Roasted Grapes & Carrots

The juice from the grapes adds sweetness to the carrots. I cut the recipe in half for just the two of us. I also only used a scant 1/8 tsp. of cumin.
  • 2  pounds red seedless grapes, washed and dried
  • 1  (16 0z,) pkg. peeled baby carrots
  • 1  med. red onion, cut into wedges
  • 2  TBSP olive oil  or alternative
  • 1  tsp. cumin

Preheat oven to 375°. Line a baking sheet with aluminum foil. Toss together  grapes, carrots and red onion in oil to coat. Sprinkle with the cumin and toss to evenly distribute. Spread mixture on baking sheet.  Roast until carrots have begun to soften, about 15 to 20 minutes.