An Edible Mosaic™

Everyday Fare With Extraordinary Flair

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Home » Type » Side Dishes » Roasted Grapes with Shallots & Thyme

Roasted Grapes with Shallots & Thyme

October 31, 2010 by Faith 52 Comments

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.

Filed Under: Gluten Free, Side Dishes Tagged: Chicken, Grapes, Orzo, Recipes, Roasting, Thyme

Comments

  1. Priscilla - She's Cookin' says

    November 4, 2010 at 9:29 pm

    Now this is a winner of a chicken dinner! Roasted grapes, oh my. Brilliant flavor combinations – thyme is my favorite herb.

    Reply
  2. Karen says

    November 4, 2010 at 1:22 pm

    What 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.

    Reply
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Hello and welcome to An Edible Mosaic! This is my recipe collection of international favorites and updated American classics with an emphasis on seasonal dishes. Here you’ll find a focus on real foods that sustain body and mind, bring people together, and make a house a home.

 

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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 email me with questions or comments.

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affiliate disclosure

An Edible Mosaic is monetized in part though affiliate links, and as an Amazon Associate I earn from qualifying purchases. This means that if you click on an affiliate link and/or purchase an item after clicking on an affiliate link, I may receive a percentage of the sales price. I only recommend products that I love and use. To learn more, please read my Privacy Policy.

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