1 1/2 lbs
red seedless grapes
( black or green work well also)
1 1/2 teaspoons
1/2 bunch rosemary (optional) or 1/2 bunch
- Preheat oven to 425 degrees.
- On a large, rimmed baking sheet, combine all ingredients, tossing with a spatula to combine. If using herbs, be sure to coat the branches with olive oil to prevent burning.
- Transfer baking sheet to oven and roast, shaking pan intermittently, until grapes have burst and grape juice begins to thicken, about 30 minutes.
- Let cool slightly and transfer to serving vessel.