2 hours ago
Thursday, March 12, 2015
I am a pro when it comes to roasting grapes.
I've been doing it for a long time, creating this recipe for Brussels sprouts w/ pecans and roasted grapes.
Recently I saw Domenica's instagram feed and she used the roasted grapes on her morning yogurt w/ toasted hazelnuts! Genius!
Why didn't I think of that?
Well I did now.
Roast the grapes on a baking sheet drizzled w/ olive oil and kosher salt.
Do not use green grapes, try and find the red or black seedless variety.
If the grapes are large, cut them in half, otherwise leave them whole.
Roast in a 375F oven for 15-20 minutes, or until they are bursting with goodness and have a lot of syrupy juices in the pan.
Remove the skins from some hazelnuts and toast them in a dry pan or a toaster oven.
They toast up quickly, so keep an eye on them so they don't burn.
Spoon this lovely nectar (the roasted grapes!) over your favorite yogurt and top with the toasted nuts.
You can also make a parfait if you are fancy like me.
I layered the bottom of the glass with some of the roasted grapes, then a layer of Greek yogurt (I used Fage).
Topped w/ the toasted hazelnuts and a drizzle of honey.
Enjoy and have a good day!
PS No Friday post tomorrow, I am taking the weekend off!