Roasted Strawberries Food

ROASTED STRAWBERRIES WITH VIN SANTO

Steps:

• Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment paper.
• Add the strawberries, oil, 2 tablespoons of the sugar and a pinch of salt to the prepared baking sheet. Toss well to coat evenly and spread out on the baking sheet. Roast until the strawberries are soft and have released some of their juices, about 30 minutes. Pour the strawberries and the juices into a bowl and toss with the wine. Allow to cool to room temperature.
• Meanwhile, in a medium bowl, whisk the heavy cream with the mascarpone and the remaining 3 tablespoons sugar until soft peaks form, about 3 minutes.
• To serve, divide the strawberries among small serving cups or coupes. Dollop with the cream and sprinkle with some of the cookie crumble.

ROASTED BALSAMIC STRAWBERRIES

Steps:

• Preheat the oven to fan assisted 160C / 180C / 350F / gas 4 and lightly oil a lined baking tray.
• Mix all the ingredients for the balsamic strawberries together and spread them out on the baking tray.
• Roast strawberries for approximately 30 mins (for still soft and juice berries) to 45 mins (for more dehydrated, darker and intense flavoured strawberries) and the juice is nice and thick.
• After they have cooled down carefully remove the strawberries into a bowl and set aside.

ROASTED STRAWBERRIES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Quarter large strawberries and halve smaller ones. Place strawberries in a 9-inch pie plate. Sprinkle sugar on top and toss several times.
• Roast in the preheated oven, stirring once, until strawberries are soft and juices are thick and bubbly, 15 to 20 minutes. Cool completely.

ROASTED STRAWBERRIES

Steps:

• Pre-heat oven to 350 F degrees.
• Rinse and hull strawberries. Leave tiny ones whole, halve or quarter the rest so they're all roughly the same size and cook at about the same rate. Add strawberries to a baking dish.
• Add maple syrup (or sweetener of choice), vanilla, cinnamon sticks and thyme (if using or other spices of choice) to baking dish with strawberries. Toss to coat strawberries evenly.
• Bake for 20 min, stirring once along the way.
• Enjoy straight out the oven or store in an airtight container in the refrigerator.

ROASTED STRAWBERRIES

Steps:

• Preheat oven to 300 degrees. Place strawberries in a single layer in a 9-by-13-inch glass or ceramic baking dish. Drizzle with honey, and toss gently to coat. Bake until syrup begins to thicken and strawberries turn deep red and shrink slightly, about 1 hour 45 minutes. Let cool, and serve over ice cream, yogurt, biscuits, or pancakes. Syrup will continue to thicken as berries cool.

ROASTED STRAWBERRIES RECIPE

Steps:

• Adjust oven rack to the middle position and preheat to 375°F (190°C). Slice off the strawberries' leafy caps, removing as little fruit as possible. Leave small and medium berries whole, but cut the largest ones in half. Toss with sugar, salt, and lemon juice in a 2-quart glass or ceramic baking dish. Add the empty vanilla pod, if using.
• Roast, stirring once or twice along the way, until the berries are fork tender and swimming in bright red juice, about 30 minutes. If you didn't use a spent vanilla pod, stir in one drop of vanilla extract along with the rose water, taking care not to crush the tender berries. Serve warm, or refrigerate to use as a jammy syrup. In an airtight container, the roasted fruit and syrup can be refrigerated up to 2 weeks.

SUPER-EASY BALSAMIC ROASTED STRAWBERRY

Steps:

• Gather the ingredients.
• Preheat oven to 300 F. Put washed strawberries in roasting tray, making sure they are in 1 layer. Dust with sugar and then sprinkle with vinegar.
• Roll strawberries around by tipping tray from side to side, making sure that all berries are covered.
• Cover tray with a tea cloth and leave to marinate for 20 minutes.
• Put tray into center of oven and roast for 20 minutes. The strawberries will soften but keep their shape. The vinegar and sugar will start to caramelize; make sure, though, that it does not burn.
• Take roasting tray from oven, leave to cool until cold. The syrup will thicken and become very tasty. Transfer strawberries to a jar and close. Store in fridge. They will keep for several weeks.
• Serve with vanilla ice cream, and a little sprinkling of black pepper, if desired.

