Sweet and juicy roasted strawberries with a bold strawberry flavor. Eat them on their own, or use as a topping for yogurt, ice cream, oatmeal, pancakes or cake.
This is possibly the easiest recipe I’ve ever made. If you can slice strawberries and turn on an oven, you can make this recipe. It doesn’t get much simpler than two ingredients and two steps. What’s even better than the simplicity of this recipe, is the end result – sweet, syrupy strawberries that have the most intense strawberry flavor you have ever tasted!
This is the perfect way to make slightly under-ripe berries delicious and it’s a great way to use up peak-season berries when you have too many. You can eat these roasted strawberries as is, right off a spoon, but they’re also great over yogurt, oatmeal, ice cream or pound cake.
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Roasted Strawberries (2 ingredients)
- 1 pound strawberries stems removed
- 2-4 tablespoons granulated sugar, brown sugar or raw sugar (see note below)
- Preheat oven to 400. Quarter the large strawberries and halve the smaller ones. Place the strawberries in a 9-inch pie plate or 8x8 baking dish. Sprinkle the sugar over the strawberries and toss several times.
- Place the strawberries in the oven and roast for about 15-20 minutes, stirring once during the baking time. The strawberries are done when they have softened and the juices are thick and bubbly. Cool completely and store in an airtight container in the fridge.
How much sugar to use: If you don't like things too sweet or if you're using ripe, peak-season strawberries, I suggest going with the lesser amount of sugar. You will get a slight balance of sweetness and tartness. If you're serving these with dessert or if you're using under-ripe berries, you will probably want them slightly sweeter, so use closer to 4 tablespoons of sugar.
The color of your roasted strawberries will depend on how dark the strawberries are that you're starting with. Deeper red berries will result in a darker final product.