Roasted Fennel and Grapes

May 24, 2011
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

  • Serves 2-3
  • 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
In This Recipe
  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.

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