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