Grapes have always been one of my favorite fruits. I remember as a kid in summertime I used to love freezing them. Cool and refreshing, yes, but also so incredibly sweet (if you’ve ever had ice wine, you’ll know what I mean). Roasting also brings out grapes’ natural sweetness. I serve my roasted grapes with pan-seared chicken cutlets and thyme-buttered orzo, for a delicious take on the classic chicken with grapes. It goes to show, grapes can be much more than a snack or a pretty addition to a cheese platter.
A Couple Ideas for Variations: Just a couple things I want to mention. I used thyme (not only because it goes so well, but also because I seriously love it), but I also think tarragon would be great in this dish. Also, I deglaze the pan with a little red wine vinegar, but if you prefer you can use red wine instead. To do so, omit the sugar and add a splash (maybe 1/4 c cup or so) of red wine (off the flame), then cook until reduced by half and proceed with the recipe. Oh, one last thing…it might be fun to try a green grape variation with white wine vinegar (or whine wine) and maybe some fennel, in which case I would definitely go with tarragon to accent the licorice-y flavor of fennel (and maybe serve it with pan-seared or poached fish!). Ok, I’m pretty excited now. ;) 
Roasted Grapes with Shallots & Thyme
(Yield: 2 servings)
4 oz (about 8 small) shallots or pearl onions
1 tsp olive oil
1 tsp butter
1 tsp sugar
1 TB red wine vinegar
2 tsp minced fresh thyme
9 oz (about 1 1/2 c) seedless red grapes, rinsed and drained
Salt and pepper
Prepared thyme-buttered orzo (for serving)
Pan-seared chicken cutlets (for serving)
Preheat oven to 325F. Peel shallots (or pearl onions) by cutting off the stem end, then carefully using a sharp paring knife to remove the papery outer layer. Put the oil and butter in a medium oven-safe skillet over medium heat; when the butter is melted, add the shallots and sauté until starting to brown (about 7 minutes), stirring occasionally. Turn off heat and add the sugar and vinegar (which will bubble vigorously); once the vinegar stops bubbling, add the thyme and grapes. Add a pinch of salt and pepper and give everything a stir. Roast for about 25 minutes (stirring occasionally), until the shallots are tender and golden caramel-colored in places, and the grapes are soft but still hold their shape.
Serve the roasted grapes and shallots alongside orzo and pan-seared chicken cutlets, if desired.
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
Rosa says
October 31, 2010 at 7:31 amA wonderful side dish! Very flavorful and refined.
Cheers,
Rosa
Jen says
October 31, 2010 at 7:34 amI also love thyme. The grapes and shallots with thyme sounds like a perfect combination!
Carol says
October 31, 2010 at 8:58 amInteresting dish. I’ve never had roasted grapes! But looking at your dish, I would love to try them. Looks delicious!
HPD says
October 31, 2010 at 9:29 amnever would have put those two together, but dang it if that doesn’t look scrumptsh!
Katerina says
October 31, 2010 at 10:08 amI love grapes in food as well. THese look delicious and they match perfectly with the chicken. Beautiful photos as well.
Swathi says
October 31, 2010 at 10:41 amFaith,
I need to try this roasted grapes. Sounds delicious.
Kristina @ spabettie says
October 31, 2010 at 10:56 ambeautiful photos !
this looks wonderfully fabulous – I love grapes and never thought to roast them! I bet they are perfect with shallots!
Maria @ Scandifoodie says
October 31, 2010 at 11:00 amThis sounds delicious, thyme is one of my favourite herbs!
BeadedTail says
October 31, 2010 at 11:14 amYou always introduce me to something I never imagined before like roasting grapes. It sounds so good though so I might have to try it!
Lorraine @ Not Quite Nigella says
October 31, 2010 at 2:49 pmWhat a great idea! Can you believe that I’ve never tried this before-I haven’t even tried chicken with grapes! It sounds great Faith! :)
Mia says
October 31, 2010 at 3:43 pmI have never tried roasted grapes and this seems like a sper fantastic idea for delish sides!
