Roasted Grapes and Carrots

Roasted Grapes and Carrots

35 Reviews 4 Pics
  • Prep

    5 m
  • Cook

    15 m
  • Ready In

    20 m
Matt Hunt Gardner
Recipe by  Matt Hunt Gardner

“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.”

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Adjust Servings

Original recipe yields 8 servings



  1. Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
  2. 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.
  3. Roast in preheated oven until carrots have begun to soften, about 15 to 20 minutes.

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Reviews (35)

Rate This Recipe
Aspiring Chef Rita

Aspiring Chef Rita

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 until 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.



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 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

Caroline C

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 after 15 mins, so that they keep a little bit of bite. But thanks for a nice recipe, Matt!

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Amount Per Serving (8 total)

  • Calories
  • 140 cal
  • 7%
  • Fat
  • 4.2 g
  • 7%
  • Carbs
  • 26.9 g
  • 9%
  • Protein
  • 1.5 g
  • 3%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 42 mg
  • 2%

Based on a 2,000 calorie diet



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Roasted Winter Root Vegetables


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Bok Choy, Carrots and Green Beans