Tutorial: How To Make Roasted Berries
Berry Season is one of the things I look forward to every Summer. Enjoying berries while they are fresh, is one of my favourite things, so I tend to load up on them. Blueberries, strawberries, raspberries and blackberries, love them all!
Here in Vancouver we are starting to see the first of our local strawberries. I was so excited the other day when I spotted some Organic ones for sale at a local Produce Store…and then I saw the price. Oh well, they were worth every penny!
There I was sitting back, scrolling through Pinterest, while
gobbling down eating a few fresh berries when I started to notice recipes with Roasted Berries in them. What?
I love roasted veggies but never thought to try roasted berries and Oh My Goodness are they ever GOOD!! Quick and super easy too. Roasting berries in the oven draws out the sugars, which intensifies the natural sweetness and flavours.
I got so excited, I ran out and got a pint of blueberries to go with my strawberries. Sadly, they were not local berries. Those aren’t ready for harvest until July and I just couldn’t wait.
Within the hour, I had a pan of roasted strawberries and a pan of roasted blueberries. Of the two, I like the roasted blueberries best. No need to add sugar. They are naturally sweet enough without it and I love the deep dark colour of the roasted blueberries.
Surprisingly, the strawberries were a bit sour, so I added a drizzle of honey (about a half teaspoon) to the roasted berries.
I used some roasted berries along with plain unflavoured yogurt and some allergy friendly granola in a parfait I was making. You can click here to see a Recipe for Roasted Strawberry Parfait.
These roasted berries would be fantastic on almost anything where you would use fresh berries. For breakfast, serve them on top of gluten free waffles, french toast, or pancakes. For lunch I would be tempted to use them in place of jam on a peanut butter sandwich.
I bet you could use them in a salad dressing?? Hmmm, that’s something I just might have to work on.
I’m so excited about finding this new (to me at least) delicious way to use up the extra berries I’m always buying.
Tutorial: How To Make Roasted Berries
Summary Roasted Berries are terrific with yogurt and would be lovely on top of ice cream, or cheesecake.
Gluten Free | Grain Free | Dairy Free | Egg Free | Sugar Free | Vegan | Vegetarian | Paleo
- 1-2 pint fresh berries (about 2 or 3 cups)
- Preheat oven to 350°F. Line a baking sheet with parchment paper. Note: you’ll want to use a baking sheet that’s big enough to hold all the berries in a single layer.
- Wash berries and remove stems. If using strawberries, cut them in half or in quarters, depending on their size. You want all the pieces to end up being the same size.
- Spread berries out on prepared baking sheet and arrange evenly in a single layer.
- Bake for 20-25 minutes, until berries are tender and starting to sizzle (and blueberries are starting to pop) but still have some shape to them.
- Scoop roasted berries and juice off the pan and into a bowl. Allow to cool slightly before using. Cover and store leftovers in an airtight container in the fridge.
- You can toss the berries with a bit of sugar or honey before putting them into the oven. Reduce oven temp to 325°F and watch closely, as honey has a lower burn point. The sugar not only makes them sweeter but will help to draw out some of the excess liquid from the berries. It will make them flatter but with more syrup.
Preparation time: 5 minute(s)
Cooking time: 20 minute(s)
Diet type: Vegan | Vegetarian | Paleo
Diet tags: Gluten Free | Grain Free | Dairy Free | Egg Free | Sugar Free
Number of servings (yield): Makes about 1 to 1 1/2 Cups
To see a text listing of Laureen’s gluten free recipes, click here
For dairy, egg, nut and gluten free flour substitutions, click here
This post is linked to the following events:
Real Food Recipe Round Up hosted by Jo-Lynn Shane at Musings Of A Housewife and Alison at Sassy Moms in the City
Making Monday hosted by Lori at A Bright and Beautiful Life
Hearth and Soul Hop hosted by April at The 21st Century Housewife
Fat Tuesday hosted by Jill at Real Food Forager
Simple Supper Tuesday hosted by Cindy at Hun… What’s For Dinner
Gluten Free & DIY Tuesdays hosted by Megan at Allergy Free Alaska and Jeanine at The Baking Beauties
Tuesdays With a Twist hosted by Mary at Back To The Basics
Naturally Sweet Tuesday hosted by Aubree Cherie’s Naturally Sweet Tuesday
Waste Not Want Not Wednesday hosted by Danielle at Poor And Gluten Free
Gluten Free Wednesdays hosted by Linda at Gluten-Free Homemaker
Real Food Wednesday hosted by Kelly the Kitchen Kop
Allergy Free Wednesdays hosted by Amber at The Tasty Alternative
Pennywise Platter Thursday hosted by Kimmi at The Nourishing Gourmet
Full Plate Thursday hosted by Miz Helen’s Country Cottage
Good Food Friday hosted by Shareba at In Search of Yummy-ness
Gluten Free Fridays hosted by Cindy at Vegetarian Mamma
Copyright © foxinthekitchenblog.com
Latest posts by Laureen Fox (see all)
- Blogpost: Food Bloggers of Canada #FBC2014 - October 27, 2014
- Review: Nordic Ware Eggs Plus Pan & Microwaveable Prep and Serve Bowl Set - October 14, 2014
- Book Review & Recipe: Yummy Supper & Arugula, Delicata, Pomegranate Salad + Pistachios - October 13, 2014