Slow Roasted Fresh Strawberries, fresh strawberries sprinkled generously with sugar, and lightly with salt and pepper, baked slowly until the strawberries release their juices and slightly caramelize. These strawberries go brilliantly in all kinds of desserts.
One of my favorite things about summer is all the fresh fruit in the grocery stores. I almost always tend to buy more than we can eat, that including fresh strawberries, and I wait until the last minute to use them up before they spoil.
This summer I started slow roasting half of the strawberries when I buy them. I like to roast them whole instead of slicing them. The berries hold their shape well while roasting coming out plump and luscious.
The juices released from the fruit while roasting reduces to a thick sauce enhanced by a generous sprinkle of sugar and light sprinkle of salt and pepper. Yes. Salt and pepper. It's all about balance.
For this recipe, I use fine grain salt and pepper. It dissolves quickly and lends a smoother flavor.
We spoon our roasted strawberries over whipped cream on pound cake, ice cream, cheesecake, rice pudding, yogurt parfaits, and the list goes on.
One of my favorite ways to eat roasted strawberries this summer is in No Churn Ice Cream. Marvelous!
I hope you discover the magic these roasted strawberries bring to your summer. I have a feeling you will not be able to stop eating them spooned over and also in plenty of summer desserts. Enjoy!
What You Will Need To Make This Recipe:
- Rimmed Sheet Pan
- Parchment Paper
- large spatula for removing the strawberries
- 2 lbs. whole strawberries
- Sugar
- Salt & Pepper
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Yield: 10-12
Slow Roasted Fresh Strawberries
Fresh strawberries sprinkled generously with sugar, and lightly with salt and pepper, baked slowly until the strawberries release their juices and slightly caramelize. These strawberries go brilliantly in all kinds of desserts.
prep time: 10 minscook time: 30 minstotal time: 40 mins
ingredients
- 2 lbs. fresh whole strawberries, washed and hulled
- 1/4-1/2 cup granulated sugar
- 1/2-1 teaspoon fine grain salt
- 1/2-1 teaspoon fine grain black pepper
instructions
- Preheat oven to 400 degrees F.
- Line rimmed sheet pan with parchment paper.
- Arrange fresh strawberries in a single row without touching each other.
- Sprinkle sugar evenly over each strawberry.
- Sprinkle salt and pepper evenly over each strawberry.
- Bake the strawberries long enough to release the juices without burning, approximately 20-30 minutes. Watch them closely so they do not burn.
- Remove from the oven and let the strawberries completely cool before removing from the pan.
- Using a large spatula, remove the roasted strawberries from the parchment paper to a container with a lid. Pour remaining juice over the roasted strawberries. Seal and refrigerate.
- Store in the refrigerator up to 2-3 weeks.
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