Oven roasted grapes

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What happens when grapes meet an oven? Sometimes all it takes is putting something familiar in the oven and meeting it again.

Grapes. The most common fruit, the most snackable, and the one that comes best at the end of a meal, as a dessert. With a little as olive oil, salt, pepper, and a hit of heat in the oven, it becomes a surprising player. The heat caramelizes, the sugar concentrates, the skin wrinkles, and the flavor deepens.

A simple recipe that turns sweet grapes into caramelized grapes. What do you need? Heat, salt, olive oil. That's it.

Where do we put roasted grapes? On a cheese wheel, on grilled meat, on a piece of toast.

A word before Use red or black Grapes. Make sure they are seedless. (Dahh) You want your grapes flavor to bite? add a bit of balsamic vinegar

Oven-roasted grapes

Ingredients

• 800-900 grams of washed grapes without the stem

• 2-3 tablespoons olive oil

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• Optional: 2 sprigs of thyme

• Optional, 1/2 teaspoon balsamic vinegar
  

Preparation

1. Preheat the oven to 425 degrees.

   In a heatproof dish, place the grapes in an even layer, coat them with olive oil and sprinkle with salt and black pepper. If you choose to add thyme or any other herb and balsamic vinegar now is the time. Put in the oven for 20-30 minutes or until the grapes begin to burst. (Even if I tried, I couldn't extend this recipe.) Serve hot or at room temperature. Enjoy.