Photo of Roasted Grapes with Rosemary and Yogourt by WW

Roasted Grapes with Rosemary and Yogourt

2 - 8
PersonalPoints™ per serving
Total Time
46 min
15 min
31 min
Grapes roasted with rosemary and a touch of brown sugar become unexpectedly rich -tasting. The yogourt provides a slightly tart contrast.



5 cup(s), (1.25 L) seedless, red, stemmed

Extra virgin olive oil

1½ tsp(s), (7 ml)

Unpacked light brown sugar

1 tbsp(s), (15 ml)


1½ tsp(s), (7 ml)fresh, chopped leaves (4 sprigs for garnish)

Black pepper

1 pinch, few grindings

Plain fat free Greek yogurt

½ cup(s), (125 ml)


1½ tsp(s), (7 ml)

Ground nutmeg

tsp(s), (0.5 ml)

White wine

¼ fl oz, (60 ml)


  1. Preheat oven to 220°C (425°F)
  2. Place grapes on a large rimmed sheet pan; drizzle with oil. Stir to coat grapes and spread into one layer; roast 15 minutes. Remove grapes from oven and sprinkle with sugar, rosemary and pepper; gently toss to coat.
  3. Continue to roast grapes until they start to burst and give off some juice, about 15 minutes (longer for very firm grapes).
  4. Meanwhile, combine yogourt, honey and nutmeg in a small bowl; mix well.
  5. When grapes are cooked, remove from oven and pour wine over them; return to oven for 1 minute for wine to get hot and bubbling.
  6. Remove pan from oven and stir grapes to help release a sweet, thick sauce to coat grapes. Serve grapes warm, with yogourt mixture spooned over top. Garnish with fresh rosemary sprigs.
  7. Serving size: 125 ml (1/2 cup) grapes and 30 ml (2 Tbsp) yogourt mixture