ROASTED GRAPES AND CARROT RECIPE
Roasted Grapes and Carrot is a healthy and exotic salad. Grapes usually have a sweet and tangy flavour. Carrots also have a sharp and sweet taste. Both when cooked together make a crispy and crunchy combination. Rather than munching unhealthy salted mixtures like peanuts in your free time, you could prepare this quick and refreshing salad. It has a simple and subtle taste along with crispness of vegetables. Grapes are almost every kids favourite fruit. Serve them in this distinct way and make way for your kids happiness. Roasted carrots have a wet and crispy texture. They not only taste good but have numerous health benefits too. They are a rich source of fiber and vitamins. Also, they help in weight loss and maintaining cholesterol levels. This salad is a dose of healthy and tasteful meal. Another ingredient used in preparation of this salad is the extra virgin olive oil, which is very easy to digest. Also, it has a low fat content. In all it is a nutritious and fulfilling meal. If you are someone who wants to have healthy food with subtle taste, then this recipe could be your preference. It will hardly take half an hour to prepare this wholesome salad. You could also prepare it while you orgainze dinner or lunch parties. Follow the simple recipe and prepare this salad soon with amazing taste and texture for your loved ones. Get ready to have a sweet and tangy experience by making it soon.
Provided by TNN
Categories Salads
Time 25m
Yield 6
Number Of Ingredients 6
Steps:
- To prepare this exotic salad, first, preheat the OTG at 190 degree Celsius. Then, take a baking tray and line it with aluminum foil.
- Meanwhile, take a large sized bowl and add carrots, red onion and grapes in it. Mix them altogether. Make sure that you wash the vegetables neatly before using. Now, sprinkle cumin seeds over them. Also, add salt as required.
- Then, spread the vegetable mixture evenly on the baking tray. Once done, place the baking tray in OTG and let the vegetables roast for next 20 minutes until the carrots are tender.
- Lastly, transfer the roasted vegetables in a serving dish and serve fresh. You may decorate it with coriander leaves.
Nutrition Facts : ServingSize 1 bowl, Calories 221 cal
ROASTED GRAPE AND RICOTTA TOASTS
Provided by Ree Drummond : Food Network
Time 35m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- Toss the grapes with the red wine, thyme, 1 tablespoon of the olive oil and some salt and pepper. Place on a small baking sheet or baking dish. Roast until the grapes are tender, wilted and juicy, about 25 minutes.
- Heat a grill pan over medium-high heat. Brush the bread slices with the remaining tablespoon of olive oil. Grill on both sides until crisp and lightly charred in some places, 3 to 4 minutes per side. Spread the ricotta evenly on the bread. Top with the roasted grapes and their juices. Sprinkle with lemon zest and flaky salt, then serve.
ROASTED GRAPES
Provided by Food Network
Time 35m
Yield 4 cups
Number Of Ingredients 2
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 GRAPES AND CARROTS
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! READ MORE
Provided by Recipe By Estee Kafra
Categories Sides
Yield 6
Number Of Ingredients 10
Steps:
- 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.
ROASTED GRAPES
This is wonderful served with cheese and crackers. It is also a great addition to a salad. You will think of other wonderful ways to serve these once you have tried them!
Provided by Ambervim
Categories Low Protein
Time 35m
Yield 1 1/2 Cups
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees.
- On a large, rimmed baking sheet, combine all ingredients, tossing with a spatula to combine. If using herbs, be sure to coat the branches with olive oil to prevent burning.
- Transfer baking sheet to oven and roast, shaking pan intermittently, until grapes have burst and grape juice begins to thicken, about 30 minutes.
- Let cool slightly and transfer to serving vessel.
GLAZED CARROTS WITH GREEN GRAPES
After receiving a slow cooker many years ago and not knowing what to do with the thing, I finally branched out and read up on what it was all about. This is one of the recipes I make that is really enjoyed by all at any time of the year. It is so colorful and a delightful side for any meal. -Lorraine Caland, Shuniah, Ontario
Provided by Taste of Home
Categories Side Dishes
Time 3h50m
Yield 7 servings.
