nutritional information

Per 1/2-cup serving:

  • Calories: 222
  • Protein: 4 g
  • Total Fat: 19 g
  • Saturated Fat: 2 g
  • Carbohydrates: 12 g
  • Cholesterol: 0 mg
  • Sodium: 447 mg
  • Fiber: 3 g
  • Sugar: 7 g
Vegan Gluten-Free

Rosemary-and-Balsamic-Roasted Grapes and Olives

Rosemary-and-Balsamic-Roasted Grapes and Olives

Serves 6

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.
  • 2½ tsp. olive oil, plus more to grease pans
  • 2½ tsp. chopped fresh rosemary, divided
  • 1¼ cups walnut pieces
  • ¼ tsp. kosher salt
  • 1 Tbs. balsamic vinegar
  • ½ tsp. agave nectar
  • 1½ cups large red seedless grapes
  • 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.

January/February 2011 p.60

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comments

Pat Kass: amazon.com!!

Lorelei - 2014-02-15 02:25:46

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

Pat Kass - 2012-10-26 14:51:32

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!

THATkidsmom - 2012-02-15 12:41:10

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.

mersea - 2012-02-14 20:01:18

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.

KG - 2012-02-08 13:05:46

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

christine - 2012-02-08 03:58:23

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!

Sheryl - 2012-02-06 09:01:40

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!

Anna Marie - 2012-02-03 10:07:48

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

diannem - 2012-02-01 03:44:08

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."

Kim - 2012-01-29 17:05:38

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.

jennyc - 2012-01-29 11:46:44

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

zeidy rivas - 2012-01-22 10:49:22

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.

AnnaJ - 2012-01-19 04:52:02

Actually, I think this sounds interesting.

debra - 2012-01-16 16:32:23

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

Angela - 2012-01-16 16:24:28