Roasted Strawberries

5 from 4 votes

Intensely sweet, sticky & syrupy Roasted Strawberries made with just 3 ingredients. Perfect for using up berries that are tasteless or a little past their best. Use as a topping for pancakes, yogurt, ice cream, cake, cheesecake, oatmeal and more!

PREP TIME: 10

COOK TIME: 45

TOTAL TIME: 55

Servings: cup (240mls) total

Ingredients

▢ 1lb (454 grams) fresh strawberries
▢ ¼ cup (60 mls) maple syrup
▢ 1 teaspoon vanilla extract , (or the seeds from 1 vanilla pod or ¼ teaspoon vanilla bean powder)

INSTRUCTIONS

▢
Preheat oven to 375°F and line a baking tray with parchment paper or a silicone baking mat.
▢
Wash the strawberries in a colander or sieve and shake them to remove any excess water.
▢
Hull the strawberries and cut them in half. If you have any extra big ones cut them into quarters.
▢
In a bowl mix the maple syrup and vanilla then add the strawberries and toss to coat.
▢
Pour onto the prepared tray and bake for around 40 minutes. By then they should be jammy and caramelized. Any liquid will thicken as it cools.
▢
Immediately scrape them from the tray and into a jar or other sealed container, making sure you scrape all the jammy saucy bits in too.

NOTES

Store roasted strawberries in a glass jar or other sealed container in the fridge for up to 4 days or in the freezer for up to 3 months.

This recipe can easily be doubled or tripled. Just be sure to roast the strawberries in a single layer and don't crowd them.

NUTRITION