Roasted Grapes and Carrots

This is an Indian dish I had while visiting a French family in the Luberon Valley. So I guess it’s a French-Indian side dish. I love it and make it all the time.

Original recipe makes 8 servings

Ingredients

2 pounds red seedless grapes
1 (16 ounce) package peeled, baby carrots
1 medium red onion, cut into wedges
2 tablespoons olive oil
1 teaspoon ground cumin

  • PREP

    5 mins

  • COOK

    15 mins

  • READY IN

    20 mins

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
  2. Toss together the grapes, carrots, and red onion in olive oil to coat. Sprinkle with cumin and toss to evenly distribute. Spread mixture on baking sheet.
  3. Roast in preheated oven until carrots have begun to soften, about 15 to 20 minutes.

Nutrition

Calories: 140 kcal
Carbohydrates: 26.9 g
Cholesterol: 0 mg
Fat: 4.2 g
Fiber: 3 g
Protein: 1.5 g
Sodium: 42 mg

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