Roasted brocolli and grapes 2Roasting broccoli adds sweetness and a hint of smokiness to an otherwise mellow veggie. Usually, I let my broccoli go solo on the roasting pan since it cooks faster than my next fav – potatoes. But I liked the unusual addition to roasted broccoli I found in this month’s Midwest Living.


I know, I know – roasting grapes? I hadn’t thought of that either. Roasting time brings out the more savory side of red grapes making them firmer and lending a cool play on texture that contrasts nicely with broccoli.

But the real question – would my kids like it? My youngest loved the idea of grapes making there way from snack to dinner dish. My middle child picked out each and every grape after tasting one. Split decision for sure.

If you’re looking to jazz up roasted veggies I’d definitely recommend throwing in some red grapes. One side note: If you do have leftovers nix reheating the grapes. The roasted veggies do fine day #2, the grapes not so much.

Roasted brocolli and grapes



2 cups broccoli in small pieces

1 cup green beans (I thawed haricots verts I had on hand from Trader Joe’s)

1 cup red grapes

1/4 cup slivered onion wedges

2 tablespoons olive oil (I used garlic olive oil)

1/4 tsp. garlic powder or 1 clove minced fresh garlic (if you’re not using garlic olive oil)

1/2 fresh lemon (optional)

1 large, heavy duty plastic bag



  1. Preheat your oven to 400 degrees Fahrenheit.
  2. Generously coat a baking sheet with cooking oil.
  3. In the heavy duty plastic bag place all of the ingredients. Seal tightly and shake (this is a good kid job).
  4. Pour the vegetables onto the baking sheet.
  5. Cook for 15-20 minutes removing the pan halfway through and moving the veggies around to ensure they’re roasting on all sides.
  6. Drizzle with fresh lemon juice right out of the oven.
  7. Serve hot!




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