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"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." — Matt Hunt Gardner
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2 pounds red seedless grapes
1 (16 ounce) package peeled, baby carrots
1 medium red onion, cut into wedges
2 tablespoons olive oil
1 teaspoon ground cumin
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.
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
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.
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!
It was pretty good. Better than anyone expected. I cut the carrots into thirds and pre-boiled them for a few minutes.
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).
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.
I wish I would have read the other reviews before I made this. The carrots were way under-done. The grapes were delicious, though.
* Percent Daily Values are based on a 2,000 calorie diet.
Roasted Grapes and Carrots
Serving Size: 1/8 of a recipe Servings Per Recipe: 8 Amount Per Serving Calories: 140 Calories from Fat: 38
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