Photo of Roasted Grapes with Rosemary & Yogurt by WW

Roasted Grapes with Rosemary & Yogurt

Total Time
45 min
15 min
30 min
Grapes roasted with rosemary, coarsely ground black pepper, and a touch of brown sugar in the oven become unexpectedly rich-tasting and delicious. You'd think these ingredients wouldn't necessarily go together, but give this recipe a shot; you'll be pleasantly surprised, and you'll find yourself making it again and again. The yogurt, combined with honey and ground nutmeg, provides a slightly tart contrast to the grapes. Pouring wine over the grapes right before they finish roasting really puts this delectable dessert over the top. Garnish with some fresh rosemary for a touch of brightness and a pretty presentation right before serving.



5 cup(s), seedless, red, stemmed

Extra virgin olive oil

1½ tsp

Unpacked light brown sugar

1 Tbsp


1½ tsp, fresh, chopped leaves (plus 4 sprigs for garnish)

Black pepper

1 pinch(es), coarsely ground

Plain fat free Greek yogurt

½ cup(s)


1½ tsp

Ground nutmeg


White wine

¼ cup(s)


  1. Preheat oven to 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 yogurt, honey and nutmeg in a small bowl; mix well.
  5. When grapes are roasted, 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 yogurt mixture spooned over top; garnish with fresh rosemary.
  7. Serving size: 1/2 c grapes and sauce and 2 Tbsp yogurt mixture