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
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Ingredients
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1
cored and cut 1/4" sliced fennel bulb
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1/3 cup
red grapes
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1/2
sliced medium onion
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2 tablespoons
olive oil
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1 teaspoon
anise seeds
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1 teaspoon
coriander seeds
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1 teaspoon
cumin seeds
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salt and pepper
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1 tablespoon
apple cider vinegar
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a hunk of fresh parmesan
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1/4 cup
toasted walnuts
Directions
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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.
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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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