Description
Sweet and tangy roasted strawberries are amazing with ice cream or yogurt. A simple recipe to elevate fresh berries.
Ingredients
Units
Scale
- 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