan a shake every 5 to 10 minutes to avoid burning the sugars.
- Drizzle with the remaining balsamic as soon as you remove them from the oven and toss.
- Serve warm.
- To serve over brie, remove the wheel of cheese from your refrigerator for a minimum of one hour. This will allow the cheese to soften and for the flavors to develop. If you prefer a "melty" brie, pop the wheel onto a baking sheet and into the oven after you've remove the grapes, for just about three to five minutes.
Store roasted grapes in the fridge, and warm them up just before using in a 400 degree oven for about 10 to 15 minutes.
These grapes pictured are honestly not roasted as long as I prefer. I didn't want them to appear overdone for the images, but really, roasting them longer would have looked just as great. I like them as roasty as possible. Test them as you go and roast to your preference.