Vanilla Roasted Strawberries
Transform your last of the season strawberries! With just 3 ingredients and a couple of minutes hands on time you could have yourself a bowl full of these intensely sweet, sticky & syrupy Vanilla Roasted Strawberries.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Servings: 4 ¼ cup servings
- 454 g / 1lb fresh strawberries
- ¼ cup | 4 tablespoons maple syrup
- ¼ teaspoon vanilla bean powder I love Harmonic Arts Botanical Dispensary Organic Vanilla Powderbut any other variety is ok - see recipe notes for subs
Preheat oven to 350°F
Line a baking tray
with baking parchment or a silicone mat
Wash and allow the strawberries to dry.
Hull the strawberries and cut in half. if you have any extra big ones cut into quarters.
In a bowl mix the maple syrup and vanilla.
Add the strawberries to the bowl and stir well until coated throughly in the maple vanilla mixture.
Pour onto the prepared tray and bake for 30 minutes.
Remove from the oven and turn them all over.
Bake again for 15 minutes
Immediately scrape them from the tray and into a bowl or jar of some kind.Make sure you scrape all the jammy saucy bits in too.
The strawberries don't look saucy immediately but once you scrape them into a bowl, they get saucier as they cool.
Vanilla bean powder gives the best flavour. It might seem expensive but a little goes a very long way. My bag has lasted well over a year and is still going strong. If you can't find it then you could scrape the seeds from a vanilla pod instead. If you only have vanilla extract use ½ teaspoon but please bear in mind that the flavour will not be as good if you use that.
Store these Vanilla Roasted Strawberries in a sealed container in the fridge. They will keep for around 5 days
Serving: 1serving | Calories: 89kcal | Carbohydrates: 22g | Protein: 1g | Sodium: 2mg | Potassium: 214mg | Fiber: 2g | Sugar: 18g