I bust out this recipe (originally a component of another recipe printed in Gourmet magazine) in the fall, when I'm ready to start roasting things again and when beautiful red grapes can be found at the farmers' market. Use as a quick relish for roasted chicken (reduce the sugar in the recipe), or pair with a strong, hard cheese, like cheddar. Top lemon custards, cheesecake or vanilla ice cream with them. You can also experiment by adding fresh herbs (like lemon thyme or lavender) to the grapes before roasting, or toss in a couple of tablespoons of walnuts or pinenuts.
2 cups red seedless grapes, halved
1 tbsp melted butter
1-2 tbsp sugar
1 tbsp balsamic vinegar
Preheat oven to 425°F.
Combine all ingredients in a shallow baking pan and let macerate for at least 15 minutes.
Roast grapes in oven for about 10 minutes, shaking the pan occasionally, until tender.
Learn more about grapes in Megan’s full post on Ecocentric Blog.