Balsamic Roasted Grapes

  4.4 – 14 reviews  

There are countless applications for simple syrup, and this rhubarb variation gives anything you add it to a distinctive and delectable flavor. Sprinkle 1 to 2 ounces over ice cream or pancakes, or add them to sparkling water, iced tea, champagne, or a cocktail! For up to a week, keep in a glass jar in the refrigerator. Can be frozen for a future use.

Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Servings: 6
Yield: 6 servings

Ingredients

  1. 3 cups red or green grapes
  2. olive oil
  3. 1 tablespoon chopped fresh thyme
  4. 1 tablespoon chopped fresh oregano
  5. 1 tablespoon balsamic vinegar, or to taste
  6. salt and ground black pepper to taste

Instructions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Combine grapes, olive oil, chopped thyme, and chopped oregano together in a bowl and lightly toss to coat. Place grapes on baking sheet.
  3. Bake in preheated oven until grapes begin to wrinkle and split, about 15 minutes. Drizzle with balsamic vinegar and season with salt and ground black pepper.

Reviews

Travis Myers
I’ve made this twice now; the first batch was excellent. I used red grapes and wound up looking them a very long time (I checked it frequently though,) as they were not wrinkling or splitting, but they were surprisingly delicious- and I usually don’t even like grapes. I accidentally overcooked the second batch and that was not pleasant, so definitely keep an eye on it.
Scott Williams
Excellent! I used Moon Drop Grapes and had to roast them for 30 minutes before they started to wrinkle and split. I enjoyed these so much and will make them on a regular basis. Thanks for the recipe, Olivia!
Priscilla Holt
I turned this recipe into a delicious sauce by cooking it on the stove top. It was absolutely fantastic served over a white fish fillet! I have used this sauce with cod, baramundi and grouper so far, and intend on trying it with venison. Brilliant recipe! Thank you for sharing it.
John Gomez
I guess I got the wrong kind of grapes because even after about 30 minutes they were still not wrinkled or split. I have not finished them yet because they are just out of the oven
Diane Benson
Ten stars for sure. WOW.
Amanda Miller
These were surprisingly very good. It took 30mins for them to wrinkle in my oven. Will definitely make again.
Angela Carter
Delicious addition to our happy hour options. This dish gives a lovely dipping syrup for your leftover pieces of crusty bread.
Leslie Stephens PhD
I had to talk myself into eating them so of course I did not like them. My husband first called them “interesting” and later said he did like them. So they weren’t a total flop but I won’t make them again either.
Heather Martin
Keeper for sure! Three of us went through a whole bowlful with cheese and crackers. Minor variations: I used black moondrop grapes, dried herbs because I didn’t have any fresh, and a white balsamic vinegar which is probably a little lighter a taste than regular. All-in-all, a delightful surprise for everyone!
Jeffery Bryant
Delicious. Did not taste anything at all like expected. Made me think I was in Italy!
Allison Clark
My grapes bleached while cooking and I offered them to my family as eyeballs. However, they were pretty good! Everyone thought baked grapes sounded weird, but they finished them off and I didn’t get any negative reactions! I’ll try them again.
Rhonda Perez
I could not believe how good these are, especially when you eat them when they’re still warm. Everyone who tried them was totally taken by surprise, in a good way.
Beth Rodriguez
These were really good. Served it with smoked gouda and white wine. Great happy hour for me and my husband.
Debra Wheeler
Easy and very good! Can see serving in a bowl on a cheese platter. Would go great with red wine too. The texture was surprising and pleasing.

 

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