Roasted strawberries! If you haven’t tried roasting these cute spring fruits, you’re in for a treat! Roasting adds sweetness and caramel-flavors and (bonus) can turn almost-in-season-but-not-quite-there berries into flavor bombs.

Once roasted, store strawberries in an airtight jar in the refrigerator to have on hand throughout the week. Real on for some of my favorite ways to use them!

Uses for roasted strawberries:

Some of my favorite ways to use roasted strawberries include:

-Spooned on top of yogurt bowls (as shown here with a pinch of bee pollen – yum!)
-The perfect topping on oatmeal and chia seed pudding
-Add a dollop to shortcake with homemade whipped cream to make roasted strawberry shortcakes
-Add a scoop into homemade crepes (I love my homemade coconut flour crepes)
-Blended into smoothies for a unique smoothie flavor
-Salads: so good with spinach and goat cheese
-Blended into salad dressing (like an elevated strawberry and poppyseed dressing!)
-Go savory and chop them up for fresh salsas or marinades

And of course, the best way to enjoy roasted strawberries, warm from the oven and lovingly dolloped on a scoop of vanilla ice cream.

Easy Roasted Strawberries

Prep time: 5 minutes
Cook time: 30 minutes
Total time: 35 minutes

Ingredients:
1 pound hulled strawberries, sliced in half
3 tablespoons sugar (or swap for coconut sugar, if desired)
1 teaspoon pure vanilla extract
Pinch of sea salt
Pinch of black better (optional)

Directions:

1. Preheat oven to 350F and line a large baking tray with parchment paper.

2. Slice strawberries and add to baking tray. Sprinkle with sugar and drizzle with pure vanilla extract. Add a tiny pinch of sea salt – and if you’re feeling adventurous – a tiny pinch of black pepper. Stir to coat.

3. Roast berries for 25-30 minutes, or until caramelized and juicy.

4. Store berries in a jar in the refrigerator for up to a week.