Balsamic Roasted Grapes Food

BALSAMIC ROASTED GRAPES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Combine grapes, olive oil, chopped thyme, and chopped oregano together in a bowl and lightly toss to coat. Place grapes on baking sheet.
• Bake in preheated oven until grapes begin to wrinkle and split, about 15 minutes. Drizzle with balsamic vinegar and season with salt and ground black pepper.

ROASTED GRAPES

Steps:

• Preheat oven to 425°F.
• Toss all ingredients in a bowl.
• Place grapes on a parchment lined pan and bake 15-16 minutes or until tender and the skins are slightly wrinkled.
• Serve warm or room temperature.

ROASTED SAUSAGES AND GRAPES

Steps:

• Preheat the oven to 500 degrees.
• Parboil the sausages in water to cover for 8 minutes to rid them of excess fat.
• Melt the butter in a large heatproof roasting pan, add the grapes, and toss to coat. Over moderately high heat add the wine. Stir with a wooden spoon for a few minutes until the wine has reduced by half.
• Using tongs, transfer the parboiled sausages to the roasting pan and push them down in the grapes so the sausages will not brown too quickly. Roast in the oven, turning the sausages once, until the grapes are soft and the sausages have browned, 20 to 25 minutes.
• Place the roasting pan on top of the stove over a medium-high heat and add the balsamic vinegar. Scrape up any browned bits on the bottom of the roasting pan, and allow the vinegar and juices to reduce until they are thick and syrupy. With a slotted spoon, transfer the sausages and grapes to a serving platter.
• Pour the sauce over the sausages and grapes and serve immediately, accompanied with fresh bread.

BALSAMIC ROASTED SAUSAGE AND GRAPES WITH LINGUINE

Steps:

• Preheat oven to 425°. Place sausage links and grapes in a greased 13x9-in. baking dish. In a small bowl, combine vinegar, oil and water; pour over sausages. Sprinkle with salt and pepper., Bake 20 minutes. Turn sausages; bake 15-20 minutes longer or until a thermometer inserted in sausages reads 160°. , Meanwhile, cook linguine according to package directions. Drain, reserving 1/2 cup pasta water. , Cut sausages into 1/2-in. slices. In a large bowl, combine the linguine, reserved pasta water and pesto; toss to coat. Add the sausage, spinach, salad greens and grapes with pan juices; toss to combine. Serve immediately.

BALSAMIC-ROASTED VEGETABLES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Coat a 9x13-inch baking pan with cooking spray.
• Mix potatoes, carrots, onion, balsamic vinegar, butter, thyme, garlic, salt, and pepper together in a large glass bowl. Spread mixture into the prepared pan in an even layer. Cover with foil.
• Roast in the preheated oven, giving the pan a shake every 15 minutes to ensure even cooking, for 45 minutes.
• Remove foil and continue to roast, uncovered, stirring occasionally, for another 30 minutes.

BAREFOOT CONTESSA'S ROASTED SAUSAGES AND GRAPES

Steps:

• Preheat oven to 500 degrees.
• Bring a large pot of water to a boil, add the sausages, and simmer for 8 minutes to remove some of the fat. Remove to a plate.
• Melt the butter in a large 12x15 roasting pan on top of the stove.
• Add the grapes and toss them to coat with butter.
• Transfer the sausages to the roasting pan with tongs, nestling them down in the grapes in one layer.
• Place in the oven and roast for 20-25 minutes, turning the sausages once, until they're browned and the grapes are tender.
• Transfer the sausages and grapes to a serving platter with tongs and a slotted spoon and cover to keep them hot. Add the balsamic vinegar to the roasting pan and cook over medium-high heat for 2 minutes to reduce the balsamic vinegar slightly.
• Pour over the sausages and grapes and serve hot.