Plump and smooth-skinned, the grape is a popular vine fruit to eat freshly washed, frozen, or, as the upcoming recipe suggests, cooked.
Grapes are reputed to have been grown wild by hunters and gatherers, and research tells us that they were cultivated in Mesopotamia as early as 6,000 BC. The ancient Greeks were the first to cultivate grapes seriously for eating and winemaking.
All varieties of grapes are rich in a polyphenolic phytochemical compound called resveratrol, a strong, effective antioxidant. Resveratrol is believed to offer protection from a variety of illnesses including Alzheimer’s, degenerative nerve disease, and heart disease. Green grapes are rich in anthocyanins, while white grapes contain catechins. Both are antioxidants helpful in protecting against cancers, allergy, and inflammation. Grapes are also a terrific source of potassium, vitamin K, vitamin A, carotenes, copper, manganese, riboflavin, thiamin, and iron. The iron factor becomes more concentrated when the grapes are in the form of raisins.
This recipe for Roasted Grapes and Carrots comes to us from AllRecipes.com. When you’re all finished, you can wipe up your countertop with Seventh Generation Disinfecting Multi-Surface Cleaner, which kills 99.99% of household germs botanically on hard, nonporous surfaces.
Roasted Grapes and Carrots
Prep time: 5 minutes
Cooking time: 15 minutes
Total time: 20 minutes
• 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
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.