Cara says
October 31, 2010 at 5:41 pmThat is such a creatively delicious idea.
I am sure the sweetness of the grapes compliment the dish so nicely. Nice work!
Carolyn Jung says
October 31, 2010 at 5:54 pmThis sounds like one of those simple side dishes that I will be making time and time again. Love how it goes with just about anything, and who can resist the concentrated goodness of roasted grapes?
A Canadian Foodie says
October 31, 2010 at 9:44 pmI have been seeing grapes in flat bread and in pizza and in dips and now this, lately. Grapes are undeniably IN… delicious, yes, but never thought of them roasted. In the 70’s they were very big with cornish game hen… and now they look fantastic in this dish. YUM.
:)
Valerie
Diane says
November 1, 2010 at 4:12 amI would never have thought of roasting grapes, I will certainly give this a try, it sounds delicious. Diane
Barbara says
November 1, 2010 at 5:03 amReally unusual, Faith! And serving this with fish is inspired!
Krista says
November 1, 2010 at 6:53 amI would have never thought to roast grapes, but I bet they would be GREAT!
Selba says
November 1, 2010 at 7:31 amIt definitely looks delicious :)
Rich says
November 1, 2010 at 7:33 amNot that is a creative dish! I’m buying grapes today. And shallots. Fortunately I have thyme growing. I love every single ingredient in that recipe …
Deeba @ PAB says
November 1, 2010 at 8:40 amNow that sounds like a cool idea. How novel, and how exciting. Yes, a great way to think of grapes beyond the cheese platter!
Evelyne@CheapEthnicEatz says
November 1, 2010 at 9:01 amAs all have said, that is a new one to me but a great idea. Love dishes your fruit and nice to try a new one
Lazaro says
November 1, 2010 at 9:34 amFaith,
I could go for some ice wine right about now. Oven roasting adds such wonderful flavor to just about anything. Grapes are nice raw. However, roast them in the oven and they go to another level. The shallots and thyme compliment perfectly. A winner, winner chicken dinner dish!
Bravo
Nutmeg Nanny says
November 1, 2010 at 10:01 amThis looks great! I have never had grapes with chicken…now I know I must try it!
marla {family fresh cooking} says
November 1, 2010 at 10:05 amOhhhh, I never would have thought to roast grapes & then serve it so elegantly with chicken. This is such a great dish for the holidays. Pretty too! xo
Angie's Recipes says
November 1, 2010 at 11:48 amRoasted grapes and shallots served with chicken … mmmm…I love the sound of the dish…and the combination of flavours is beyond delish!
kitchenroach says
November 1, 2010 at 11:53 amwonderful recipe
Kocinera says
November 1, 2010 at 12:22 pmThis looks like such a gorgeous dish! I’m totally obsessed with thyme as well–it’s got such a fresh, earthy flavor to it. I’d love to give this a try for dinner one night. Yum!!
Victoria says
November 1, 2010 at 12:43 pmI’ve never frozen or roasted grapes before, but I’m thinking I need to jump on that bandwagon. This dish looks so simple yet so lovely and satisfying. I love adding fruit and other sweet components to savory dishes, it just adds such a great dimension :)
Xiaolu @ 6 Bittersweets says
November 1, 2010 at 1:19 pmRoasted grapes sound amazing and I’ve always found shallots to have a slightly sweet flavor that must be great with the grapes. Lovely!
Pam @ Kitchen Cookware says
November 1, 2010 at 3:57 pmI love frozen grapes too. These grapes and pearl red onions are same size, maybe I will try to use pearl onions instead of shallots. Looks great.
Raina says
November 1, 2010 at 5:10 pmI would have never thought to roast grapes, but I bet that tastes delicious. It looks like a very elegant dish too. Love it. Will definitely try this:)
peachkins says
November 1, 2010 at 5:39 pmwow! they look fantastic!
