Roasted Grapes with Rosemary & Yogurt
3
Points®
Total time: 45 min • Prep: 15 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Grapes
5 cup(s)
Extra virgin olive oil
1½ tsp
Unpacked light brown sugar
1 Tbsp
Rosemary
1½ tsp
Black pepper
1 pinch(es)
Plain fat free Greek yogurt
½ cup(s)
Honey
1½ tsp
Ground nutmeg
⅛ 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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