Description
Roasted Grapes and Olives is a unique and flavorful side dish or appetizer. The natural sweetness of grapes contrasts beautifully with the salty, briny olives, enhanced by lemon, thyme, and olive oil. Perfect for serving alongside cheese boards, roasted meats, or as a gourmet snack.
Ingredients
Units
Scale
- 1 1/2 cups red seedless grapes, washed and stems removed
- 1 1/2 cups green olives, drained
- 2 tablespoons extra virgin olive oil
- 1 lemon, juice and zest
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a bowl, toss grapes and olives with olive oil, lemon juice and zest, thyme, salt, and black pepper until evenly coated.
- Spread the mixture in a single layer on the prepared baking sheet.
- Roast for 15–20 minutes, or until grapes begin to blister and release their juices.
- Remove from oven and let cool slightly before serving.
- Serve warm or at room temperature as a side dish, appetizer, or topping for cheese and charcuterie boards.
Notes
- Choose ripe grapes for the best natural sweetness.
- Green olives can be substituted with black or Kalamata olives for a different flavor profile.
- Can be prepared ahead of time and served at room temperature.
Nutrition
- Serving Size: 1/2 cup
- Calories: 110
- Sugar: 10g
- Sodium: 350mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg