Rosemary-and-Balsamic-Roasted Grapes and Olives

Rosemary-and-Balsamic-Roasted Grapes and Olives

Ingredients:
oil, olive, salad or cooking
spices, rosemary, dried
nuts, walnuts, english
salt, table
vinegar, balsamic
sweetener, syrup, agave
grapes, red or green (european type, such as thompson seedless), raw
olives, ripe, canned (small-extra large)

Directions:
Preheat oven to 350F.
Grease 2 shallow baking dishes with oil.
Warm 2 1/2 tsp.
oil with 1 tsp.
rosemary in skillet over medium-low heat 2 to 3 minutes, stirring occasionally.
Remove from heat; stir in walnuts and salt.
Spread nuts in 1 prepared baking dish.
Whisk together vinegar and agave nectar in bowl.
Stir in grapes, olives, and remaining 1 1/2 tsp.
rosemary.
Spread mixture in remaining baking dish.
Roast walnuts 9 to 12 minutes in oven, or until golden-brown.
Remove, sprinkle with more kosher salt, if desired, and cool.
Increase oven heat to 400F.
Roast olives and grapes 20 to 25 minutes, or until sauce is syrupy, stirring occasionally.
Cool 10 minutes, stirring occasionally.
Sprinkle walnut pieces over grapes and olives, and serve warm.