Roasted Grapes and Carrots Recipe -
Roasted Grapes and Carrots Recipe
  • READY IN 20 mins

Roasted Grapes and Carrots

Recipe by  

"This is an Indian dish I had while visiting a French family in the Luberon Valley. So I guess it's a French-Indian side dish. I love it and make it all the time."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    5 mins
  • COOK

    15 mins

    20 mins


  1. Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
  2. Toss together the grapes, carrots, and red onion in olive oil to coat. Sprinkle with cumin and toss to evenly distribute. Spread mixture on baking sheet.
  3. Roast in preheated oven until carrots have begun to soften, about 15 to 20 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Oct 17, 2006

5+ for taste but I would rate it 1 for cooking instructions. There is no waaaay that you can roast carrots (even baby ones - which I used)at 375 degrees for 20 min. I followed the recipe exactly until it came to the roasting time - I steamed the carrots for 5 minutes - then I roasted all the veggies in a well preheated 500 degree oven for 20 min. I cut the recipe to serve 4 people - a mistake - Ron and I ate it all in one sitting! Fellow chefs you must try this one!!! So different. Thanks submitter.

Most Helpful Critical Review
Oct 15, 2007

I was so excited to try this recipe, but unfortunatley, it was not very good. My husband and I are adventurous eaters, but we just didn't think the flavors went together very well. I'm not sure what went wrong. Sigh...


44 Ratings

Oct 10, 2006

Outstanding! I would never have thought of this on my own. I cut the baby carrots into thirds and boiled them until barely tender. Then I mixed them with the grapes, onion, cumin and olive oil. I also added a little sea salt before baking the mix for about 10 minutes. The grapes still had some pop to them and the onions were done. I sprinkled some fresh parsley on top and it looked beautiful. The perfect fall side dish.

Sep 19, 2006

Good but I think the cooking time could do with some adjustment. The baby carrots took about 30 mins to really soften, by which time some of the grapes and onion had burned. Next time I'll add them after 15 mins, so that they keep a little bit of bite. But thanks for a nice recipe, Matt!

Jun 24, 2007

It was pretty good. Better than anyone expected. I cut the carrots into thirds and pre-boiled them for a few minutes.

Mar 15, 2007

Fantastic. I made a couple of revisions: I didn't have any grapes, so I used raisins, and I added about 1/2 cup of chopped onion, and a little basil on top. It was very tasty (of course, I never met a carrot I didn't like).

Oct 13, 2006

What an outstanding recipe! This was so easy to create with only five ingredients and no prep work. I added some fresh ground black pepper as well as some sea salt. It was tremendous, beautiful to look at and a wonderful accompaniment to our steak this evening. Cannot wait to make again.

Sep 22, 2006

I wish I would have read the other reviews before I made this. The carrots were way under-done. The grapes were delicious, though.


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  • Calories
  • 140 kcal
  • 7%
  • Carbohydrates
  • 26.9 g
  • 9%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 4.2 g
  • 7%
  • Fiber
  • 3 g
  • 12%
  • Protein
  • 1.5 g
  • 3%
  • Sodium
  • 42 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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