Tutorial: How To Make Roasted Berries

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!

Strawberries

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?

Strawberries

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.

Blueberries

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.

Blueberries

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.

Roasted Blueberries

Surprisingly, the strawberries were a bit sour, so I added a drizzle of honey (about a half teaspoon) to the roasted berries.

Roasted Strawberries

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.

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.

Roasted Blueberries

I bet you could use them in a salad dressing?? Hmmm, that’s something I just might have to work on.

Roasted Strawberries

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

View Print Friendly Tutorial Here

Mosaic 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

Ingredients:

  • 1-2 pint fresh berries (about 2 or 3 cups)

Instructions:

  1. 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.
  2. 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.
  3. Spread berries out on prepared baking sheet and arrange evenly in a single layer.
  4. 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.
  5. 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.

Quick notes

  • 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

Follow Laureen Fox’s board Paleo on Pinterest.

To see a text listing of Laureen’s gluten free recipes, click here

For dairy, egg, nut and gluten free flour substitutions, click here

 

Why take Folic Acid? Scientific research has shown that if women take 0.4 mg of Folic Acid 3-4 months prior to and during pregnancy, the risk of neural tube defects such as spina bifida is reduced by up to 75%. Please consult your physician to determine what is the right amount of Folic Acid for you.

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

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Thanks,
Laureen



 

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Laureen Fox is an enthusiastic amateur cook and Canadian Food Blogger from Vancouver BC. She loves spending her days creating good wholesome food in the Fox Kitchen. Evenings will find her blogging about the best that living without gluten has to offer.
Dairy Free Egg Free GF Naturally Gluten Free Grain-Free Paleo Quick & Easy Recipes Refined Sugar Free Sweets Vegan Vegetarian

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