Rosemary-and-Balsamic-Roasted Grapes and Olives Recipe | Vegetarian Times Skip to main content

Rosemary-and-Balsamic-Roasted Grapes and Olives

For this rustic antipasto dish, you’ll need two shallow baking dishes. One should be large enough (about 2-quart capacity) to use as a serving dish. Choose olives that haven’t been marinated or oil-cured.



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2½ tsp. olive oil, plus more to grease pans
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2½ tsp. chopped fresh rosemary, divided
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1¼ cups walnut pieces
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¼ tsp. kosher salt
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1 Tbs. balsamic vinegar
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½ tsp. agave nectar
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1½ cups large red seedless grapes
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1½ cups unpitted firm black and green olives, drained and patted dry


1. Preheat oven to 350°F. Grease 2 shallow baking dishes with oil.

2. Warm 2½ tsp. oil with 1 tsp. rosemary in skillet over medium-low heat 2 to 3 minutes, stirring occasionally. Remove from heat; stir in walnuts and salt. Spread nuts in 1 prepared baking dish.

3. Whisk together vinegar and agave nectar in bowl. Stir in grapes, olives, and remaining 1½ tsp. rosemary. Spread mixture in remaining baking dish.

4. Roast walnuts 9 to 12 minutes in oven, or until golden-brown. Remove, sprinkle with more kosher salt, if desired, and cool. Increase oven heat to 400°F. Roast olives and grapes 20 to 25 minutes, or until sauce is syrupy, stirring occasionally. Cool 10 minutes, stirring occasionally. Sprinkle walnut pieces over grapes and olives, and serve warm.

Nutrition Information: 

4 g
Total Fat: 
19 g
Saturated Fat: 
2 g
12 g
0 mg
447 mg
3 g
7 g
Serves 6

Comments on this Recipe

This recipe is delicious!

This sounds positively revolting. There's such a shortage of media-sourced gf vegan recipes that aren't awful. Just because all the ingredients are gf and vegan doesn't mean you should throw them in a bowl and insist people try it.

Sounds interesting. Can I use honey instead of agave nectar if I'm not vegan (will it work the same)?

Love, love, love roasted grapes! Not sure about the olives but will give it a try soon. Would be nice with crostini.

I think it sounds good, so I've printed it out. Hope to try it soon. We all have different tastes (& taste buds), which makes for interesting recipes.

Sounds delicious! Can't wait to try it!!

Actually, I think this sounds interesting.

Sounds amazing! I don't care if it is gluten free or vegan it just sounds like a really interesting combination of flavours and textures. I'm not vegetarian but still like to eat things that are. I love the juxtaposition of sweet, sour and salty. The nuts would add texture and creaminess. I look forward to trying it soon. To the person who called this revolting, I say: Don't knock it til you try it and if you haven't got anything nice to say don't say anything at all.

We love grapes and I think this recipe is a good new way to try it,balsamic vinegar will be great on it.thanks

I've tried this several times and it's delicious! I agree it sounded weird, but as a lover of salty-sweets I took a chance. It's a fantastic light side dish for heavier italian entrees I like to make in colder weather.

Made this appetizer for a dinner party last night. Everyone loved it. The sweetness of the grapes, brininess of the olives and bitterness of the walnuts was nice with the warmth of the rosemary. I did not consider it a vegan recipe, but rather, a recipe that happens to be vegan. Maybe the flavor combination is a little too sophisticated for the person who thought it sounded "revolting."

Why would anyone comment on a recipe they haven't tried? Thank you jennyc and kim for your reviews.

I'm going to try this over the weekend, it sounds yummy with the sweet and salty flavors. Even in the dead of winter I still have fresh rosemary in my garden that I can use. Thanks for posting the recipe!

Who would have dreamed that Roasted Grapes and Olives would be the BIG hit of the neighborhood superbowl party?! Not a single piece was left!....and no, I didn't insist (or even suggest) that anyone try them!

not a combination i would have ever dreamed of, but I shall give it a go - i love all the ingredients individually anyway:)

Jennifer, I was skeptical as well. Part of ongoing culinary education is recognizing possible problems with a recipe before even trying it. However, another part is taking risks. It wasn't a big risk, since I like all the ingredients separately and they're affordable. So, I gave this one a try. The end result was very tasty, particularly along side red beans & rice. The sweet, salty, and nutty tastes complemented each other well. It wasn't as great reheated (more shriveling), but it's a solid dish that's great particularly if you don't know what do with extra olives.

This recipe is wonderful! I will make it frequently. The combination of sweet and salty is perfect, and I think it will be just as good with pecans, almonds or pistachios - whichever are on sale. People who have not tried a dish should not make comments about it - much less remark about how revolting it "sounds". It reminds me of those culinary geniuses at recipe sites who change a listed recipe around completely by adding, subtracting and/or substituting ingredients, then give the recipe only 1 star because it didn't taste good. Not helpful.

YUM! This recipe went perfectly with my "red" themed Valentine's dinner. It was the star of the show. This was a family Valentine's dinner. Fortunately, this dish has the added bonus of ease. Small hands can proudly pour grapes and olives into a pan and whisk balsamic and agave nectar together -- four high fives!

What can I substitute for Agave nectar??? Some things are hard to find in small town grocery stores.

Pat Kass:!!

You actually serve olives with the pits in them. Don't think I would want to dig through the finished product to try and get the pits out.