Roasted Carrots and Grapes


1 (16oz) bag of prepared baby carrots
1 red onion, cut into wedges
2 TB extra virgin olive oil
1 tsp cumin
1 tsp salt
1/2 tsp black pepper
1/2 tsp red pepper flakes
1 lb seedless red grapes


Preheat oven to 375 degrees.
Combine carrots, onion, olive oil, cumin, salt, pepper and red pepper flakes in a bowl. Toss to make sure vegetables are covered.
Place on a baking sheet lined with foil and spread out in one layer. Roast for 10 to 15 minutes until carrots are tender.
Add grapes and roast another 5 to 10 minutes or until grapes begin to split.
Serve immediately.