I love simple tricks that spruce up a meal. It can be as simple as finishing with sea salt flakes, or even just using an ingredient in a new color to bring an element of surprise to dinnertime. (Rainbow Carrots are automatically fancier, for example!) Roasted grapes are one of those tricks for me. Not only do these soft and sweet bursts of flavor impress, but they’re effortless and just plain delicious. Cooking grapes may be a little unexpected, but we roast all kinds of other fruits. We bake pears with sweet potatoes for a sweet-savory holiday side, or load apples with warming spices for an easy and cozy dessert. Why not grapes? Raw grapes are a snappy and refreshing snack, but when roasted, they transform into an elegant and elevated treat. Roasting caramelizes the grapes, concentrating their flavor and creating a jammy texture. Roasted grapes are also versatile. My favorite way to serve them is as a snack or appetizer with creamy burrata and toast. They also make an easy appetizer, add sweetness to salads and grilled meats, garnish a dessert, and revitalize leftovers. Like Quick Roasting Tomatoes, this simple technique is also a great way to salvage grapes that are a little past their prime. If they’re no longer crisp enough for snacking, I throw them in a roasting pan and watch them transform into jammy gems of sweet-tart goodness.
Ingredients for Roasted Grapes
While you could just roast grapes on their own to a delicious effect, I like to add herbs, olive oil, and vinegar for a boost of flavor. Here’s what you need:
Seedless table grapes: I like the balance between sweet and tart that red grapes have, but you can use green, red, black, or a mix. Extra virgin olive oil: Olive oil adds richness and prevents the grapes from sticking to the pan. Use a high-quality extra virgin variety for the best flavor. Sherry vinegar: A splash of sherry vinegar adds acidity to balance the sweetness of the roasted grapes, as well as complexity. Sherry vinegar has extra depth with a caramel, vanilla flavor. Salt and pepper: Enhances the flavor of the grapes. Fresh thyme: Thyme perfumes the grapes with its herbaceous, aromatic flavor. You can substitute with fresh rosemary sprigs or sage leaves.
How to Make Roasted Grapes
I don’t even bother with a bowl. Simply combine everything right in the pan while the oven preheats. After 25 minutes of roasting, the grapes typically burst and will just begin to char. Here’s how to make them:
Get ready: Preheat the oven to 425°F. Season the grapes: Add 3 cups (about 1 pound) of grapes to a baking sheet and toss with 1 1/2 tablespoons olive oil, 1 1/2 tablespoons vinegar, 1/4 teaspoon salt, and a good grind of black pepper. Add a few sprigs of thyme. Roast: Bake in the hot oven for 20 minutes, or until the grapes start to burst and char in places. Serve as a side, on toast, with cheese—see more ideas below.
Ways to Mix it Up
Depending on your taste and how you’ll serve them, there are countless ways to flavor roasted grapes. You can adapt this recipe using whatever grapes you have on hand, your favorite vinegar, adding extra sweetness, or changing out the herbs.
Use different grapes. You can roast green, red, or black grapes or a mix of all three. Concord grapes are also good for roasting. Try different herbs. A few sprigs of fresh thyme or rosemary, or a few leaves of fresh sage all pair well with grapes. You can try 1 teaspoon of fennel seed or anise. You can substitute fresh herbs with one teaspoon of dried rosemary, thyme, or herbes de Provence. Use a different vinegar. Try Balsamic vinegar (rich, complex caramel flavor), red wine vinegar (warm fruity flavor), or white wine vinegar (bright, light flavor). You could also substitute the vinegar for lemon or orange juice, or finish with a drizzle of Balsamic Glaze. Add more sweetness. If you plan on using roasted grapes on a dessert, or you prefer them a little sweeter, add a tablespoon of sugar, brown sugar, or maple syrup. Add nuts. After roasting, add chopped toasted walnuts, pecans, or pine nuts for a nutty crunch.
How to Use Roasted Grapes
Roasted grapes are a versatile addition to any course from savory to sweet, or a delicious snack in their own right. Here are some of my favorite ways to use roasted grapes:
With burrata or on a cheese plate: My favorite and easiest way to use roasted grapes is alongside a ball of creamy burrata and some crackers or croûtes. Make sure to spoon the juices from the roasting pan over the burrata for extra flavor. You can also add them to a Cheese Board. For a fancier presentation, leave the grapes on the vine when you roast them. On ricotta toast: Roasted grapes served on top of whipped ricotta spread over crusty bread make a sweet and savory, creamy and crunchy, snack. Ricotta toasts with roasted grapes are an easy but impressive appetizer I love to put together for guests. In a salad: Roasted grapes add a pop of sweetness to salads. I love how they pair with peppery arugula. I made a salad with arugula, mozzarella, pine nuts, and roasted grapes, and dressed the salad with the pan drippings. You can add them to your favorite salad recipe, replacing or in addition to the fruit already called for. Try adding roasted grapes to this Celery Salad or extend the season of this Summer Berry Salad by replacing the berries with roasted grapes. With roasted or grilled meat: Serve roasted grapes as a condiment for roasted meat, like chicken, pork, lamb, beef, or even a steak. Add a spoonful of roasted grapes to servings of Garlic Herb-Crusted Rack of Lamb or try the magical combination of grapes and Dijon mustard with this Skillet Garlic Dijon Chicken. With roasted vegetables: You can add the grapes to roast alongside veggies or add them to spruce up leftover vegetables from earlier in the week. I especially love them with Roasted Cauliflower or Roasted Fennel. Simple weeknight dinners: If you love roasted grapes, try roasting them alongside Braised Chicken Thighs. On dessert: Serve roasted grapes with dessert, like ice cream or frozen yogurt, or on the side of a slice of cake, like this Yogurt Cake.
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