Roasted Grapes And Carrots Recipes

Steps:

• Preheat the oven to 400 degrees F.
• If the carrots are thick, cut them in half lengthwise; if not, leave whole. Slice the carrots diagonally in 1 1/2-inch-thick slices. (The carrots will shrink while cooking so make the slices big.) Toss them in a bowl with the olive oil, salt, and pepper. Transfer to a sheet pan in 1 layer and roast in the oven for 20 minutes, until browned and tender.
• Toss the carrots with minced dill or parsley, season to taste, and serve.

Steps:

• In a 3-qt. slow cooker, combine carrots, marmalade, water and salt. Cook, covered, on low heat until carrots are almost tender, 2-3/4 hours. Add the grapes and butter. Cover and cook on low until tender, 45 minutes longer. If desired, sprinkle with parsley.

Steps:

• Preheat the oven to 450 degrees F.
• Put the grapes on a baking sheet and toss with the olive oil. Roast until the grapes burst and get soft, wilted and a little charred, 25 to 30 minutes.
• Serve on peanut butter toast or crostini with cream cheese, or add them to a salad. Store in an airtight container in the refrigerator for up to 1 week.

Steps:

• Cook the rice following pack instructions. Meanwhile, heat oven to 200C/180C fan/gas 6. Place the carrots and grapes on a large baking tray, keeping the grapes at one end and the carrots at the other (the grapes will bleed some of their juice onto the tray, which will stain the carrots). Drizzle the carrots with the oil and season. Roast for 10 mins, then remove from the oven and set aside to cool a little. When the rice is cooked, drain and run under the cold tap to cool a little, then set aside to drain completely.
• Bring a saucepan of water to the boil, add the beans and cook for 2 mins or until just tender. Drain and set aside to cool a little. In a large bowl, whisk the dressing ingredients together with some seasoning. Add the rice, carrots, beans, pecans, rocket and half the feta, and toss everything together. Transfer to a serving plate, then scatter over the remaining feta and the roasted grapes. Drizzle any juice from the baking tray over the salad and serve.

Steps:

• Melt butter in skillet.
• Add carrots.
• Cover and cook about 25 minutes, or until almost tender.
• Add grapes, honey, and lemon juice.
• Cook on low heat for 10 minutes.
• Add salt.
• Add mint leaves just before serving.

Steps:

• Scrape carrots and cut into 1-inch slices.
• Boil in water with salt and white sugar about 25 minutes or until tender; drain off liquid.
• Melt butter in saucepan with brown sugar and orange juice. Add Grand Marnier.
• When mixture bubbles, add carrots and grapes.
• Do not over cook.
• Note: The grapes need to be seedless and they can be either red or green.