Strawberry Fields Forever: Roasted Strawberries

June 26, 2014 | By | Comments (6)

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There really is nothing like going strawberry picking in the summer—friends, family, straw hats, gingham shirts, and fields upon fields of berries. After laborious hours of picking and fun, you are left with buckets of strawberries. You make jam, rhubarb pie, ice cream, smoothies and eat them plain (because that’s really the best way). But alas, the strawberries seem to be multiplying… a problem you never thought you would have.

My solution? Roast them! Roasting them brings out the fruit’s natural acidity, making them taste like they’ve been spritzed with lemon juice. They’re sweeter, warm, and caramel-y. They are amazing straight out of the oven, but they also turn into something saucy and delicious when jarred up in the fridge.

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Oven-Roasted Strawberries
Ingredients

2 pints of washed strawberries, hulled
2 tbsp brown sugar

Preheat oven to 375 degrees. Lay the strawberries in a single layer out on a baking pan. (You want a deep pan to catch the juices that are released.) Sprinkle evenly with the brown sugar. Roast for 30-35 minutes.

And just like that, oven-roasted strawberries!

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Pour the juices that are left in the pan after scooping out the strawberries–trust me, there will be a good bit–into a sauce pan and simmer with 2 tbsp. balsamic vinegar for 15 minutes on med-high heat for a sweet and tangy drizzle.

The syrup pairs well over other fruit as well, but I like it to give savory things an easy twist. Drizzle over pork chops, into salad dressing, or even over brie on your next cheese plate.

Here are some more fun ways to use your roasted strawberries:

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Roasted Strawberries, Chocolate and Pistachios

Roasted Strawberries, Chocolate and Pistachios
– Get a slice of your favorite whole grain bread and lay .75 oz. of dark chocolate on top. Place some of the strawberries straight out of the oven on top of that, letting the heat melt the chocolate. Sprinkle ½ tbsp of chopped, unsalted pistachios on top. Quick & easy dessert!

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Roasted Strawberry Gin and Tonic | Photo by Gina Yu

Roasted Strawberry Gin and Tonic
– Pour ½ oz. of freshly-squeezed lemon juice, ¾ oz. of the strawberry juice, 1 oz. gin, 3 basil leaves (slap them with your palms a few times to release their aroma without bruising them) and top off with a 4 oz. of diet tonic water. Add 4 of the roasted strawberries, then stir and enjoy! If you let it sit in the fridge throughout the day, it gets even better!

COMMENTS

  1. Jasmin

    Wow To mush sweet. Good posts. Thanks.

    September 19, 2014 at 8:47 pm
  2. Toasted Oat and Roasted Strawberry Parfaits | Slender Kitchen

    […] Inspired by this article on Cooking Light. […]

    September 4, 2014 at 11:45 am
  3. Jenn

    the way you describe your strawberries, you might think they had magical properties….. you are so right. I think the French have it just perfectly with their fresh strawberry tarts, I can’t enter a patisserie and not leave with one

    August 24, 2014 at 9:58 am
  4. Amber

    Great idea :)

    July 16, 2014 at 8:25 am
  5. ivriniel

    Jamie Oliver has a great dessert that uses roasted strawberries:

    http://coldhandswarmearth.blogspot.ca/2013/07/jamie-olivers-strawberries-with-pimms.html

    Last summer I made a jam based on it, with candied ginger and pimms. It was lovely.

    June 30, 2014 at 3:38 pm
  6. Strawberry Fields Forever: Roasted Strawberries | Life Is What You Make of It

    […] Strawberry Fields Forever: Roasted Strawberries. […]

    June 26, 2014 at 6:17 pm

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