Welcome to Part 2 of my 3-part post! Part 1 was the Nutella Espresso Ganache that I posted yesterday. Today’s post is just as exciting for me, as it involves strawberries in a different and exciting way! I know strawberries and sugar together is pretty simple stuff. Well, sometimes the simplest things in life can be the best. These Roasted Strawberries are a great example of that! It’s amazing how only two ingredients — strawberries and sugar — can turn into something so magical. Roasted strawberries are sweet and syrupy, with a concentrated, roasted flavor. This is one of those recipes you’ll use again and again! 😀
Maybe you’ve macerated strawberries before by mixing them in sugar and letting them sit out at room temperature, which makes the strawberries release their juices and get even sweeter? Well the same thing is happening here, except they’re roasting in the oven at a high temperature. The sugar is caramelizing, the berries are breaking down, and syrupy sweetness is surrounding them. I’d never roasted berries before, but I’ve now done it twice in one week, and I’m here to tell you that they’re delicious! 🙂
You can make anything special with these roasted strawberries. Greek yogurt, ice cream, pancakes, waffles, oatmeal, angel food cake….shall I continue? I could go on and on. I feel like I’ve found my new best friend. 😉 I’ve already made two wonderful things with these roasted strawberries. Hint: tomorrow’s post will include them both! Stay tuned.
- 1 lb. fresh strawberries, hulled, and quartered if large, halved if small
- ¼ cup granulated sugar
- Preheat the oven to 425 degrees. Line a large rimmed baking sheet with parchment paper.
- Place the strawberries and sugar in a medium bowl, and stir until all of the strawberries are coated with the sugar. Pour onto the prepared baking sheet, spreading the berries out in a single layer. Roast for 15 minutes, checking for doneness after 10. When the strawberries are done, they will have broken down, and you will see a good amount of their juices have been released, and it will be bubbling. If the juices are turning brown, remove from the oven to keep it from burning. Cool slightly, and transfer the strawberries to a bowl. Serve warm over ice cream, pancakes, oatmeal, cake, or serve cold over Greek yogurt. The options are endless! Store in an airtight container in the refrigerator.