Roasted Red Grapes and Shallots Recipe by Mangia
Roasted Red Grapes and Shallots
Here is a great addition to a holiday table. Or use it on a more regular basis with roasted chicken or lamb. You can roast the grapes and the shallots at the same time, as long as you watch the individual cooking times; they are different.
Ingredients
- 18 shallots
- ¼ cup extra-virgin olive oil
- Salt
- Freshly ground black pepper
- 1 pound seedless red grapes
- ¼ cup sherry vinegar
- 3 tablespoons chopped tarragon
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- To roast the shallots: Peel the shallots. Coat them with 3 tablespoons of the olive oil, season with salt and pepper to taste, and spread them in a single layer on a baking sheet. Roast for about 30 minutes, until golden and soft to the touch. Remove and let cool on the baking sheet.
- To roast the grapes: Remove the grapes from the stems, and in a medium bowl, toss with the remaining 1 tablespoon of olive oil. Spread the grapes out on another baking sheet and roast them until they swell and the skins are just about to burst, about 10 minutes. Let cool on the baking sheet.
- Put the roasted shallots in a large skillet and add the sherry vinegar. Bring the vinegar to a boil over high heat and cook about 5 minutes, stirring with a spoon to make sure that the shallots are evenly glazed, until the vinegar is reduced and thickened.
- Add the roasted grapes and tarragon to the skillet. Season with salt and pepper to taste, and stir gently to combine. Remove the pan from the heat and let cool before serving. To store, transfer to a container, cover, and refrigerate for up to 2 days.
