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.
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!
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Roasting Strawberries
- Total Time: 50 minutes
- Yield: Serves 4
- Diet: Vegetarian, Gluten-Free
Description
Sweet and tangy roasted strawberries are amazing with ice cream or yogurt. A simple recipe to elevate fresh berries.
Ingredients
- 1 1/2 lbs (680 g) organic fresh strawberries
- 2-3 tbsp coconut sugar
- 1/2 vanilla bean
- 1 tsp balsamic vinegar
- 1 1/2 tsp coconut oil
Instructions
- Preheat oven to 400°F (204°C) and rub a baking dish with coconut oil. Set aside.
- Wash and dry the strawberries, cut off and discard the tops. Cut large strawberries in half; leave smaller ones whole. Add to a bowl.
- Add 2-3 tablespoons of coconut sugar to the strawberries (3 for sweeter, 2 for lightly sweetened).
- Halve a vanilla bean lengthwise, scrape out the seeds using the back of a knife. Add the seeds and the vanilla bean pod half to the bowl.
- Add 1 teaspoon of balsamic vinegar and toss everything together.
- Pour the strawberries into the prepared baking dish, spreading into an even layer. Scrape the bowl to get all the juices.
- Bake uncovered for 35-40 minutes at 400°F (204°C), stirring every 15 minutes, until the strawberries are soft and the juices are bubbling.
Notes
- For intensely flavorful roasted strawberries, use high-quality, ripe berries.
- To prevent burning, reduce oven temperature to 375°F (190°C) if your oven runs hot.
- Store cooled roasted strawberries in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 25
- Sodium: 2
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 4
- Carbohydrates: 30
- Fiber: 3
- Protein: 1
Frequently Asked Questions
What type of strawberries should I use for roasting?
Use fresh organic strawberries for the best flavor and quality.
Can I substitute coconut sugar with another sweetener?
Yes, you can use regular granulated sugar or brown sugar, but this may slightly alter the flavor.
How long should I roast the strawberries for?
Roast the strawberries until they burst and caramelize, which typically takes about 20-25 minutes at 400°F.
