Roasted Grape & Honey Yogurt

Roasting grapes until they blister and turn jammy is a simple Mediterranean trick that deepens their natural sweetness. Spooned over honeyed Greek yogurt with thyme, lemon zest, and pistachios, this dessert feels rustic yet bright.

Serves 4 · 10 min prep · 22 min cook

Estimate for one serving

• 245 cal
• 12g protein
• 32g carbs
• 9g fat
• 3g fiber

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Ingredients

• 1 lb seedless red grapes
• 1 tbsp olive oil
• 3 tbsp honey
• 1 tsp fresh thyme leaves
• 1/4 tsp kosher salt
• 2 cups plain full-fat Greek yogurt
• 1 tsp vanilla extract
• 1/4 cup toasted chopped pistachios
• 1 tsp lemon zest

Instructions

1. 1Preheat the oven to 425°F and line a rimmed baking sheet with parchment for easy cleanup.
2. 2Rinse and thoroughly dry the grapes, then spread them in a single layer on the prepared sheet.
3. 3Drizzle the grapes with olive oil and half the honey, then sprinkle with thyme leaves and salt.
4. 4Toss gently with your hands so every grape is lightly coated, then roast for 18 to 22 minutes until the skins wrinkle, juices caramelize, and some grapes burst.
5. 5While the grapes roast, stir the Greek yogurt with vanilla extract and the remaining honey until smooth and lightly sweetened.
6. 6Divide the yogurt among four shallow bowls or glasses, swirling it into soft peaks with the back of a spoon.
7. 7Remove the roasted grapes from the oven and let them cool 5 minutes so the juices thicken slightly.
8. 8Spoon the warm grapes and their sticky pan juices over the yogurt in each bowl.
9. 9Scatter toasted pistachios and a dusting of lemon zest on top for crunch and brightness.
10. 10Serve immediately while the contrast of cool yogurt and warm roasted fruit is at its peak.