Roasted Grapes

I know.....roasted grapes just sounds weird. But let me assure you they are delicious, elegant AND easy. Something about the roasting just brings out such an intense flavor. I've made them several times and I have yet to find anyone who doesn't like them, so be brave and give them a try. This isn't an original recipe and I don't know where it came from, but it is tested, tried and true by me.

Here's what you need:

1 lb. rinsed red seedless grapes

1 Tbsp. olive oil

2 tsp. thyme

1/4 tsp. salt

1/4 tsp. fresh ground pepper

First, let me just say that you can take the stems off of the grapes if you want.  I divide mine in clusters and roast them that way.  (It just looks prettier to me and it's nice to just put a cluster on each plate.) Put grapes on a 12 X 15 baking pan lined with parchment paper. (This is a jelly roll pan that has sides because some juice will come out of these.) Drizzle with olive oil. (I don't have a drizzler, I use a small baster.) Sprinkle with salt, thyme and pepper.  Bake in a 425 degree oven 10-12 minutes.  Serve immediately or let stand until ready to use, up to 4 hours.

My personal opinion is that they are best warm, but we have tried them at room temp and they are still really good.