Ingredients

• 2 cups seedless grapes (red or black work best)

• 1 tablespoon olive oil

• 1 teaspoon fresh rosemary, finely chopped (or ½ teaspoon dried)

• 1 teaspoon balsamic vinegar

• Pinch of sea salt

• Freshly cracked black pepper

Instructions

1. Preheat oven: 400°F (200°C). Line a baking sheet with parchment.

2. Season grapes: Toss grapes with olive oil, rosemary, balsamic, salt, and pepper. Spread in a single layer.

3. Roast: Bake 15–20 minutes, until grapes burst slightly and release their juices.

4. Serve: Enjoy warm over crostini with vegan cheese, spoon onto roasted veggies, or use as a topping for grain bowls.

Notes:

• Add a drizzle of maple syrup for a sweeter version.

• Pair with roasted carrots, beets, or squash for a fall side dish.

• Stir into cooked farro, quinoa, or couscous for a savory-sweet salad.