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roasted grapes

Monday, August 20, 2012
Upon first reading through Nigel Slater’s Ripe, I sat with notebook and pen next to me, jotting down every recipe I wanted to start with. The page filled faster and faster, there were too many recipes, too many ideas. There, in the chapter between gooseberries and hazelnuts was a tiny mention of roasted grapes. Serve with roast pork, steak, or game birds Mr. Slater suggested. I wrote it in parenthesis, there on my page. {roasted grapes}
I pulled out my notebook last week, making a list of ‘end of summer, early fall’ meals, and there is was, almost illuminated for me. {roasted grapes} I’ll try it in something I mused. I threw the little beauties on a pan, so tight and proud dangling from their twigs, drizzled them with oil, then gave them over to the oven. A half hour later I came back and they were ready: their wrinkled jackets slouching, their cold pop now a warm, seeping juice. I let them cool, slightly, and dove in; their flavor soft and sweet, with the tiniest beginnings of a raisin. The little ovals never made it into something, not that first time. They were eaten then and there, our greedy hands and mouths stained with fruit.


Roasted Grapes
adapted from Nigel Slater, Ripe

Snip small bunches of grapes and place them on a sheet pan. Cover them lightly with olive oil. Roast at 400 degrees for 20-30 minutes, until the skins have started to wrinkle and the fruits are leaking juice [smaller grapes will not need as much time].
Mr. Slater recommends serving them with meat, but they can be used in any application you can dream up. Also, they are lovely just by themselves.
  • Reply
    thelittleloaf
    Monday, August 20, 2012 at 9:12 am

    Nigel Slater’s recipes are simply divine. His 30 minute meals cookbook got me through university without a ready meal in sight and I love his use of simple, fresh, seasonal produce. You’ve perfectly captured his ethos, and what beautiful photos too (as always!)

  • Reply
    Ashlae
    Monday, August 20, 2012 at 1:43 pm

    I’ve only ever tried roasting blueberries, but you’ve convinced me – next time I go to the market, I’m bringing home the fattest grapes money can buy. And then I’m gonna roast the heck outta all of them.

  • Reply
    Laura
    Monday, August 20, 2012 at 2:50 pm

    Oh wonderful. I would love to smoosh those juicy beauties on some crusty bread with a bit of soft goat cheese and raw honey all on top. Totally making this happen soon. So lovely.
    xo

  • Reply
    Melody
    Monday, August 20, 2012 at 3:15 pm

    Oh dang! I love grapes so much and can’t wait to try this!

  • Reply
    Alll Kindsa Stuff
    Monday, August 20, 2012 at 3:27 pm

    This comment has been removed by the author.

  • Reply
    Alll Kindsa Stuff
    Monday, August 20, 2012 at 3:27 pm

    So beautifully written I think I can actually smell them roasting…
    L

  • Reply
    la domestique
    Monday, August 20, 2012 at 3:55 pm

    Look at those beauties! I love the burst of warm juice from a roasted grape, and you’ve awakened a serious craving.

  • Reply
    Eileen
    Monday, August 20, 2012 at 6:54 pm

    Aren’t Nigel Slater’s books great? And I mean ALL of his books. 🙂 I imagine these roasted grapes would be especially great over a bowl of vanilla ice cream!

  • Reply
    april
    Monday, August 20, 2012 at 9:54 pm

    I had these roasted graped served over pork shanks and I loved them….. I ate everyone of them before anything else:-)

  • Reply
    charlotte au chocolat
    Tuesday, August 21, 2012 at 10:08 pm

    This is so lovely!

  • Reply
    Staci at Life At Cobble Hill Farm
    Tuesday, August 21, 2012 at 11:48 pm

    I love roasted grapes. The photos are beautiful. I’m not sure how I discovered your blog but I’m so happy I did – it’s wonderful. -Staci

  • Reply
    DebZ
    Wednesday, August 22, 2012 at 5:09 pm

    Beautifully written and photographed, and inspiring!

  • Reply
    Eating In Season + Healthy Halloween Treats – CANH
    Friday, October 19, 2018 at 11:50 pm

    […] Grapes:while grapes are delicious on their own, roasting them takes the flavor profile up a notch. Incorporate with other baked veggies or in a salad. […]

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