Roasted Grapes with Balsamic Drizzle

I love the simplicity and deliciousness of this recipe.  Roasting grapes deepens and intensifies the sweetness and adds a slightly caramelized finish. The balsamic vinegar provides the acid needed to balance out the dish. Try serving over softened vanilla ice cream, pudding or custard.  I like to serve this with a hard, dry, not too sweet cookie, like biscotti. This is a perfect late summer/early fall dessert.

It is grapes week at Food Network's Summerfest.  I did a grape salsa over at my red or green? blog and the roasted ones here. Needless to say, we have been eating grapes all week.  Sweet, juicy, wonderful.  I keep hearing from people telling me they are cutting out fruit from their diets due to the sugar and carbs. Please don't do this unless advised by your doctor.  Study after study shows that including berries in your meals 3-4 times per week is beneficial to your health*  (Did you know that grapes are considered a berry?) According to the whfoods.com:

"Grapes have long been classified as a low glycemic index (GI) food, with GI values ranging between 43-53. But having a low GI value is not necessarily the same as having blood sugar benefits. In the case of grapes, recent studies have shown that the low GI value of grapes is also a good indicator of this fruit's blood sugar benefits. Better blood sugar balance, better insulin regulation, and increased insulin sensitivity have now been connected with intake of grape juices, grape extracts, and individual phytonutrients found in grapes."

In addition, grapes are known for their antioxidant, anti-inflammatory, cardiovascular, anti-aging, longevity, cognitive, anti-microbial, and anti-cancer benefits.  Makes you feel better about this dessert, right?  One caveat.  Conventionally grown grapes are known for being quite high in pesticide residues. I suggest you always buy organic grapes to avoid this concern.  And make this roasted grapes recipe soon...really delicious.

Roasted Grapes with Balsamic
(serves 6)

1/2 lb red grapes
1/2 lb white grapes
1 tbsp honey
extra virgin olive oil
pinch coarse grey salt
excellent quality aged balsamic vinegar

Preheat oven to 450 degrees.  Line a rimmed baking sheet with parchment paper and set aside.

Break off  6 small bunches of grapes, 4-6 grapes per bunch. Remove the rest of the grapes from the stems. Place the grapes and grape bunches on the prepared baking sheet.  Drizzle the honey over the grapes. Repeat process with one pass of olive oil bottle (about 1 tbsp). Sprinkle salt over grapes.

Roast for 15 minutes, or until grapes have slightly wilted with skins a bit wrinkled.  Remove from oven and allow to cool to warm.  Pour into bowl (including any accumulated juice). Serve over softened vanilla ice cream, pudding or custard.  Use the grape bunches as a garnish, one per serving. Drizzle balsamic over grapes and serve immediately.
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*For more nutritional info regarding grapes please visit the World's Healthiest Foods website.

It is "grapes" week at food network's summerfest. Check out the other delicious sounding recipes from my blogger friends.  Have a favorite grape recipe of your own? Please share in the comments section of this post.
Jeanette's Healthy Living: Kale, Grape and Ginger Lemon Juice
The Heritage Cook: Chicken Breasts with Fresh Grape-Wine Reduction Sauce
Napa Farmhouse 1885: Roasted Grapes with Balsamic Drizzle
Red or Green: Grape and Tomato Salsa
Virtually Homemade: Grape Sorbet
Weelicious: Frozen Grapes
The Sensitive Epicure: Green grapes, Drunken Goat Cheese and Jalapenos on a Toothpick
Domesticate Me: Gingered Grape Cocktail Granitas
Made by Michelle: Quinoa with Grapes, Figs and Caramelized Onions
Taste With The Eyes: Chevre Chaud with Grape Arugula Salad, Limoncello Dressing
Devour: Grape-Filled Desserts
FN Dish: 10 Grape-Forward Recipes

best,
diane

napa farmhouse 1885
red or green?
california girl in taos
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