Brown Sugar Roasted Strawberries
- PREP 5min
- COOK 30min
- TOTAL 35min
Roasted strawberries are shockingly good. As they roast, the flavor of the berries cooks down and concentrates. Use this recipe with ripe strawberries for incredible flavor, or use it to enhance less desirable strawberries! These make a fantastic dessert with some whipped cream, but I also love them in the morning added to my everyday oatmeal or Greek yogurt.
The spice is optional. Cinnamon is really delicious, but my favorite is coriander, which adds a citrusy, warmth that works really well with the roasted berries.
You Will Need
1 pound (450g) strawberries
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon or coriander, optional
1 to 2 cups homemade whipped cream or vegan whipped cream
Directions
Preheat the oven to 375°F (190°C). Line a rimmed baking sheet with parchment paper.
Hull 1 pound of strawberries and cut them in half (or quarter them for large berries). Add the strawberries to the baking sheet with 2 tablespoons of brown sugar and 1/2 teaspoon cinnamon (or coriander).
Toss well, spread into one layer, and bake until the strawberries are soft and juices release from the berries and thicken slightly (but before the juices burn), 30 to 40 minutes.
Serve warm or chilled with whipped cream.
Adam and Joanne's Tips
- Storing: Keep cooled roasted strawberries in an airtight container in the fridge for up to 4 days. Enjoy as a dessert or a topping for oatmeal or yogurt bowls!
- The nutrition facts provided below are estimates. We did not include the whipped cream.