Roasted Fennel and Grapes

May 24, 2011
2 Ratings
  • Serves 2-3
Test Kitchen Notes

This is an interesting and delicious new way to use grapes. Roasted grapes take on such a sweet profile and they pair beautifully with the fennel. The layering of the fennel and anise seed flavors is beautiful, as is the slight acidity the apple cider vinegar adds. This dish is delicious hot or cold and is certainly a crowd pleaser! —Victoria Ross

What You'll Need
  • 1 cored and cut 1/4" sliced fennel bulb
  • 1/3 cup red grapes
  • 1/2 sliced medium onion
  • 2 tablespoons olive oil
  • 1 teaspoon anise seeds
  • 1 teaspoon coriander seeds
  • 1 teaspoon cumin seeds
  • salt and pepper
  • 1 tablespoon apple cider vinegar
  • a hunk of fresh parmesan
  • 1/4 cup toasted walnuts
  1. Heat oven to 425°F. Toss the fennel, grapes, and onion with the olive oil to coat. Sprinkle on the spices, salt, and pepper and toss to coat. Spread in a single layer on a large baking dish, and roast 15-25 minutes or until fennel and onion are starting to brown, and grapes are slightly wrinkled.
  2. As soon as you remove the vegetables from the oven, sprinkle the vinegar over them and scrape up any caramelized bits that may have stuck to the baking dish. Crumble the toasted walnuts into the dish, and serve with the hunk of parmesan and a cheese slicer on the table.

See what other Food52ers are saying.

  • healthierkitchen
  • Ms. T
    Ms. T
  • linzarella
  • fearlessem

6 Reviews

fearlessem October 25, 2012
This was excellent -- savory, unusual, and really satisfying! The whole spices added great flavor and a little crunch, and the combination of cumin, coriander, and anise (actually, I only had fennel seeds, which worked fine) means that this could be served as a side dish for a main course from a variety of different ethnic cuisines. I doubled the amount of grapes in the recipe to good effect, but other wise made it as specified. The walnuts are key - they really round out the flavors. Note that it took substantially longer than 25 minutes for me in the oven, but that may also have been because I doubled the recipe. I served this with grilled italian sausage and brown rice, and the three paired perfectly together. This is a keeper!
linzarella October 26, 2012
Thanks, so glad you enjoyed it!
linzarella October 26, 2012
Thanks, so glad you enjoyed it!
healthierkitchen October 2, 2012
This sounds delicious and really interesting!
Ms. T. June 30, 2011
Mmm, love the flavor combo!
ellenl May 24, 2011
This sounds really good!