Reviewed: Nov. 11, 2009

Grapes made it a little too sweet. Maybe half as much would be better. Otherwise, yummy.

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songanddance

Cooking Level: Intermediate

Living In: Delaware, Ohio, USA

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Reviewed: Dec. 9, 2008

The sweetness of the grapes and carrots are blended by the cumin. It was a nice surprise.

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m0000n

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Reviewed: Jun. 1, 2008

I did not like this at all. The grapes were too soft and there was not that much flavor. It would probably be better as a cold salad.

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Bakeratheart

Cooking Level: Intermediate

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Reviewed: Mar. 10, 2008

The cooking time really was problematic. It also didn't have quite enough spice for our tastes.

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slpdocstu

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Reviewed: Feb. 20, 2008

I was excited to try such a "different" recipe, but was very disapointed. The cooking time was wrong like previously stated, but even after that adjustment the flavor was kind of boring. I served it at a party. Everyone dished some on their plate but only had a bite or two.

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Babygirl77

Cooking Level: Expert

Living In: Vancouver, Washington, USA

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Reviewed: Dec. 9, 2007

I agree with the previous reviews, the carrots need to be precooked before being roasted. Also, I found the flavor somewhat mild, I think next time I will double the cumin and maybe add some marjoram to play up the sweetness of the onions and grapes. Adding some parsley as a garnish may also give a nice light finish.

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Nicole

Cooking Level: Expert

Home Town: Albuquerque, New Mexico, USA

Living In: Socorro, New Mexico, USA

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Reviewed: 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...

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GG

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Reviewed: Jul. 7, 2007

I like this recipe. As suggested, I parboiled the carrots. Also I used 1.5 teaspoons of cumin and mixed this in with the oilve oil - 2 tablespoons - in addition I added about a tablespoon of honey then swirled all the ingredients together before putting it in the oven. I served it with an indian dish (butter chicken) and rice. I like that it wasn't too heavy as many Indian foods are very rich. And this balanced off the rich chicken dish.

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flashtrash

Living In: Sydney, New South Wales, Australia

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Reviewed: 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.

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SHEWETT

Cooking Level: Intermediate

Home Town: Susanville, California, USA

Living In: Durham, North Carolina, USA

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Reviewed: Apr. 9, 2007

I love carrots, and I love onions, and I love grapes, but this combo just didn't work for me. Individually the items were okay once salted(the roasted grapes were quite good), but together they seemed not to pair well. I am usually a very adventurous cook, but I will never make this again...before making my own final judgement though, I asked my husband and teenage children to try it and they all had the same reaction as I did. I actually threw it all away and started from scratch to make a different carrot dish to take to Easter dinner.

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d.e.bungalow

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Reviewed: 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).

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Deedee

Cooking Level: Intermediate

Home Town: Nashville, Tennessee, USA

Living In: La Vergne, Tennessee, USA

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Reviewed: Mar. 12, 2007

This is a fantastic side dish. The combination sounded so weird that I just had to try it but it turned out beautifully. I too did a quick pre-cook on the carrots and everything roasted to a nice doneness. It tastes delicious and is quite beautiful to look at, too. Will certainly make this again.

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LorraineT

Cooking Level: Expert

Home Town: Portland, Oregon, USA

Living In: Seattle, Washington, USA

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Reviewed: Jan. 14, 2007

Everyone liked this even though it was a bit unusual.

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acorn2

Cooking Level: Intermediate

Living In: Union Pier, Michigan, USA

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Reviewed: Dec. 20, 2006

This recipe, though an odd combination, is delicious. I took the advice of some of the other reviewers and pre-cooked the carrots and increased the cumin. I would also agree that it takes more than 15 minutes at 350 degrees to cook. All in all, I would highly recommend this as a different vegetable that is not only good to eat but healthy.

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NANCY

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Reviewed: Dec. 20, 2006

Sorry, I did not like this at all. I love Indian food and grapes but am not a huge carrot fan - still I expected this to taste good and it just did not.

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Pesco

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

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Reviewed: Nov. 3, 2006

I made this recipe for my crowd and they all liked it. We did decide that it should have a little more cumin and maybe we will try adding something else with it next time for more zip. There were no leftovers!

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Ingrid

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Reviewed: Nov. 2, 2006

I did just the grapes and carrots (no onions) and LOVE it. It's been great as a warm nibble for parties and gatherings.

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MAESTRINA

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Reviewed: Nov. 2, 2006

Very easy to make. Took the advice of others and pre-cooked the carrots before roasting. Seemed like an odd combination to me but it was very tasty. I will make this again.

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Linda B

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Reviewed: 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.

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Aspiring Chef Rita

Cooking Level: Expert

Home Town: Woodside, New York, USA

Living In: Linden, New Jersey, USA

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Reviewed: 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.

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JDVMD

Cooking Level: Expert

Home Town: Elizabethtown, Kentucky, USA

Living In: Paducah, Kentucky, USA

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Roasted Grapes and Carrots

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