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Slow Roasted Strawberries Recipe

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4.3 from 46 reviews

Slow Roasted Strawberries are a luscious and naturally sweet treat made by gently baking fresh strawberries at a low temperature. The slow roasting process intensifies their flavor and creates a thick, syrupy glaze that pairs perfectly with yogurt, oatmeal, biscuits, or desserts. This simple recipe requires minimal ingredients and brings out the best in ripe strawberries.

  • Total Time: 2 hours
  • Yield: 1 serving

Ingredients

Strawberries

  • 500 grams strawberries (about 1 heaping pint)

Other Ingredients

  • 1/4 cup (50g) granulated sugar
  • Pinch of salt

Instructions

  1. Preheat the oven: Preheat your oven to 250ºF (120ºC) and position the oven rack to the center to ensure even heat distribution during roasting.
  2. Prepare the strawberries: Rinse and hull the strawberries. Keep small strawberries (under 1-inch) whole, halve medium ones, and quarter larger berries to ensure even roasting.
  3. Arrange the strawberries: Place the prepared strawberries on a baking sheet. If the baking sheet tends to cling to food, line it with parchment paper; otherwise, it’s fine unlined. Sprinkle the granulated sugar and a pinch of salt evenly over the strawberries and toss gently with a flat spatula until the sugar is moistened.
  4. First roasting: Slide the baking sheet into the preheated oven and roast for 1 hour. This step allows the strawberries to release their juices and start softening.
  5. Shake and continue roasting: After 1 hour, give the baking sheet a quick shake to redistribute the strawberries and syrup. Return it to the oven and roast for an additional 45 minutes to further concentrate the flavors.
  6. Check consistency and toss: Remove the baking sheet and observe the strawberries — they should be darker and softened. Toss them gently with a spatula to coat evenly with the syrup. Check the syrup’s thickness: it should coat the back of a spoon or spatula and separate cleanly when you run your finger through it. If still watery, continue roasting in 15-minute intervals until syrup thickens.
  7. Cool and store: Let the roasted strawberries cool for 5 minutes before transferring them and their syrup to a container. Store in the refrigerator for 5 to 6 days. Serve warm or cold with yogurt, oatmeal, biscuits, or your favorite dessert.

Notes

  • Use ripe strawberries for the best sweetness and flavor.
  • You can adjust the sugar amount to make the strawberries less or more sweet depending on preference and natural strawberry sweetness.
  • If using a dark or non-stick sheet pan, parchment paper helps prevent sticking and easy cleanup.
  • Check syrup thickness carefully to avoid under-roasted, watery consistency.
  • These strawberries make a great topping for a variety of breakfasts and desserts.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 45 minutes
  • Category: Dessert Topping
  • Method: Roasting
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://ellarecipe.com/slow-roasted-strawberries-recipe/