Tu B’shvat: Roasted grapes with thyme
Don’t miss the other Tu b’shvat recipes on our website, each using of the seven species. Find out more about the festival of Tu b’shvat, the near year for the trees by clicking here.
I went back and forth for a few days trying to decide whether or not to share this recipe today. I mean, it’s roasted grapes—that’s it. Simple to make, no big frills, no huge backstory. Just roasted grapes. For all I know, I was the last person on the face of the earth to actually make (or try) them. I’ve seen them floating around in one form or another for a number of years now. I’ve been meaning to make a batch. I finally did. They’re everything I thought they would be. They’re just grapes, but they’re totally worth sharing. Because maybe I wasn’t the last person in the world to try them.
2 pounds seedless red grapes (or black)
small handful fresh thyme sprigs
2 to 3 tablespoons olive oil
2 teaspoons sea salt
1/2 teaspoon freshly ground black pepper
Set the grapes on a rimmed baking sheet (on or off the stem, it’s up to you).
Scatter the thyme sprigs around, then drizzle with the olive oil and sprinkle with the salt and pepper. Toss everything around a bit, making sure everything is coated with oil.
Slide into preheated oven and roast until the grapes have caramelized in spots and started to burst, 30 minutes or so, shaking the pan once or twice during roasting.
Let cool slightly before serving.