Roasted Strawberries


photo-12I made these on Easter Sunday and then kicked myself for not remembering how incredible they are.

We’ve all had a baby spinach salad with strawberries and nuts and goat cheese, right?  (Yawwwwn – boring!)  BUT, roasting the strawberries REALLY makes the idea seem – well, fancy and new all over again!

Quantity is irrelevant here.  You could make this with a handful of fresh strawberries to toss in a salad for one, or roast an entire sheet pan of them.  I omitted the quantities/amounts of ingredients in the recipe below for that reason.

If you don’t have Sucanat, then coconut sugar or a tiny bit of brown sugar would work fine as well.  You only need a pinch or two!

I’m dying to try them over some plain, unsweetened Greek yogurt!

Roasted Strawberries


Fresh organic strawberries, hulled and sliced lengthwise
Olive oil or coconut oil, melted
Sea salt and fresh cracked black pepper


Preheat oven to 425

Place sliced berries on a rimmed baking sheet (line it with aluminum foil for easy clean up).  Drizzle with a little olive oil or melted coconut oil and sprinkle lightly with Sucanat and a pinch of sea salt and pepper.  Toss to make sure all the berries are coated and spread them out on the baking sheet.

Roast for 10 minutes and let the berries cool slightly on the baking sheet.

Toss into salad, or place in a container after they’ve cooled completely and store in the fridge.

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