ROASTED STRAWBERRIES

Steps:

• Pre heat oven to 450 degrees.
• In a bowl, combine strawberries and sugar.
• Transfer strawberries to a rimmed baking sheet.
• Roast in oven for 15 minutes, stirring every 5 minutes, until soft.
• Let the pan cool on a rack.
• Put strawberries and juice in a bowl, cover, and refrigerate.
• Serve over vanilla ice cream (or use as a topping for any dessert desired.

VANILLA ROASTED STRAWBERRIES

Steps:

• Heat the oven to 400 degrees F. Pour the melted butter into the baking dish (or melt it right in the dish). Use the tip of a sharp knife to scrape the insides of the vanilla bean into the pan. Place the strawberries (cut side down) in the pan. Sprinkle the berries with brown sugar and lay the vanilla pod over the berries. Bake until they are slumped and feel soft, about 10 to 12 minutes. Let cool 20 minutes, then remove the berries from the pan and pour the pan juices into a small skillet.
• Add the vinegar and red wine to the skillet and heat the mixture to a simmer. Turn off the heat and whisk in the cold butter. When ready to serve, place 6 strawberries on each serving plate. Drizzle the warm sauce over and serve immediately.

ROASTED STRAWBERRIES

Steps:

• Preheat the oven to 350°F (176°C). Adjust the oven rack to the middle position.
• Line a rimmed baking sheet or large baking dish with parchment paper.
• Cut each strawberry in half or, if your strawberries are on the large side, cut them into quarters or sixths. In a large bowl, whisk together the maple syrup, olive oil, and salt. Add the berries and toss very gently to coat.
• Arrange the strawberries in a single layer on the prepared baking sheet. Roast just long enough for the juices to thicken, but not long enough for the juices to burn, 20 to 40 minutes or so, depending on the size.
• Scrape the still-warm roasted strawberries and juices from the pan into a bowl. Stir in the port and balsamic vinegar. Use immediately or let cool and refrigerate for up to several days.

ROASTED STRAWBERRIES

Steps:

• Position rack in hottest area of oven. Preheat oven to 425°F/220°C.
• Hull the berries and cut in half or quarters if very large. Note that you do want to retain some size as they shrink upon roasting; don't slice them thinly! You want hunks of berries. Scatter the berries in a large roasting pan so that there is room around the berries. Sprinkle sugar over berries and toss to coat.
• Roast for 20 to 25 minutes total or until berries have exuded juice and the juice has thickened and somewhat caramelized. Shake the berries around in the pan once halfway through the time.
• Berries can be used warm, room temperature or chilled. Store up to 3 days in an airtight container.

ROASTED STRAWBERRIES

Steps:

• Cut hulled strawberries into halves. Cut gargantuan strawberries into fourths. Add to baking dish.
• Sprinkle brown sugar over berries and toss gently.
• Add cinnamon stick and lemon slices.
• Sprinkle with salt.
• Roasted strawberries. Fresh strawberries, brown sugar, cinnamon stick, lemon slices and a pinch of salt. Ready for roasting.
• Roast 1 hour until berries have taken on a rich ruby color. Remove before syrup cooks away. No need to stir while cooking.
• Let cool. Syrup will thicken when cooled.
• Remove cinnamon stick and lemon slices before serving unless you are accustomed to eating cinnamon sticks and lemon slices.

EASY BAKED STRAWBERRIES

Steps:

• Preheat oven to 250F (120C) and line a baking sheet with parchment paper or a silicone cookie sheet.
• Rinse, dry and hull the strawberries, removing all of the greens and any mouldy or overly soft pieces. Keep the greens (see notes)
• Spread the hulled strawberries on the baking sheet, making sure they are kept in a single layer.
• Pop the baking sheet into the preheated oven and roast for about 50 mins, until the strawberries are soft, dark and releasing an amazing strawberry aroma and strawberry syrup.
• Remove the baked strawberries from the oven and allow to cool completely.
• Transfer the cooled strawberries to a glass jar and keep stored in the fridge until ready to use. The harder you squish the strawberries into the jar, the more juices will be released, giving you a great strawberry syrup.

