My Recipe Box

Roasted Strawberries


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

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.

nutrition information (per serving):
Size : based on four servings; Calories (kcal): 143; Fat (g): fat g 0; Fat Calories (kcal): 4; Saturated Fat (g): sat fat g 0; Protein (g): protein g 1; Monounsaturated Fat (g): 0; Carbohydrates (g): carbs g 36; Polyunsaturated Fat (g): 0; Sodium (mg): sodium mg 1; Cholesterol (mg): cholesterol mg 0; Fiber (g): fiber g 3;

Photo: Scott Phillips

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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