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1
Heat oven to 250 degrees.
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2
Put grapes in a bowl and spray lightly with vegetable oil.
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3
Toss to coat.
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4
Turn grapes into a 12-inch non-stick ovenproof skillet.
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5
Dry in oven, tossing grapes every 20 minutes or so, until skin shrivels and grapes are tawny and lightly caramelized, 2 to 2 1/2 hours.
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6
Remove from oven and set aside.
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7
(Grapes can be made a day ahead and refrigerated.)
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8
Place carrots on paper towel-lined pan to dry.
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9
Increase oven temperature to 500 degrees.
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10
Place broiler pan or heavy roasting pan in oven.
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11
In small saucepan over low heat, melt butter and cook until golden brown.
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12
Add sage leaves, maple syrup and dried grapes.
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13
Swirl to combine and turn off heat, but leave on burner to keep warm.
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14
Place carrots, olive oil and salt in a bowl and toss, rubbing oil and salt into carrots.
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15
Turn carrots onto hot pan in oven in a single layer.
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16
Roast, shaking pan occasionally, until carrots have begun to color and are almost tender, about 10 minutes.
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17
Pour grape mixture over carrots and toss with heat-proof spatula to coat.
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18
Roast until glaze begins to set and carrots are tender and spotty-brown, about 5 minutes more.
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19
Remove carrots from oven and sprinkle with lemon peel and pepper.
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20
Transfer to warm bowl and serve immediately.
