Honey Roasted Strawberries – Because strawberry season has officially begun, which means I am buying more than I can possibly eat before they go bad, every single week. This requires some problem solving, clearly. Enter: slow roasting those berries that are about to go south.
honey roasted strawberries – a really great treatment for last-day berries.
This is one of those no-recipe recipes. It has two ingredients, and you can scale it as needed, depending on how many berries you have that are at the end of their days.
While I do give time and temperature recommendations, I recommend keeping an eye on your berries and adjusting accordingly. They could take more or less time, depending their size, moisture content, and ripeness.
You may be wondering Why the hell would I want to roast my fresh berries? I’m glad you asked! Of course extending their life is great, but are they good when roasted?
Oh yes, they sure are. Roasting strawberries concentrates their flavor, making them taste even more like a strawberry than an actual fresh strawberry. This is a great method for about-to-go-bad berries, but it’s also a great treatment for underripe or mediocre strawberries.
What to do with those jammy little nuggets of deliciousness? Oh, so many things:
- on ice cream
- on pancakes or waffles
- on toast or biscuits
- strawberry shortcake
- in salads
- in cocktails
- on a cheese board
- in smoothies or milkshakes
- in a yogurt and granola parfait
- in any recipe that calls for berries! They’re especially great when paired with fresh berries; the flavor and texture contrast is really nice.
If you’re in the SF Bay Area and in need of some fresh produce, I’ve been loving my weekly boxes from Farmacy CSA! They have pick up locations all over the Bay Area.Print
Got more strawberries you can eat before they go bad? Roast them!
Got some berries that are just meh? Roast them!
- 1 pound fresh strawberries, washed, dried, and hulled
- 2 tablespoons honey
- Preheat your oven to 275°F.
- Halve and/or quarter your strawberries so they are roughly the same size. If you have a lot of variation in size, you can leave the small ones whole.
- In a glass or non-reactive baking dish, gently coast the berries with honey. (see note)
- Roast for 2-2.5 hours, or until the liquid in the baking dish is syrupy and the strawberries are jammy, turning about half way through.
- Allow to cool. Store in an airtight container in the fridge.
If your honey isn’t runny, put it in the baking dish first and pop in the oven for a few minutes, until it’s melted and easier to mix with the berries.
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