This recipe was in the latest cooking pleasure magazine and is so easy and wonderful. The sugars start to caramelize, deepening the color and oh, the flavor. Perfect accompaniment to a cheese platter - Brie, Gorgonzola, Camembert, etc.
- Heat oven to 500 degrees F.
- Place grapes in a plastic bag and drizzle with oil.
- Toss in the bag to coat evenly.
- Place on a baking sheet.
- Bake 10-15 minutes or until the color deepens and the skins just begin to split.
- Cool on a plate.
I do this often and serve with sausages, roasted chicken or pork. The only difference is that I will sometimes add a sprig of something herby (rosemary, oregano, whatever goes with the meal) and do this in a foil pouch. Also works well on a grill. Since I tend to serve this with a roasted meat, I simply pop it in the oven at whatever temp its already on. I also remove the stem for easy of eating. A wonderful sauce collects at the bottom of the foil. Great post!
I thought this was great! The grape's taste isn't as sweet but just sweet enough! I didn't serve these with cheese, I just ate them plain! Thanks for the recipe Bergy!
Food.com won't let me give this 10 stars, so I had to suffice with 5. This was great!<br/><br/>I roasted an entire bunch of grapes (about 4 cups) and got a very small bowl of finished product, so don't be afraid to double the recipe as I did.<br/><br/>I tossed the grapes in a bowl instead of a bag, and I roasted them in a 500 degree convection oven for something like 25 minutes. Be careful--when you open the oven to check on the grapes, you may be hit in the face with a cloud of hot steam if your grapes are quite juicy. One other thing to note is that you MUST use a rimmed baking sheet, as there was quite a bit of juice. Some recipes have you boil the juice down with honey to make a sauce, but I didn't bother.<br/><br/>I served the grapes with a cheese plate. What a great combination--salty, sharp cheese and unctuously sweet roasted grapes.<br/><br/>One final note: my grapes didn't burn, but the juice on the edge of the pan was just about to when I pulled the pan out of the oven.