Roasted Grapes with Rosemary and Yogurt

2
Total Time
45 min
Prep
15 min
Cook
30 min
Serves
4
Difficulty
Easy
Grapes roasted with rosemary and a touch of brown sugar become unexpectedly rich-tasting. The yogurt provides a slightly tart contrast.

Ingredients

grapes

5 cup(s), seedless, red, stemmed

extra virgin olive oil

1½ tsp

unpacked light brown sugar

1 Tbsp

rosemary

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

black pepper

1 pinch, coarsely ground

plain fat free Greek yogurt

½ cup(s)

honey

1½ tsp

ground nutmeg

tsp

white wine

¼ cup(s)

Instructions

  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

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