Roasted grapes make a delicious snack or an accompaniment to many meals. If you ever find yourself with extra grapes, roasting grapes in the oven is a great way to use them up. With just a few simple ingredients, you can learn how to roast grapes with this easy tutorial.
If you haven’t roasted grapes before, you’re in for a real treat! Roasting grapes in the oven is a magical experience, if you ask me.
Don’t get me wrong, grapes are delicious as is for snacking and adding some crunch fruit salads. But, roasted grapes take this fruit to the next level!
Sweet and juicy with a beautiful, deep flavor. The skin of the grapes bursts a bit in the oven and lightly blistered and caramelized. The inside is juicy, with a jam-like consistency. It honestly tastes a bit like a wine flavored jam.
What to Do With Roasted Grapes
There are so many things you can do with roasted grapes. They’re great just for snacking, but they really shine when they’re added to other dishes.
You can top them on a pizza, serve them on a cheese board, or spoon them over grilled chicken.
For an easy appetizer, you can use them in my Sweet Potato Rounds with Roasted Grapes and Goat Cheese recipe.
How to Roast Grapes
Roasting grapes in the oven is very simple. All you need is a few simple ingredients, like red grapes, avocado oil, and salt, to make this delicious snack.
I tend to like to take my grapes off the vine since I use them in other recipes, but if you’re making them for snacking, you can leave the grapes on the vine for cooking.
The preparation for this technique is simple. All you have to do is toss your red grapes in a bowl with avocado oil or another high heat cooking oil and some salt.
Then, you spread them out on a baking sheet and roast in the oven.
How Long to Cook Roasted Grapes
I typically roast grapes in the oven at 400-425F. If I’m only roasting grapes, I’ll stick to the higher temperature of 425F.
If I’m also cooking something else, like my sweet potato rounds, then I’ll lower the temperature to 400F depending on what I’m cooking. You want the grapes to burst in the oven ever so slightly, but I still like some of them to hold their shape, so you don’t want to overcook them.
The grapes are done when they just start to burst. Remove them from the oven and they’ll continue to blister a bit more as they cool.
How to Store Roasted Grapes
While I tend to serve the roasted grapes right away, you can also store them for future use up to 4 days. Just transfer to an airtight container and place in the refrigerator.
If you’re preparing a cheeseboard ahead of time, roasted grapes are a great option to make ahead to serve alongside your meats and cheeses.
- 2 cups red grapes (seedless)
- 1 tablespoons avocado oil ( or other high heat oil)
- 1/8 teaspoon fine sea salt
- Preheat oven to 425F.
- Add red grapes to a baking sheet.
- Drizzle with oil and toss to coat. Sprinkle with sea salt. Arrange on a baking sheet in a single layer.
- Bake at 425F for 15-20 minutes, until the grapes start to burst, have slightly blistered skin and have shrunk in size.
- Remove from the oven and let cool slightly before transferring to a serving dish.
I bought green grapes that were too sour to enjoy in the traditional way. Rather than through them out, I searched online for a way to use them. Who knew you could roast grapes? We were very surprised how delicious they are. We had them on a Triscuit with a sliver of sharp cheddar cheese and topped with their jammy goodness. I am already planning how to serve my next batch as an appetizer to guests.
why do thy have to be seedless? Does it affect the end result or is it simply people dont want the seeds in their mouth?
Hi Ginny, It’s just easier with seedless for the reason you stated. The recipe will still work with grapes with seeds, but you’ll have to take the seeds out after roasting or spit them out. I just find it easier to use seedless so I can serve the roasted grapes on whatever appetizer I’m doing and not worry about telling my guests there are seeds in them. But if you have grapes with seeds in it, this will still work. Hope this helps!
I like that you’ve used sea salt with the grapes. The recipe sounds wonderful and I’ll be making them shortly as I have a frig full of grapes that I want to use up.
I’ve roasted apricots and prune plums with great outcomes. I’m sure the grapes will be added to my inventory. Easier to make than a jam and just as delicious if not more so. Thank you!