Roasted Grapes and Carrots

 
  • Cooking and Prep: 30 m
  • Serves: 6
  • Contains:

Grapes, in my opinion, are the unsung heroes of the culinary scene. I recently brought a salad with roasted grapes in it to a sheva brachos we were co-hosting. Everyone loved it, and several people asked me what that fruity taste that they couldn’t place was. When I admitted it was roasted grapes, the woman sitting next to me said, “Estee, if I had seen a recipe with roasted grapes I never would have tried it, but now that I’ve tasted it, I’m going to make it.” I hope you try it too!

Ingredients (10)

Main ingredients

Start Cooking

Prepare the Roasted Grapes and Carrots

  1. Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).

  2. Place the grapes and the carrots in a large bowl along with the spices and oil. Mix everything together and spread on a lined baking sheet. Roast for 20 minutes.

  3. Add parsley and toss. Serve warm or room temperature alongside meat or chicken.

  4. Drizzle with whole sesame tahini, if desired, before serving.

Variation:

For a slightly different taste, heat  one tablespoon oil in a wok and add two frozen garlic cubes. Add sugar snap peas and stir-fry over high heat. Toss into the carrot and grape mixture. Serve warm.

Credits

Photography: Moishe Wulliger

Food Styling: Renee Muller

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