- Makes: 6 servings
- Hands On 5 mins
- Total Time 16 mins
Somewhere on the road from fresh fruit to chutney, you'll find these rubylike beauties, slicked in olive oil and oven-warmed to concentrate their sweetness. They're a perfect match for cheese or cured meats.
red seedless grapes
coarsely chopped fresh thyme or rosemary
- Preheat oven to 425 degrees . Using kitchen shears, snip grape bunch into small clusters. Arrange on a baking sheet. Drizzle with olive oil and gently rub onto grapes to coat lightly. Sprinkle with salt and pepper. Roast for 8 minutes, then sprinkle with coarsely chopped fresh thyme or rosemary. Return to the oven and roast another 3 to 5 minutes, or until grapes have softened and puckered or split a bit. Serve warm, as an accompaniment to cheese.
(Thyme-Roasted Grapes)Servings Per Recipe 6, pro. (g) 1, calcium (mg) 8, cal. (kcal) 72, vit. A (IU) 54, iron (mg) 0, Fat, total (g) 2, vit. C (mg) 2, chol. (mg) 0, Thiamin (mg) 0, sat. fat (g) 0, Riboflavin (mg) 0, carb. (g) 14, Niacin (mg) 0, Monounsaturated fat (g) 1, Pyridoxine (Vit. B6) (mg) 0, Polyunsaturated fat (g) 0, Folate (µg) 2, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 0, fiber (g) 1, sodium (mg) 98, sugar (g) 12, Potassium (mg) 146