Learn how to roast grapes to bring a new dimension of flavor to your favorite dishes! With a jammy inside and a caramelized skin, roasted grapes are the perfect addition to salads, cheese boards, and even ice cream.

Basics by The BakerMama

Welcome to Basics by The BakerMama! I created this how-to series to help beginner cooks hone their skills, make the most of their time in the kitchen, and create great family memories. I hope you enjoy!

From Good to Grape!

I’ll say this first: grapes do not need improving on. I love a good, firm grape. But if you want to change things up, a roasted grape is an entirely different experience. And it is DIVINE. With a bit of heat, grape skin caramelizes and the insides turn into jammy goodness. Roasting grapes deepens their flavor and not only concentrates the sweetness of the fruit, it releases the juices. Roasted grapes are wonderful smeared on crostini, tossed in a salad, or even used as an ice cream topping. I love adding roasted grapes to a cheese board for a little extra fancy. They also make one tasty snack!

Roasting is a great way to rescue grapes that may have lost a bit of firmness. Just toss ’em in the oven instead of the garbage — you won’t be sorry! The process is extremely simple, too. All you need are grapes, a bit of olive oil, salt and pepper and a few minutes in the oven. Perfection!

How to Roast Grapes

Preheat the oven to 400°F. Put the bunch of grapes on a rimmed baking sheet. Drizzle with 1 teaspoon of olive oil and gently massage the olive oil onto the grapes. If roasting individual grapes, toss to coat grapes evenly in olive oil.

Place in the oven and roast until the grapes soften and start to shrivel slightly, about 10-15 minutes. Sprinkle with salt and black pepper.

If you own a copy of my Spectacular Spreads cookbook, you’ll see that I feature roasted grapes in several of the recipes and spreads throughout the book. Be sure to check out the Fall Antipasto Rosemary Skewers with roasted grapes (page 212) in the Thanksgiving Pre-Feast Snacks spread, the Whipped Goat Cheese and Ricotta Dip served with roasted grapes (page 234) in the New Year’s Eve Snacks & Sweets Spread, and the Arugula Salad with Roasted Grapes and Prosciutto Roses (page 168) in the Galentine’s Brunch spread.

Ready to Learn More?

Looking for more of Basics by The BakerMama? Brush up on more skills by learning how to roast a head of garlic or make your own homemade croutons. Or eat your colors by learning how to roast vegetables to perfection.

I hope you find these simple basics helpful! When you make something with the help of my BakerMama’s Basics series, be sure to snap a picture and tag me on Instagram @thebakermama so I can see and others can be inspired!

xoxo,