PAN ROASTED STRAWBERRIES WITH YOGURT

Steps:

• Wash the strawberries and remove the stems. Slice the strawberries lengthwise.
• Add to a non-stick pan, I use this pan. Heat the pan to medium heat.
• Toss strawberries with the date syrup on medium heat.
• Stir occasionally so all strawberries will release moist and are covered with the date syrup.
• Roast until caramelized and juicy (but not falling apart) for about 10-20 minutes. In the last minutes add the vanilla extract.
• To make the roasted strawberry yogurt bowl, serve strawberries warm over yogurt with fine rolled oats, roasted buckwheat and sunflower seeds. Or a any other topping you prefer.
• Serve immediately or let cool and serve cold with cold yogurt.

ROASTED STRAWBERRY SHEET CAKE

Steps:

• Preheat oven to 350°. Place strawberries on a parchment-lined rimmed baking sheet. Sprinkle with sugar and toss to coat. Bake until just tender, 35-40 minutes. Cool slightly., Meanwhile, grease a 15x10x1-in. baking pan. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extract. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition (batter may appear curdled). , Transfer to prepared pan. Top with 3 cups roasted strawberries; sprinkle with turbinado sugar. Reserve remaining strawberries for serving. Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Cool completely in pan on a wire rack. Serve with reserved roasted strawberries.

ROASTED STRAWBERRY COTTAGE CHEESE BOWL

Steps:

• Set oven: Pre-heat oven to 350°.
• Prep ingredients for roasting: Toss strawberries, oats, coconut, maple and cinnamon in a small bowl. Line a baking sheet with parchment and spread berry mixture over it.
• Roast: Bake berry mixture for a total of 30 minutes, stirring once halfway through. Let berries cool for 5 minutes.
• Serve: Place cottage cheese in a bowl. Add roasted berry mixture on top and enjoy! If the cottage cheese doesn't taste sweet enough you can add an extra drizzle of maple.

ROASTED STRAWBERRIES

Steps:

• Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
• Rinse the strawberries, then remove the stems and cut berries in half or quarters (depending on the size of your strawberries). Place cut strawberries in a bowl.
• Sprinkle the sugar over the berries and stir to coat.
• Pour the berries onto the prepared cookie sheet and bake for 15-20 minutes - turning halfway through the baking time - until the berries have given up some of their liquid and they are soft and tender.
• Remove from the oven and carefully pour strawberries and juices into a jar or bowl. Cool before using.
• Store covered in the refrigerator for 2-3 days.

ROASTED STRAWBERRIES

Steps:

• Preheat oven to 375ºF/190ºC
• Hull the strawberries and cut them all in half
• Line a large sheet pan with parchment paper, folding over the edges so any juices don't escape.
• Toss strawberries with the sugar, oil and salt until thoroughly coated.
• Arrange the strawberries to the sheet pan cut side down.
• Roast for 20 minutes, or until they start to caramelize.
• Remove from oven and allow to cool slightly before using them in your chosen way.

BUTTERMILK PANCAKES WITH ROASTED STRAWBERRIES

Steps:

• Roast the strawberries:
• Preheat oven to 425°F. Place strawberries, sugar, and salt in a glass baking dish. Scrape in vanilla seeds, add pod, and stir to combine. Roast, stirring occasionally, until juices are bubbling, 15-18 minutes. Let cool slightly and discard pod.
• Make the pancakes:
• Whisk flour, sugar, salt, baking powder, and baking soda in a large bowl. Beat eggs, buttermilk, vanilla, and 3 Tbsp. melted butter in a medium bowl with a fork to incorporate eggs. Add egg mixture to dry ingredients and whisk to combine. Batter will be slightly lumpy.
• Heat a large griddle or 2 cast-iron or nonstick skillets over medium; brush with butter. Drop batter by 1/4 cupfuls onto griddle. Cook until bubbles form on the surface and pop, and the underside is golden brown, 2 1/2-3 minutes. Flip and cook until lightly browned on the bottom, 2 1/2-3 minutes more. Transfer pancakes to plates or a platter and brush tops with butter. Repeat with remaining batter, brushing griddle with butter as needed.
• Serve pancakes topped with roasted strawberries and sprinkled with almonds, if desired.