This is one of those little sweethearts-of-a-recipe. It’s fast, easy and just supremely delicious. It’s good warm or at room temperature. I plop them on top of salads, serve them on the side of a grilled pork, chicken or salmon, or smear them on some nice toast with a bit of brie. Note of Caution—We never, ever, ever dig into these orbs of sweet, juicy goodness immediately after removing them from the oven. These are screaming hot and will burn your mouth beyond recognition. I’m serious here. So don’t touch them before they’ve been resting for at least 10 minutes. The good news? They are really better at warm-room temperature. And, you can make these the day before and reheat them slightly or just bring them back to room temperature.
This is so incredibly simple, it’s almost embarrassing. Grapes, olive oil, blueberries, kosher salt. That’s it. Pull the grapes from their stems, dump them into a pan; I use my cast iron skillet. Then drizzle with olive oil, toss and into the oven. After six minutes, remove the skillet, add the blueberries, toss and return the pan to the oven. Roast for three or four minutes longer. That’s it. This recipe is however, all about the grapes. And you can certainly, and many times I do, omit the blueberries and just roast grapes. And there will be juice, particularly with the addition of blueberries. The juice is wonderful as a base for a vinaigrette, with an added hit of Dijon mustard. And, as you know, The Goddess loves options. Sooooo, you can add some garlic slivers, fresh herbs like rosemary, sage or thyme and a few grinds of black pepper. But, really, this is just great as is. I’ve given quantities, but these are more or less, proportions, rather than set amounts. See how flexible we are? This recipe works best with seedless red, black, concord (yes, Virginia, they are available) or the newer, Moon Drop grapes. Note there are no green grapes. You can certainly use them, but their color does change when roasted. I just find the darker grapes to be more attractive and visually appealing. Also of not, this roasting process can be done with seeded, Bing or Montmorency (sour) cherries, to a fine and wonderful end product. The roasted grapes are excellent on a salad, but also the can shine on pizza, grilled cheese sandwiches, with goat cheese or ricotta and are wonderful as a “dessert” sauce (this is where the juice is really important) with vanilla ice cream or whipped sweetened mascarpone cheese and sprinkle of toasted walnuts.
Roasted Red Grapes with Blueberries
- 2 cups seedless red grapes, removed from their stems
- 1-2 tablespoons good olive oil
- 1/2 cup large blueberries
- Kosher salt
Preheat your oven to 400°F. Get out a cast iron skillet (or an heavy-bottomed, oven-proof pan). Wash the grapes and blueberries, of course. Pull the grapes from their stems and drop them into the skillet. Drizzle with the olive oil; toss to coat. Place the pan in the over for 6 minutes. Remove the pan from the oven; add the blueberries and toss to combine and coat with the oil. Return the pan to the oven. Continue to roast for an addition 3-4 minutes or until the grapes just begin to split. There will now be some juice in the skillet. Remove the pan from the oven. IMPORTANT: Cool the grapes for at least 10 minutes before serving, or risk a nasty burn. Sprinkle with salt before serving.
Serve at room temperature in salads, with grilled or roasted pork, chicken or salmon, or with cheese.
NOTE: You may add some rosemary, chopped sage or thyme leaves (lemon thyme is particularly nice) to the grapes and oil. Toss to distribute and continue with the recipe. You can also leave the grapes on their vine, rub them with oil and place alongside a pork tenderloin during the last 6-8 minutes of roasting. It makes a striking presentation.
Roasted Red Grapes with Blueberries Recipe©Marcia Lahens 2019. All rights reserved.