+
0 (0)

Categories: Sauces and condiments, Vegetarian

Oven-roasted grapes

Can a restaurant be too busy? In the case of Full of Life Flatbread in Los Alamos, Calif., the answer is maybe. That's because on weekend nights the place can pull in hundreds of people from all over the state ... Read more

Total time: 15 minutes, plus 2 to 3 hours roasting time | Serves 8 to 16
Note: This is a wonderful accompaniment for cheeses, other fruits and even over ice cream. Adapted from Full of Life Flatbread in Los Alamos.
  • 4 tablespoons fennel seeds
  • 4 pounds seedless red or black table grapes
  • 1/4 cup grapeseed oil
  • 1 tablespoon coarse sea salt

Step 1Heat the oven to 200 degrees.

Step 2In a small saute pan heated over medium heat, toast the fennel seeds until they are lightly colored and fragrant, 2 to 3 minutes, stirring or shaking the pan frequently. Grind the fennel seeds to a fine powder using a mortar and pestle or coffee grinder.

Step 3Wash the grapes, and clip them into small clusters. Place the clusters in a large bowl and drizzle over the grapeseed oil. Toss the clusters so all the grapes are coated. Sprinkle over the fennel powder and sea salt, then toss again to make sure the spice and seasoning is evenly distributed over the grapes. Place the prepared clusters on a baking sheet.

Step 4Roast the grapes until they are well-shriveled but not burnt, 2 to 3 hours.

Step 5Eat the grapes hot or at room temperature. Roasted grapes will keep for 2 days, unrefrigerated.

Each of 16 servings:
113 calories; 1 gram protein; 21 grams carbohydrates; 2 grams fiber; 4 grams fat; 0 saturated fat; 0 cholesterol; 18 grams sugar; 344 mg sodium.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Sauces and condiments
Simple marinara sauce
Plum ketchup
Strawberries and oranges in basil syrup
Swiss chard stalk and tahineh dip (Silq bil-tahina)