We all know that root vegetables really sing when roasted, but a visit in the oven can bring out complex flavours in all sorts of foods, even unexpected ones like grapes.
Photo by F Delventhal.
To draw out deep, raisin-y flavours, simply toss the de-stemmed grapes in a bit of olive oil and salt, maybe some fresh herbs if you’re fancy, then roast on a sheet pan for half an hour at 220°C. The outsides will get invitingly blistered, while the insides get sticky sweet and jammy.
Once they’re done, throw them in a salad with some good blue cheese, use them as a condiment for roasted meat, or elevate a dish of ice cream by using them as a topping. There’s also no shame in keeping it simple and spreading them on a thick piece of toast with goat cheese. (Once you’ve done that, check out the link below for even more great foods that are surprisingly delicious when roasted.)
These Ingredients Are Unexpectedly Great When Roasted [Bon Appetit]