Roasted Muscadine Grapes


  • 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


  1. Preheat the oven to 425 degrees.
  2. 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.
  3. 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.
  4. Pour the olive oil and vinegar over the grapes. Add the rosemary.
  5. Toss to combine. Make sure the grapes are in a single layer.
  6. Roast in the oven for about 30 minutes or until the grapes have slumped down and begun to give off some liquid.
  7. 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.