Skip to content
Link copied to clipboard

Roasted Strawberries

Makes 6 to 8 servings 2 pounds strawberries,    stemmed and halved 1/4 cup sugar (or to taste,    depending on the sweet-         ness of the berries)

Makes 6 to 8 servings

EndTextStartText

2 pounds strawberries,

stemmed and halved

1/4 cup sugar (or to taste,

depending on the sweet-         ness of the berries)

1/4 teaspoon salt

1 tablespoon melted butter

(optional)

EndTextStartText

1. Preheat the oven to 275 degrees. Adjust a baking rack to the middle position.

2. In a large mixing bowl, combine the strawberries, sugar, salt and butter (if using). Using a rubber spatula, mix gently to combine. Line a baking sheet with parchment paper, and arrange strawberries in a single layer, cut side down.

3. Roast the strawberries until they are about half their original size and the juices have thickened to a syruplike consistency, about 2 hours. (Especially large strawberries may take 21/2 hours.) Rotate the baking sheet after about 1 hour to ensure even roasting.

4. Let the berries cool on baking sheet, transfer to an airtight container, and refrigerate up to one week or freeze up to six months.

Per serving (based on 8; without butter):

60 calories, 1 gram protein, 15 grams carbohydrates, 12 grams sugar, trace fat, no cholesterol, 75 milligrams sodium, 2 grams dietary fiber.