- 1 pound (about 4 cups) muscadine grapes
- 2 Tbsps extra virgin olive oil
- 2 Tbsps balsamic vinegar
- 2 3-4-inch sprigs of fresh rosemary
- Preheat the oven to 425 degrees.
- Select a baking dish or rimmed sheet pan that is large enough to hold all of the grapes in a single layer. Line it with parchment paper and set aside.
- Slice each grape in half and flick out any seeds. They are about the size of a sunflower seed and easy to remove. Place the grapes in the parchment-lined pan.
- Pour the olive oil and vinegar over the grapes. Add the rosemary.
- Toss to combine. Make sure the grapes are in a single layer.
- Roast in the oven for about 30 minutes or until the grapes have slumped down and begun to give off some liquid.
- Discard the rosemary and serve the grapes, making sure to include the syrupy pan juices.
Grapes can be served warm or allowed to cool first. I suspect they would keep for several days in the refrigerator but we’ve never had any around long enough to find out. Yield: about 2-3 cups
Source: From Lindsey Kastner, who lives, cooks, and blogs as “Please Pass the Peas” in Wilmington, NC. See her full blog post on this recipe here.