Saturday, April 7, 2012

Recipe Test - Roasted Green Veggies and Grapes

This recipe is from It looks very similar to a main dish recipe I make for Chicken Breast with Roasted Vegetables. Instead of grape tomatoes, the blogger used seedless red grapes - GENIUS! As a personal preference, I usually don't like crunchy nuts with soft vegetables so I probably would omit the walnuts next time - but I think I'm in the minority when it comes to that stuff.


  • 2 cups chopped broccoli florets
  • 1 cup red seedless grapes
  • 1/2 large red onion, cut into thick slices
  • 1 bunch asparagus (about 1 lb), white ends removed and cut on a diagonal into 2-inch pieces
  • 1 tablespoon extra virgin olive oil
  • Salt and pepper to taste
  • 1/2 cup walnuts

  • 1. Preheat oven to 400 F.

    2. In a large bowl, toss the broccoli, grapes, onions and asparagus with the olive oil.

    3. Season with salt and pepper.

    4. Transfer contents of bowl to a large pan and roast for 15 minutes.

    5. After 15 minutes, add walnuts and stir well. Return to oven for an additional 15 minutes. When finished cooking, grapes should be blistered and broccoli and asparagus should be just starting to brown.

    Ready for the oven!

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