We roast lots of different fruits in our kitchens. We love to roast plums, pears, and apples, just to name a few. When done properly, roasted fruit should be perfectly caramelized, soft but not mushy, and irresistibly sweet.
But why stop with big fruits? We recently discovered that grapes are the perfect candidate for roasting, transforming them into the perfect sweet topping for meats and salads.
We applied this discovery to two recipes: our Roasted Grape and Cauliflower Salad with Chermoula from The Complete Salad Cookbook and Roasted Chicken Thighs with Grapes and Fennel from Cook’s Country.