Lately there seems to be an influx of herbs making their way into sweet desserts, so when I saw this recipe for roasted grapes with rosemary, I was curious. I love just about anything roasted as the surround heat in an oven tends to concentrate the flavors into an intense version of the original.
This recipe is so easy to prepare, you simply must try it! I put the grapes and rosemary sprigs in a bowl and added some olive oil and then tossed them with my hands to coat before placing them on the baking sheet. I served them slightly warm over some vanilla ice cream and even added some crispy rosemary leaves to the top. These are also great to eat on their own or add them to some plain Greek yogurt and top with a handful of muesli for a special breakfast treat! I could also imagine these served alongside a savory herb pork roast. If you think of other uses, please let me know!
Recipe by: Not Without Salt (Adapted from Molly Stevens All About Roasting)
- 1 lb. red, seedless grapes
- 1 1/2 Tbs. Olive Oil
- 3-4 Sprigs Fresh Rosemary
On a parchment lined sheet tray, add the grapes and rosemary. Drizzle the oil on and stir to coat. Roast in a 300F oven for 1-2 hours depending on desired tenderness/texture.