Keeping a stash of simple beautiful desserts like this one, is the key to effortless entertaining. Think of how many times you’ve wanted to invite a new†acquaintance†but knew you didn’t have time to bake anything special. Simple desserts like these, bring a sense of awe to the table. Who knew easy and elegant could come together so beautifully?
We typically have a dessert after our Saturday evening meal. Dad and the kids set up a board game while I make a quick dessert. It makes family night just that much more special. Roasted grapes are a favorite with the kids, as roasting definitely brings out the natural sweetness and with a dash of cayenne pepper, these grapes have a delicious depth with a bit of a kick. Note: If serving it to the little ones, I leave the cayenne out, but my teenagers enjoy them either way.
It’s important to purchase organic grapes (particularly imported), as they are in the dirty dozen list of most pesticide laden produce†and due to packaging have a doubly large carbon footprint.
| Roasted Grapes | Print |
- 2-3 cups organic grapes, removed from stems
- 2 tablespoons butter
- Pinch of sea salt
- Pinch of cayenne pepper, optional
- Preheat oven to 400 degree.
- Melt butter over medium heat in a 10-12? oven proof skillet. Add grapes and stir, making sure all the grapes get coated with butter. Sprinkle in salt and cayenne pepper.
- Bake for 15 minutes at 400 degrees. Serve warm.
cara says
This looks delicious! I never would have thought of roasting grapes, OR using cayenne. Yum!
Claire at Plant & Plate says
Nice. I’ve tried replicating the schiacciata d’uva (focaccia topped with champagne grapes and anise seed before baking — the grapes get all deliciously roasted and caramelized and concentrated) I used to get from Sullivan Street Bakery, but never tried roasting grapes on their own. Will have to try it.
bob raymond says
Love this idea. Would green grapes work in this recipe?
Rachel Jones says
I’m sure they would, we haven’t tried them yet with this recipe. But I think any grapes would be delicious. Please let us know if you do it and how it turns out!
Lea says
This sounds and looks wonderful. Thank you.
Lan says
Will this method work with concord grapes? My family doesn’t like raw concord grapes by themselves and I’ve been looking for a simple recipe to make with them since they (and almost no other varieties of grapes) are being in abundance right now locally where I live. Thanks!
Rachel Jones says
I’ve never done it Lan, it’s been a long time since I’ve had concord grapes to do anything with. If you test it out, please let us know how it is!
Amy says
I LOVE this idea and I know my kiddos will, too. Yum!
Marysia says
What a waste of the grapes!
Why roasted and keeling all the vitamins and minerals while you better can eat them raw.
Gabrielle says
Any chance this would work with the organic grapes I tossed in the freezer when the CSA was just too generous?
Rachel Jones says
I’ve never tried cooking with frozen grapes, so not sure.
Wendy says
Butter is murder. How about olive oil? Grapeseed oil?
Danielle says
I too, try to stay away from butter, I’m wondering what would happen if you skipped the sauté and threw them in the oven after coating them with honey. Mm.
epk says
Thanks for the great idea! I tried with olive oil and only salt as I don’t have any cayenne pepper on hand and am enjoying them now. I had the idea to puree or chop the grapes after roasting to make a tapenade, then spread it on a mild creamy cheese with bread or crackers. It would be nice to find a cheese alternative for vegans but I can’t think of one.