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Thyme-Scented Roasted Grapes

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Roasted grape recipes--if you can call them that since they are more like methods--vary greatly in terms of temperature and time: everything from a half-hour at a moderate temperature to a few minutes under the broiler.

I am happy to share my favorite approach including my secret ingredients: olive oil and fresh thyme. While I prefer my roasted grapes only slightly shriveled and caramelized, if you would rather they break down further, just adjust the time and/or temperature accordingly.

Enjoy with vegan cheese spreads, nuts or, heck, just by themselves!

Thyme-Scented Roasted Grapes

Ingredients

  • 1 tablespoon olive oil
  • Pinch sea salt
  • Pinch freshly ground pepper
  • 1 teaspoon minced fresh thyme leaves (or, if the leaves are tiny, just leave the whole)
  • 1 to 1 1/4 pounds red seedless grapes, stem on (I like a whole cluster or several medium size clusters, but you can roast individual grapes if you prefer)

Preparation

  1. Preheat oven to 425 degrees.
  2. Pour olive oil into a roasting pan.
  3. Sprinkle with salt, pepper and thyme.
  4. Lay grapes on top and roll the cluster(s) in the oil to coat.
  5. Roast for 5 minutes, turn grapes over, and roast for an additional 5 minutes or until grapes are slightly shriveled.
  6. Let cool to room temperature before serving.

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AUTHOR & RECIPE DETAILS


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Betsy DiJulio, a vegan blogger, freelance writer, and food stylist, Betsy DiJulio is the author of The Blooming Platter Cookbook: A Harvest of Seasonal Vegan Recipes (Vegan Heritage Press, 2011) and writes the “Green Scene” column for Hampton Roads Magazine, among other regional and national freelance gigs. A lifetime cooking enthusiast, Betsy has worked as a caterer, taught private cooking classes, and won national recipe competitions. See Betsy’s website at The Blooming Platter.


 

 



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