I was fortunate this year as I was in Florida for the strawberry harvest at the end of February, and I’ll be in Michigan in early June for the harvest there. When picking strawberries, I always get carried away and get way more than I can use. After making jam, enjoying them fresh, and using them in a couple of desserts, I am always left with some that I need to use up as soon as possible while they are still at their peak. I started to make these roasted strawberries a few years ago, and now I make them every year.

Roasting strawberries enhances their flavor and deepens their sweetness. These strawberries are a delicious topping for vanilla gelato or a slice of pound cake and are great for making strawberry gelato.

I have also folded them into banana muffin batter before baking, creating a unique muffin to enjoy with your morning coffee. You can roast these sweet, ripe berries just until they soften, or longer until they darken and the juices turn to syrup; it is up to you!

Buon Appetito!
Deborah Mele 

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Roasted Strawberries

Yield: Serves 4

Prep Time: 5 minutes

Cook Time: 35 minutes

Total Time: 40 minutes

Roasting strawberries enhances both their flavor and sweetness.

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Ingredients

• 1/2 pound (8 Ounces) Medium Ripe Strawberries, Hulled & Halved
• 1/3 Cup Sugar
• 2 Tablespoons Maple Syrup
• 1 Teaspoon Orange Zest

Instructions

1. Preheat oven to 375 degrees F.
2. Toss the berries with the sugar, syrup, and zest, and place in a non-active casserole dish.
3. Bake for 30 to 40 minutes, stirring twice as they roast until the berries are softened and the juices thickened.
4. Cool completely then store in an airtight container in the refrigerator.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 91Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 1mgCarbohydrates: 23gFiber: 0gSugar: 23gProtein: 0g

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