Roasted Grapes And Carrot Food

ROASTED GRAPES

Steps:

• Preheat the oven to 450 degrees F.
• Put the grapes on a baking sheet and toss with the olive oil. Roast until the grapes burst and get soft, wilted and a little charred, 25 to 30 minutes.
• Serve on peanut butter toast or crostini with cream cheese, or add them to a salad. Store in an airtight container in the refrigerator for up to 1 week.

ROASTED CARROTS

Steps:

• Preheat the oven to 400 degrees F.
• If the carrots are thick, cut them in half lengthwise; if not, leave whole. Slice the carrots diagonally in 1 1/2-inch-thick slices. (The carrots will shrink while cooking so make the slices big.) Toss them in a bowl with the olive oil, salt, and pepper. Transfer to a sheet pan in 1 layer and roast in the oven for 20 minutes, until browned and tender.
• Toss the carrots with minced dill or parsley, season to taste, and serve.

ROASTED GRAPES

Steps:

• Preheat oven to 425F.
• Add red grapes to a baking sheet.
• Drizzle with oil and toss to coat. Sprinkle with sea salt. Arrange on a baking sheet in a single layer.
• Bake at 425F for 15-20 minutes, until the grapes start to burst, have slightly blistered skin and have shrunk in size.
• Remove from the oven and let cool slightly before transferring to a serving dish.

ROASTED GRAPES AND CARROTS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
• 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.
• Roast in preheated oven until carrots have begun to soften, about 15 to 20 minutes.

GLAZED CARROTS AND GRAPES

Steps:

• Scrape carrots and cut into 1-inch slices.
• Boil in water with salt and white sugar about 25 minutes or until tender; drain off liquid.
• Melt butter in saucepan with brown sugar and orange juice. Add Grand Marnier.
• When mixture bubbles, add carrots and grapes.
• Do not over cook.
• Note: The grapes need to be seedless and they can be either red or green.

CARROTS AND GRAPES

Steps:

• Melt butter in skillet.
• Add carrots.
• Cover and cook about 25 minutes, or until almost tender.
• Add grapes, honey, and lemon juice.
• Cook on low heat for 10 minutes.
• Add salt.
• Add mint leaves just before serving.

ROASTED GRAPE, CARROT & WILD RICE SALAD WITH BALSAMIC MAPLE DRESSING

Steps:

• Cook the rice following pack instructions. Meanwhile, heat oven to 200C/180C fan/gas 6. Place the carrots and grapes on a large baking tray, keeping the grapes at one end and the carrots at the other (the grapes will bleed some of their juice onto the tray, which will stain the carrots). Drizzle the carrots with the oil and season. Roast for 10 mins, then remove from the oven and set aside to cool a little. When the rice is cooked, drain and run under the cold tap to cool a little, then set aside to drain completely.
• Bring a saucepan of water to the boil, add the beans and cook for 2 mins or until just tender. Drain and set aside to cool a little. In a large bowl, whisk the dressing ingredients together with some seasoning. Add the rice, carrots, beans, pecans, rocket and half the feta, and toss everything together. Transfer to a serving plate, then scatter over the remaining feta and the roasted grapes. Drizzle any juice from the baking tray over the salad and serve.

ROASTED GRAPES AND CARROTS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
• 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.
• Roast in preheated oven until carrots have begun to soften, about 15 to 20 minutes.