These roasted grapes on the vine are lightly seasoned with fennel and make a surprisingly simple yet elegant autumnal accompaniment to cheese plates or roasts.
What do you do with roasted grapes?
A lot of things. Namely whatever you’re curious to try. Here, a smidgen of inspiration…
- Placed on crostini with ricotta or cream cheese
- Set on a cheese or charcuterie board
- Tossed in chicken salad
- Served alongside roasted chicken or turkey (in place of cranberry sauce)
- Placed on the plate with grilled steak and blue cheese sauce
- Mixed with Dijon-style mustard as a mostarda for grilled pork tenderloin
- Stirred into wild rice
- Scattered over roasted broccoli, feta, and almonds
- Plopped atop vanilla ice cream
- Nibbled all alone as a snack
Roasted Grapes on the Vine
- Quick Glance
- Quick Glance
- 10 M
- 55 M
- Serves 4 to 6
Preheat the oven to 375°F (190°C).
In a large baking dish, drizzle the grapes with the oil and then sprinkle with the fennel, pepper, and salt. Gently turn the grapes to coat with the mixture. Place the sprigs of thyme on and around the grapes.
Roast the grapes for about 45 minutes, turning halfway through.
Serve, preferably after cooling to room temperature, as part of a cheese or charcuterie board, or as a side to grilled or roasted meats.
*What is fennel pollen and how can I use it?
Fennel pollen is oft referred to as a sort of fairy dust of spices. Rightly so, given its rather magical and complex taste that far surpasses that of mere ground fennel. It has to be experienced rather than intellectually understood. And once you do, you’ll want to sprinkle it on everything. And we do mean just about anything.
Recipe Testers' Reviews
I really wasn't expecting to like these grapes as much as I did. The sweetness of the grapes combined with the licorice taste of the fennel and the fresh herbal thyme is addicting! I kept nibbling on the grapes while wondering how I would use them.
I really had no idea at first and Googled how to use roasted grapes. I decided on crostini. One with peanut butter and one with cream cheese. While not the most attractive crostini, the peanut butter was really good, like a PB&J crostini. Add some bacon and it would be amazing.
These grapes would be the perfect addition to any cheese or charcuterie plate. I’m going to use more tomorrow in some chicken salad. They would really be good tossed into any type of salad or just on their own!
The 45 minutes in recipe was perfect with turning half way. I didn't have ground fennel so I used fennel seeds. I used coarse sea salt.
Serving size really depends on how you use them. If you use them for crostinis you can make enough for a large gathering when allowed again! I think the recipe will go along way whatever they are used for.
Here's the bottom line up front: these grapes are delicious. I would prepare them again though I'm still struggling to figure out the perfect accompaniment.
The best part is that syrupy, savory-sweet liquid that oozes out them. I could eat that with a spoon (which I may or may not have done).
Nothing about the recipe is difficult--a few simple straightforward ingredients put together in no time. The grapes took me about 10 minutes of prep time (washing and drying the grapes and grinding fennel seeds, which I had on hand instead of pre-ground fennel, and cracking the pepper, and assembling in the dish) and then 45 minutes in the oven.
I cooled them for about 30 minutes to be sure they were at room temperature as the recipe suggests, so total time about an hour and 25 minutes.
I served them with some roast chicken and that was fine. My tasters wondered if you could mash them a bit for an alternative to cranberry sauce with turkey. Interesting idea that would probably be a better combo than the chicken. I also tried them with a nice, sharp English cheddar and that was a standout for me. Next time I make them, I'm going to experiment with a cheese board, or maybe on crostini with a ricotta or other rich, mild soft cheese that would catch the juice.
As a point of disagreement, my tasters didn't love the consistency of the grape on its own after roasting, but loved the flavor of the juice--to each his own. Also, next time I would take the grapes off the vine before roasting (of course, you couldn't call them vine-roasted then) because they were a messy pain to remove and weren't that interesting visually.