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Grapes, in my opinion, are the unsung heroes of the culinary scene. I recently brought a salad with roasted grapes in it to a sheva brachos we were co-hosting. Everyone loved it, and several people asked me what that fruity taste that they couldn’t place was. When I admitted it was roasted grapes, the woman sitting next to me said, “Estee, if I had seen a recipe with roasted grapes I never would have tried it, but now that I’ve tasted it, I’m going to make it.” I hope you try it too!
2 cups red seedless grapes
1 cup green seedless grapes
1 (16-oz./450-g.) bag baby carrots, sliced in half lengthwise
coarse salt
black pepper
dash cayenne pepper
dash allspice
oil, to coat (approximately 2–3 tablespoons)
1 large handful fresh Italian parsley, finely chopped
whole sesame tahini, for drizzling (optional)
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
Place the grapes and the carrots in a large bowl along with the spices and oil. Mix everything together and spread on a lined baking sheet. Roast for 20 minutes.
Add parsley and toss. Serve warm or room temperature alongside meat or chicken.
Drizzle with whole sesame tahini, if desired, before serving.
Photography: Moishe Wulliger Food Styling: Renee Muller
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