Ingredients
- 1 1/2 pounds grapes (red, black, or green grapes, I'm not a big fan of the green, but that is my opinion)
- 4 sprigs of thyme or rosemary (rosemary is very strong, so don't use more than 1), optional
- 2 tablespoons oil (olive oil)
- Pinch sugar, optional (I prefer to add it)
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh ground pepper
How to Make
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Step 1: Grapes ... Line a baking sheet (with sides) with parchment paper or foil (for easy clean up); and, add the grapes, on the vine or off - your choice. Then drizzle the olive oil over the grapes, a pinch of sugar, salt, pepper, and herb sprigs; then, toss to combine. Make sure the grapes are spread out, and not on top of one another - just shake the pan a couple of times.
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Step 2: Note: If serving as a side dish, I will keep them on the vine; otherwise, I like to remove them. It really depends how you plan to serve them. Also, I like to use thyme as my 'main' herb; but, 1 sprig of rosemary is a nice addition.
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Step 3: Bake ... In a 425 degree oven, middle shelf, until they are done. Remember, 10 minutes for a firmer grape which is perfect for a side dish or cheese platter; but, you can cook them 20-25 minutes for more of a sauce (almost a chutney type of consistency. Both are equally as good.
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Step 4: Serve and ENJOY! ... These can be served warm or chilled. These will stay 4-5 days in the refrigerator. I like to keep mine in a mason jar.
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