Thursday, June 28, 2012

Roasted strawberries: a recipe

Roasted strawberries
I'm not usually one for jumping on the bandwagon, but there has been so much buzz around the food blogosphere lately about roasted strawberries that I just had to give this technique a try.

(Mainly because I had a bunch of strawberries and the roasting looked pretty easy.)

It's definitely easy.

Slice up the strawberries, spread them on a baking sheet lined with parchment paper, sprinkle generously with brown sugar and roast at 350 degrees for 15-20 minutes or until they get soft and syrupy.

Results? Well ... remember those containers of frozen strawberries in syrup that your mom would buy in the 70s from the grocery store? They came in those rectangular metal containers?

That's what you get!

We added ours to Greek yogurt with granola one morning for breakfast and the next stirred them into plain oatmeal: what a treat! I also whirled them into some fudgsicles for a little extra chocolate-strawberry flavor.

And I guarantee you that roasted strawberries would also be awesome over ice cream or pound cake.

So versatile!

Roasting is another great way to preserve your massive strawberry haul, if you overpicked at the u-pick and if you've got the freezer space. Roast 'em up, freeze them in small batches and thaw throughout the winter, using them as described above, to bring a little summer back to the table.

Have you made roasted strawberries? Yes? How are you using them? The Ninj wants to know.


  1. You make me want to go to my local berry farm and overpick. :-)

  2. Thanks Ninj! I totally roasted some this evening with great success, served with Creme Fraiche- and even added Cherries! I'd love to try this with peaches or nectarines...

    Here's the end result.

  3. Nice work, Peter! (sorry for not finding your comment sooner -- it was lost in the spam folder)

  4. I just made 2 batches-these look delish!
    Thank you for the great recipe!