Honey-Roasted Grape & Yogurt Bowls

Serves 4 · 10 min prep · 22 min cook

Ingredients

• 3 cups seedless red grapes
• 3 tablespoons honey
• 1 teaspoon olive oil
• 1 teaspoon vanilla extract
• 1/8 teaspoon pinch of flaky salt
• 3 cups plain Greek yogurt
• 1/3 cup toasted sliced almonds
• 2 tablespoons fresh mint leaves
• 1 teaspoon lemon zest

Instructions

1. 1Preheat the oven to 400°F and line a rimmed baking sheet with parchment paper so the grapes roast cleanly without sticking.
2. 2Rinse the grapes and pat them thoroughly dry, then spread them in a single layer on the prepared sheet so heat can caramelize the skins evenly.
3. 3Drizzle the grapes with honey and olive oil, add the vanilla and a light pinch of flaky salt, and toss gently with clean hands until every grape is lightly coated and glossy.
4. 4Roast for 18 to 22 minutes, shaking the pan once halfway, until the grapes are blistered, jammy, and releasing deep purple juices that look syrupy at the edges.
5. 5Remove the pan from the oven and let the roasted grapes cool for 8 to 10 minutes so the juices thicken slightly and the fruit is warm rather than scorching hot.
6. 6Spoon generous portions of Greek yogurt into four shallow bowls, creating a soft well in the center of each for the fruit.
7. 7Spoon the warm honey-roasted grapes and their pan juices over the yogurt, dividing them evenly so each bowl gets plenty of caramelized fruit.
8. 8Scatter toasted sliced almonds over the top for crunch, then finish with torn mint leaves and a whisper of lemon zest for brightness.
9. 9Serve immediately while the contrast of cool creamy yogurt and warm jammy grapes is at its best; leftover roasted grapes keep refrigerated up to two days for quick bowls later.