I’m a big time strawberry lover, and while I buy and enjoy strawberries year round, they’re at their most amazing in the summer. So I tend to get excited and buy up a ton of them every time I go to the store. But even perfectly ripe summer strawberries don’t last all that long. Roasted strawberries are my solution! Roasted strawberries are amazing! Roasting transforms strawberries into a syrupy, gooey, flavorful concoction that’s amazing for everything from topping pancakes and frozen desserts to eating with a spoon. In fact, I used them to top my vegan crepes — you can see them right in the photos from that post! The best part? You can roast your strawberries when they’re past peak freshness. You know, when they’re not really bad, but starting to look a little sad and wrinkly. These are the berries that are begging to be roasted.
Ingredients You’ll Need
Strawberries. Fresh strawberries work best, but frozen will also do! It’s also fine if they’re a bit dated (starting to dull in color and lose plumpness), as long as they’re not yet rotten or moldy.Maple syrup. You could use another liquid sweetener like agave if you prefer.Vanilla extract.Lemon juice OR balsamic vinegar. I prefer balsamic vinegar as it really deepens the flavor of these berries, but lemon juice works just fine as well.Salt.
How to Roast Strawberries
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe!
Shelf-Life & Storage
Roasted strawberries will keep in an airtight container in the fridge for 3 to 5 days, or in the freezer for about 3 months.
More Vegan Strawberry Recipes
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