Roasted Grapes and Carrots

35 Reviews

Prep: 5 min
Cook: 15 min
Ready In: 20 min

“This is an Indian dish I had while visiting a French family in the Luberon Valley. So I guess it's a French-Indian side dish. I love it and make it all the time.” - by Matt Hunt Gardner

Ingredients

2 pounds red seedless grapes
1 (16 ounce) package peeled, baby carrots
1 medium red onion, cut into wedges
2 tablespoons olive oil
1 teaspoon ground cumin

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Metric US

Original recipe yields 8 servings

Directions

Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
Toss together the grapes, carrots, and red onion in olive oil to coat. Sprinkle with cumin and toss to evenly distribute. Spread mixture on baking sheet.
Roast in preheated oven until carrots have begun to soften, about 15 to 20 minutes.

Nutrition

Amount Per Serving (8 total)

Calories
140 cal
7%

Fat
4.2 g
7%

Carbs
26.9 g
9%

Based on a 2,000 calorie diet

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Reviews (35)

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Aspiring Chef Rita

Oct. 17, 2006

"5+ for taste but I would rate it 1 for cooking instructions. There is no waaaay that you can roast carrots (even baby ones - which I used)at 375 degrees for 20 min. I followed the recipe exactly unt..." See moreil it came to the roasting time - I steamed the carrots for 5 minutes - then I roasted all the veggies in a well preheated 500 degree oven for 20 min. I cut the recipe to serve 4 people - a mistake - Ron and I ate it all in one sitting! Fellow chefs you must try this one!!! So different. Thanks submitter."

MEEMEEBULUGA

Oct. 10, 2006

"Outstanding! I would never have thought of this on my own. I cut the baby carrots into thirds and boiled them until barely tender. Then I mixed them with the grapes, onion, cumin and olive oil. I also..." See more added a little sea salt before baking the mix for about 10 minutes. The grapes still had some pop to them and the onions were done. I sprinkled some fresh parsley on top and it looked beautiful. The perfect fall side dish."

Caroline C

Sep. 19, 2006

"Good but I think the cooking time could do with some adjustment. The baby carrots took about 30 mins to really soften, by which time some of the grapes and onion had burned. Next time I'll add them af..." See moreter 15 mins, so that they keep a little bit of bite. But thanks for a nice recipe, Matt!"

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