Roasted strawberries are the solution we need . . .
When those strawberries go on sale, I will scoop them up without giving a second thought as to whether we will be able to consume them before they get too ripe.
There are so many ways to use these strawberries -- over pancakes, ice cream, sponge cake or cheesecake. Spooned on a wheat cracker and drizzled with some balsamic vinegar. And, of course, heaped on top of some baked brie and slathered on a chewy baguette!
Tip: You need to try balsamic with strawberries, if you haven't already. The balsamic vinegar compliments the sweet strawberries like you wouldn't believe!
Enjoy! - The Recipe Wench
Roasted Strawberries
Print recipe | Serves | 6 |
| Prep time | 5 minutes |
| Cook time | 20 minutes |
| Total time | 25 minutes |
| Meal type | Condiment, Dessert |
Roasted strawberries are fast and easy to make. Spoon over ice cream, baked brie, shortcake or even cheesecake. The possibilities are endless!
Ingredients
- 1 Pound strawberries, sliced in half or smaller (You can hull them if you want.)
- ¼ Cup granulated sugar (you might not use all of it)
- 1 Teaspoon vanilla extract
Note
Roasted strawberries are a great way to use up those delicious morsels before they get too ripe!
Enjoy! - The Recipe Wench
Directions
| Step 1 | |
| Preheat oven to 400°F. Line baking sheet with parchment for easy cleanup. In large bowl, add sliced strawberries and vanilla extract. Toss gently. Sprinkle sugar, toss gently, add a bit more sugar to make sure every piece of strawberry gets some. | |
| Step 2 | |
| Empty all the strawberries onto the lined baking sheet. Roast for about 15-20 minutes, stirring gently halfway through. | |
| Step 3 | |
| When they are finished roasting, use immediately or store in an airtight container in the refrigerator. | |
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