Honey Roasted Grapes with Apples

Roasting fruit with honey is a simple Mediterranean-inspired habit that deepens natural sweetness without fuss. Seedless grapes and firm apple wedges caramelize on one pan with thyme, rosemary, and a bright lemon finish.

Serves 4 · 10 min prep · 20 min cook

Estimate for one serving

• 165 cal
• 1g protein
• 38g carbs
• 4g fat

Every recipe here is free to read.

Ingredients

• 2 cups seedless red grapes
• 2 medium firm apples (Honeycrisp or Gala)
• 3 tbsp honey
• 1 tbsp fresh thyme leaves
• 1 tsp minced fresh rosemary
• 1 tbsp olive oil
• 1 tsp lemon zest
• 1 tbsp lemon juice
• 1/4 tsp ground cinnamon
• 1/8 tsp pinch flaky sea salt
• 1/2 tsp vanilla extract

Instructions

1. 1Preheat the oven to 400°F and line a rimmed sheet pan with parchment for easy cleanup.
2. 2Wash and thoroughly dry the grapes, then halve any very large ones so they roast evenly.
3. 3Core the apples and cut them into thin wedges about 1/2-inch thick, leaving the peel on for color and texture.
4. 4In a large bowl toss the grapes and apple wedges with the olive oil, honey, lemon juice, lemon zest, cinnamon, vanilla, thyme, rosemary, and flaky salt until every piece is glossy.
5. 5Spread the fruit in a single layer on the prepared pan so pieces are not crowded; crowding steams instead of caramelizes.
6. 6Roast for 18–22 minutes, stirring once halfway, until the grapes are blistered and jammy and the apple edges turn golden and tender.
7. 7Remove the pan when the juices bubble and smell deeply caramelized; the fruit should look glossy and slightly collapsed.
8. 8Let the roasted fruit rest 3–4 minutes so the syrup thickens slightly, then spoon into bowls while still warm.
9. 9Finish with an extra sprinkle of fresh thyme leaves and a light drizzle of any remaining pan juices.
10. 10Serve on its own or over plain yogurt or a scoop of vanilla ice cream for a simple weeknight dessert.