Introduction

This sheet pan recipe combines the natural sweetness of California grapes with tender roasted sweet potatoes for a deliciously easy side dish. With just a handful of ingredients and minimal prep, you can enjoy a flavorful and vibrant addition to any meal.

The image shows a baking tray filled with roasted sweet potato slices, red grapes, and thin slices of red onion scattered evenly across the tray. The sweet potato slices are golden-orange with a slightly crispy texture on the edges, while the grapes are plump and deep purple-red. The thin red onion slices add a swirl of dark purple color, and small green herb pieces are sprinkled on top, adding brightness and contrast. A spatula is partially under the ingredients, ready to serve. The tray sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 tablespoons extra virgin olive oil
3 tablespoons balsamic vinegar
3/4 teaspoon sea salt
3 cups California grapes
1 pound orange sweet potatoes, peeled and cut into 1/4-inch slices
3/4 cup thinly sliced onion
Freshly ground pepper to taste
Snipped fresh basil

Instructions

Step 1: Preheat the oven to 425°F (220°C).
Step 2: In a large bowl, combine the olive oil, balsamic vinegar, sea salt, grapes, sweet potatoes, and sliced onion. Toss everything well to coat evenly.
Step 3: Spread the mixture in a single layer on a large baking sheet.
Step 4: Roast in the oven for 30 minutes, stirring halfway through to ensure even cooking, until the sweet potatoes are tender.
Step 5: Remove from the oven and sprinkle with snipped fresh basil and freshly ground pepper before serving.

Tips & Variations

Use red or green California grapes depending on your color preference and sweetness level.
For added depth, try sprinkling a little smoked paprika or cinnamon before roasting.
Swap sweet potatoes for butternut squash slices for a different twist.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave until warmed through to retain texture and flavor.

How to Serve

A metal baking tray filled with roasted sweet potato wedges, deep red grapes, and thin strips of purple-red onion. The sweet potato pieces are bright orange with a slightly charred texture, scattered evenly across the tray. The grapes are whole and plump, adding a round shape and rich red color among the wedges. The onion slices are cooked but still hold their curly shape, sprinkled throughout the tray. Small green herb pieces are scattered lightly on top. A metal spatula rests on the tray, lifting a few sweet potato slices. The tray sits on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

You can toss the ingredients together and store them covered in the refrigerator for a few hours before roasting, but for best texture and flavor, roast just before serving.

Are there other grape varieties that work well?

Yes, both red and green grapes work well in this recipe as long as they are fresh and firm. California grapes are preferred for their sweetness and quality.

Sheet Pan Roasted California Grapes and Sweet Potatoes Recipe

Print Recipe

★★★★★

4.9 from 120 reviews

A vibrant and healthy sheet pan recipe featuring roasted California grapes and sweet potatoes, perfectly caramelized with a touch of balsamic vinegar and fresh basil. This easy-to-make dish offers a delightful balance of sweetness and savory flavors, ideal as a side or a wholesome snack.

Author: Bella
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Side Dish
Method: Roasting
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Vegetables and Fruit

3 cups California grapes
1 pound orange sweet potatoes, peeled and cut into 1/4-inch slices
3/4 cup thinly sliced onion
Snipped fresh basil, for garnish

Seasonings and Dressings

3 tablespoons extra virgin olive oil
3 tablespoons balsamic vinegar
3/4 teaspoon sea salt
Freshly ground pepper, to taste

Instructions

Preheat the Oven: Preheat your oven to 425°F (220°C) to ensure a hot environment for roasting the ingredients evenly and quickly.
Combine Ingredients: In a large bowl, add the extra virgin olive oil, balsamic vinegar, sea salt, grapes, sweet potato slices, and thinly sliced onion. Toss everything thoroughly to ensure all pieces are well-coated with the oil and vinegar mixture, which will help in caramelizing and flavoring.
Arrange on Sheet Pan: Spread the mixture in a single layer on a large baking sheet. Spacing the ingredients out allows for even roasting and prevents steaming.
Roast: Place the baking sheet in the preheated oven and roast for 30 minutes, stirring halfway through the cooking time to promote even browning and to avoid sticking. Roast until the sweet potatoes are tender and the grapes begin to caramelize.
Season and Serve: Once roasted, remove from the oven and sprinkle freshly ground pepper and snipped fresh basil over the top. Serve warm as a flavorful side dish or vibrant addition to your meal.

Notes

For added depth, you can sprinkle a pinch of crushed red pepper flakes before roasting if you enjoy a slight kick.
Use seedless grapes for easier eating and better texture.
Sweet potatoes should be sliced evenly to ensure uniform cooking.
If you prefer a softer texture, cover the baking sheet loosely with foil for part of the roasting time.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.

Keywords: roasted grapes, sweet potatoes, sheet pan recipe, balsamic vinegar, healthy side dish, easy vegetarian