Sunday, July 20, 2014

Roasted strawberries

I had seen this post on roasting strawberries and needed to try it. I actually tried the recipe multiple times, as evidenced by the photos below in different roasting pans. The round pie plate held one quart of strawberries; the rectangle, two.
Wash and hull the strawberries. (Don't forget that you can put your strawberry tops in a Mason jar and then fill it with water to make strawberry flavored water, giving you a spa experience at home. It's good after an hour, better after a bit longer. The hulls start to look odd after sitting overnight.)

Cut the strawberries in half if they are large. Most of mine were pretty small, as they were local berries. Add 1/4 cup of sugar per quart and stir.

Bake at 375 for an hour, gently stirring after a half hour. (Yes, it does seem like far too long to cook them, but it does work.)
 Serve over ice cream. Or mix with yogurt. Or find other good things to do with them.
But definitely roast some strawberries soon.


  1. Looks amazing. Unfortunately strawberry season is over here; guess I'll have to wait until next year. By the way - strawberries go really well with balsamic vinegar. Maybe there's some reduced balsamic drizzled over those strawberries in your future?

    1. Strawberry season has passed here too, although we can still get some at the farm stand from more northern climes. I'm a bit behind in some of my posts....