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Roasted Strawberries

Scott Phillips

Yield: Yields about 1-3/4 cups.

As the strawberries roast, their juice thickens into a beautiful, sweet sauce. Use the roasted strawberries as a topping for ice cream, or go all out and try them in Triple Strawberry Ice Cream Sundaes.


  • 1 qt. (about 1 lb.) small ripe fresh strawberries, hulled
  • 1/2 cup granulated sugar

Nutritional Information

  • Nutritional Sample Size based on four servings
  • Calories (kcal) : 143
  • Fat Calories (kcal): 4
  • Fat (g): 0
  • Saturated Fat (g): 0
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 0
  • Cholesterol (mg): 0
  • Sodium (mg): 1
  • Carbohydrates (g): 36
  • Fiber (g): 3
  • Protein (g): 1


  • Position a rack in the middle of the oven and heat the oven to 450°F. Toss the strawberries in a bowl with the sugar. Transfer to a rimmed baking sheet. When the oven is hot, roast the strawberries, giving them a stir every 5 minutes, until they’re soft and fragrant, about 15 min. total. Transfer the baking sheet to a rack to cool for 5 min., then scrape the berries with their sauce into a small bowl. If using in the ice cream sundaes, chill in the refrigerator until cold, about 2 hours, or up to a day.


Rate or Review


  • kbw1 | 05/28/2010

    Love these. Make them all the time. They are fast and easy and can be made ahead. Plus, they taste wonderful.

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