One of my favorite memories of living within a stone’s throw of New York City’s Union Square Greenmarket was the vendor who arrived every fall to sell a variety of sweet local grapes. They were a far cry from the bags of green and red grapes sold year-round at the grocery store. Their deep, almost floral fragrance filled the air, and they were so sweet that bees swarmed the stall.
This simple sheet pan dinner is a celebration of those grapes I anticipated each fall. These days, grocery store grapes are usually my only option, but that’s hardly a problem here because roasting them draws out and caramelizes their juices. Pair them with savory Italian sausage links, thinly sliced shallots, and rosemary, and the results are a surprisingly savory, sweet, juicy, and warming dinner that’s perfect for these chilly nights.
