Have you ever bought a pint of strawberries home from the store and been less than satisfied with their taste? They look red and juicy, but don’t actually follow through. Roasting them is the ultimate way to use them.
How to Roast Strawberries
When you roast strawberries the flavor of the berries cooks down and concentrates. They are amazing. Here’s how we do it: Toss strawberries with brown sugar and coriander — cinnamon also works nicely. The roast until the juices from the strawberries starts to release and cooks down slightly, becoming thicker. You could roast them even longer, further concentrating their flavor. When roasted, we love topping them with some fresh whipped cream, but they also make an excellent topping for toast, pancakes, waffles, and ice cream. Recipe updated, originally posted April 2012. Since posting this in 2012, we have tweaked the recipe to be more clear. – Adam and Joanne 2 tablespoons brown sugar 1 teaspoon ground coriander 1/2 cup whipping cream 1/2 teaspoon vanilla extract 1 tablespoon powdered sugar 2Add the strawberries to the baking sheet then toss with brown sugar and coriander. Spread into one layer. Bake until softened and the juices begin to release from berries, about 25 minutes. 3Make vanilla whipped cream by adding the cream, vanilla, and powdered sugar to a cold bowl. Use a whisk or hand blender to whip until soft peaks form. Serve strawberries warm with a dollop of the whipped cream.
