Roasting Strawberries

While strawberries are fresh, you should be roasting them! Check out this delicious recipe that amps up the flavor and makes them perfect with ice cream, yogurt, pancakes, or just about anything really.

Roasting Strawberries

This is one of those recipes that is so simple in ingredients and in technique, but yet packs a lot of punch. Also known as, “some of my more favorite ways to eat food”. I just love when things are so simple that you can’t hide behind fancy frills. There are 5 wholesome ingredients in here. 5. That means there really is nowhere to even think of hiding. No pungent sauces, no decadent creams or mousses, nothing! Just some simplistic items, combined together and cooked in a way that allows everything to shine. Autocorrect wanted me to say “sing”, and you know what? That works too.

It doesn’t get much more simple than this: fresh organic strawberries, tossed with just the littlest bit of coconut sugar, real deal vanilla, balsamic and coconut oil, and then roasted until it all bursts, caramelizes and marries together.

Spoon it over vanilla ice cream, mix it into some grass fed whole milk plain yogurt, smear over some toast, top poundcake, angel food cake, or shortcakes, or shoot- just eat it warm out of the pan like we did. These roasted strawberries are amazing as is, but can totally be spooned into a jar with an air-tight lid and stored in the fridge and allowed to cool and set up. It’ll thicken a bit once chilled.

Smash em up and make a sort of roasted jam, or leave em whole- that’s up to you. Whatever you decide, make these stat while strawberries are fresh and sweet!

Roasting Strawberries
 
While strawberries are fresh, you should be roasting them! Check out this delicious recipe that amps up the flavor and makes them perfect with ice cream, yogurt, pancakes, or just about anything really.
Author:
Ingredients
  • 1½ pounds organic fresh strawberries
  • 2-3 tablespoons coconut sugar (we enjoyed our lightly sweetened with 2 tablespoons)
  • ½ vanilla bean
  • 1 teaspoon balsamic vinegar
  • 1½ teaspoons coconut oil
Instructions
  1. Preheat oven to 400°F and rub a baking dish with the coconut oil. Set aside.
  2. Wash and dry your strawberries. Then, cut the tops off and discard. Cut the large strawberries in half and leave the smaller ones whole. Add to a bowl.
  3. Add 2 or 3 tablespoons of coconut sugar- depending on your taste to the bowl of strawberries. For a little more sweet, go for 3, for a lightly sweetened end product, stick with 2.
  4. Next, cut the half of a vanilla bean in half lengthwise (thus exposing all those glorious seeds) and scrape the seeds out using the back of your knife. Add seeds and the half of a pod to the bowl.
  5. Finally, add the teaspoon of balsamic vinegar and toss everything together.
  6. Pour strawberries into the greased baking dish and spread out into an even layer. Make sure to scrape bowl and get any and all juices!
  7. Bake uncovered for 35-40 minutes, stirring every 15 minutes or so, until the strawberries are soft and juices are bubbling!
Notes
**Mixture will thicken up significantly once chilled in fridge, but is amazing spooned warm over full fat yogurt, vanilla ice cream, or eaten as is!

 

Christina Main

Christina Main

Christina Main is the creator of Sweet Lavender Bake Shoppe, but more importantly, is a sinner who has been graciously and mercifully saved from death, through the life and selfless sacrifice of Jesus Christ. Her story is a story of true redemption. She whole heartedly believe in the Bible, believes it to be completely inerrant, living and God's breathed Word. She believes in the Father, the Son, and the Holy Spirit. Although a wretched and sinful person, through His sovereign grace, she's able to strive to follow His Word daily. She knows that without Him, she couldn't do a darn thing.

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