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Recipe

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.

Ingredients

  • 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

Preparation

  • 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.

Reviews

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Reviews

  • 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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