Number Of Ingredients 7
Steps:
- In a 3-qt. slow cooker, combine carrots, marmalade, water and salt. Cook, covered, on low heat until carrots are almost tender, 2-3/4 hours. Add the grapes and butter. Cover and cook on low until tender, 45 minutes longer. If desired, sprinkle with parsley.
Nutrition Facts : Calories 98 calories, Fat 2g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 157mg sodium, Carbohydrate 21g carbohydrate (16g sugars, Fiber 2g fiber), Protein 1g protein.
ROASTED MAPLE-GLAZED BABY CARROTS WITH DRIED GRAPES
Provided by Amanda Hesser
Categories side dish
Time 2h20m
Yield 6 - 8 servings
Number Of Ingredients 10
Steps:
- Heat oven to 250 degrees. Put grapes in a bowl and spray lightly with vegetable oil. Toss to coat. Turn grapes into a 12-inch non-stick ovenproof skillet. Dry in oven, tossing grapes every 20 minutes or so, until skin shrivels and grapes are tawny and lightly caramelized, 2 to 2 1/2 hours. Remove from oven and set aside. (Grapes can be made a day ahead and refrigerated.)
- Place carrots on paper towel-lined pan to dry. Increase oven temperature to 500 degrees. Place broiler pan or heavy roasting pan in oven. In small saucepan over low heat, melt butter and cook until golden brown. Add sage leaves, maple syrup and dried grapes. Swirl to combine and turn off heat, but leave on burner to keep warm.
- Place carrots, olive oil and salt in a bowl and toss, rubbing oil and salt into carrots. Turn carrots onto hot pan in oven in a single layer. Roast, shaking pan occasionally, until carrots have begun to color and are almost tender, about 10 minutes.
- Pour grape mixture over carrots and toss with heat-proof spatula to coat. Roast until glaze begins to set and carrots are tender and spotty-brown, about 5 minutes more. Remove carrots from oven and sprinkle with lemon peel and pepper. Transfer to warm bowl and serve immediately.
Nutrition Facts : @context http, Calories 126, UnsaturatedFat 2 grams, Carbohydrate 21 grams, Fat 5 grams, Fiber 4 grams, Protein 1 gram, SaturatedFat 2 grams, Sodium 381 milligrams, Sugar 15 grams, TransFat 0 grams
ROASTED GRAPES AND CARROTS
This is an Indian dish I had while visiting a French family in the Luberon Valley. So I guess it's a French-Indian side dish. I love it and make it all the time.
Provided by Matt Hunt Gardner
Categories Carrot Side Dishes
Time 20m
Yield 8
Number Of Ingredients 5
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.
Nutrition Facts : Calories 139.9 calories, Carbohydrate 26.9 g, Fat 4.2 g, Fiber 3 g, Protein 1.5 g, SaturatedFat 0.7 g, Sodium 42 mg, Sugar 22.3 g
ROASTED GRAPES AND CARROTS
This is an Indian dish I had while visiting a French family in the Luberon Valley. So I guess it's a French-Indian side dish. I love it and make it all the time.
Provided by Matt Hunt Gardner
Categories Carrot Side Dishes
Time 20m
Yield 8
Number Of Ingredients 5
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.
Nutrition Facts : Calories 139.9 calories, Carbohydrate 26.9 g, Fat 4.2 g, Fiber 3 g, Protein 1.5 g, SaturatedFat 0.7 g, Sodium 42 mg, Sugar 22.3 g
ROASTED GRAPE, CARROT & WILD RICE SALAD WITH BALSAMIC MAPLE DRESSING
Enjoy the contrasting flavours and textures of this vegetarian rice salad with nuts, feta cheese and sweet dressing
Provided by Cassie Best
Categories Lunch, Main course, Side dish
Time 1h5m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 446 calories, Fat 25 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 16 grams sugar, Fiber 5 grams fiber, Protein 11 grams protein, Sodium 1.3 milligram of sodium
CARROTS AND GRAPES
This is another recipe that I haven't tried yet, so I can't vouch for it, but I think it looks good. I'm often drawn to recipes that are a little bit out of the ordinary, and I've never had carrots and grapes together before. I'm intrigued. :-)
Provided by Rainberry Blues
Categories Berries
Time 45m
Yield 6 serving(s)
Number Of Ingredients 7
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.
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