Gree says
November 1, 2010 at 5:56 pmThis is such a lovely and simply elegant meal, it reminds me a lot of meals my Mum used to make when I was a kid (she was a very traditional French chef)
Emily Z says
November 1, 2010 at 6:18 pmWhat an interesting combination of flavors. And beautiful presentation! This is a great meal, Faith!
Anna Johnston says
November 1, 2010 at 8:40 pmNow thats a great idea, haven’t paired these flavours either. Lovely pics Faith, this looks like a really romantic styled dishes. Love it.
5 Star Foodie says
November 1, 2010 at 8:42 pmI love to use red seedless grapes for savory side dishes but I always saute them in a skillet. Next time I will try roasting, a terrific idea!
tasteofbeirut says
November 1, 2010 at 10:50 pmThis is a discovery for me as I have never tasted nor heard of roasting grapes; what a lovely pairing of flavors too, light, elegant and flavorful.
sophia says
November 1, 2010 at 11:17 pmThe last time I cooked with grapes, it was with fish, too!! Fish and grapes just go so well together. Grapes is ONE of my favorite foods, and I discovered the goodness of frozen grapes way too late in my life.
coco says
November 2, 2010 at 2:02 amsuch a creative way to have grapes! I’ve never thought about adding it in savory dishes!!
Michele Napoli says
November 2, 2010 at 3:06 amI love roasted grapes, especially with pork. I will surely try the addition of shallots. Sounds good.
nancy at good food matters says
November 2, 2010 at 4:15 amTerrific recipe–I have never roasted grapes. Your tips for variations are so good too. It has been Years since I made a similar dish–CHicken Veronique (green grapes in a white wine cream sauce) but this rendition has much more appeal—Thanks!
Sanjeeta kk says
November 2, 2010 at 5:35 amWow! Roasting a grape, that sounds interesting, Faith. You are a real innovative head. Keep it up, best wishes.
Nicole, RD says
November 2, 2010 at 7:22 amThe grapes look perfect! I’m sure it’s easy to over-cook them so that they have no texture at all. That’d be my mistake :) Thyme is growing on me. It has a very mossy smell to it and that turned me away at first. But I am starting to really enjoy it :)
grace says
November 2, 2010 at 7:54 ami feel like hot grapes must be so weird, but i think i’d actually like them. they’re worth a try, at least!
chriesi says
November 2, 2010 at 9:43 amMmm that is a wonderful way to serve grapes!
Cajun Chef Ryan says
November 2, 2010 at 9:46 amWonderful use of grapes with the shallots and thyme. The roasting of the grapes and shallots brings out a great deep falvor.
Bon appetit!
CCR
=:~)
Biren @ Roti n Rice says
November 2, 2010 at 9:51 amWe love grapes and my boys used to freeze them too. I have never tried roasting them but it sounds like a wonderful idea.
blackbookkitchendiaries says
November 2, 2010 at 2:42 pmthis dish looks very elegant. thank you for sharing this.
Magic of Spice says
November 3, 2010 at 1:21 pmI freeze my grapes too…love them in the summer that way :)
I could definitely see doing this dish with a poached fish, and I love tarragon so I would go there :)
Beautiful looking dish…also, love your “splash of wine” idea…1/4 cup or so ;0
zerrin says
November 4, 2010 at 11:56 amA lovely presentation! I love the combination of grapes and shallots, they look very much alike in the last photo. And I’m sure they pair very well with chicken.
Karen says
November 4, 2010 at 1:22 pmWhat a great idea! I’ve never roasted grapes before. I can only imagine the flavor of these, especially with the shallots and thyme. I’ll definitely keep this recipe in mind.
Priscilla - She's Cookin' says
November 4, 2010 at 9:29 pmNow this is a winner of a chicken dinner! Roasted grapes, oh my. Brilliant flavor combinations – thyme is my favorite herb.