October 28, 2013 § Leave a comment
Roasted veggies are so easy and so satisfying. And roasted grapes? Sweet goodness. Veggies topped with roasted grape SAUCE? Amaaazing.
For this dish, you could roast really any veggies of your choosing—I used diced red potatoes, broccoli, and mushrooms. I went heavier on the broccoli, because I hear green stuff is good for you…
Recipe adapted from Bev Cooks
Approximately 4 servings
What you need:
- 3 heads of broccoli florets, chopped into small pieces
- 4 red potatoes, peeled and diced into 1-inch cubes
- 8 oz. package of baby bella mushrooms
- 4 cups of red seedless grapes
- 2 tablespoons of honey
- 1-2 tablespoons of olive oil (as much as you prefer)
What to do:
Preheat your oven to 400 degrees. While the oven is heating, coat two baking sheets—one large, one small—with non-stick spray. Chop your broccoli, peel and dice your potatoes, and wash your mushrooms. Place the broccoli, potatoes, and mushrooms on the large baking sheet. Toss with 1-2 tablespoons of olive oil to coat.
Wash your grapes and remove the stems. Place your grapes on the small baking sheet.
Put both baking sheets in the oven and roast for 45 minutes, or until tender. Check on your grapes at the 30-minute mark. They may be ready before the other veggies—when they begin to burst, they are done.
It may be hard not to eat half of the grapes now. Try to hold yourself back. Scoop up your roasted grapes and put them into a food processor. Add two tablespoons of honey and puree into a sauce.
Serve bowlfuls of the roasted vegetables topped with a heaping spoonful or two of the roasted grape sauce.