Incredibly delicious roasted strawberries! I love roasting strawberries so much. Our recipe is super simple, and their flavor concentrates in the oven, making them even more delicious! The roasting process makes them jammy and sweet.
I really cannot get enough of these roasted strawberries! Roasting strawberries makes them better. Their flavor and juices concentrate as they roast in the oven, making them taste even more delicious. I really cannot wait for you to try them!
I serve these in a variety of ways! They make an incredible (and simple) dessert when you top them with some whipped cream (or vegan whipped cream). I love them added to my everyday oatmeal and yogurt bowls, and I have even used them as a topping for my favorite pancakes and waffles!
Key Ingredients
- Strawberries: For the absolute best results, use fresh, ripe red strawberries all the way to the green tops. These have the most flavor, which only reduces and concentrates as the berries roast in the oven. That said, roasting is an incredible way to use up more lackluster berries, too! The flavor won’t be as incredible, but if you roast less flavorful strawberries, you’ll concentrate on what flavor they do have and make them taste better.
- Brown Sugar: I love the sweet caramel-like flavor of brown sugar, but honey, maple syrup, agave nectar, or even granulated sugar work, too. If you’d prefer to leave the sugar out, you can!
- Spice: This is optional, but I love tossing some cinnamon or coriander with the brown sugar and strawberries before roasting. It adds a little extra aroma and warmth. It’s up to you, though!
These take 30 to 40 minutes in the oven (it smells incredible, by the way). Then, you can keep them in the fridge for days. These really are one of my favorite ways to work with strawberries. For more strawberry recipes, see our fresh strawberry pie or this simple strawberry cake with halved strawberries baked into the batter!
Brown Sugar Roasted Strawberries
- PREP
- COOK
- TOTAL
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
1Preheat the oven to 375°F (190°C). Line a rimmed baking sheet with parchment paper.
2Hull 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).
3Toss 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.
4Serve 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.
Hi Joanne
I just joined Weight Watchers and would like to count my points, can you please put the points on your recipes?
I really appreciate your help.
thanks
Hi there, At the moment, we are not able to provide Weight Watchers points (it’s just the two of us and that would take a lot of our time). For now, try this website – it might help you figure out what you need to know. CalorieCount.com
What a great idea. I know just what you mean about disappointing fruit.
i love roasted berries but never think of making them myself at home – when i have them in the house, i just eat them as is 🙂 i’ll have to do this soon!
Looks delicious and a great way to not waste food!
I do this, but I definitely toss the fruit, sugar and spice in a bowl rather than on the baking sheet and I find that a silpat works well. I hadn’t thought of coriander. We have done sugar and nutmeg or sugar and cinnamon before so thanks for the idea.