Vanilla Roasted Strawberries Recipes

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VANILLA CRUSTED STRAWBERRIES



Vanilla Crusted Strawberries image

Provided by Food Network

Categories     dessert

Time 1h20m

Yield 30 pieces

Number Of Ingredients 5

1 vanilla bean, split lengthwise
2 cups superfine sugar
1/3 cup egg whites (from about 2 eggs)*
5 drops (scant 1/8 teaspoon) lemon juice
About 30 ripe, firm strawberries with nice green tops

Steps:

  • At least 1 day or up to 1 month in advance, make the vanilla sugar: Put the vanilla bean in a jar and pour the superfine sugar over it. Cover tightly and let set at room temperature overnight or for up to a month to infuse vanilla flavor into the sugar.
  • When ready to make the strawberries, place the vanilla sugar in a bowl. Whisk the egg whites with the lemon juice in another bowl until frothy. Holding the berries by their green tops, dip them in the egg whites 1 at a time, just up to their shoulders. Let the excess egg white drip off. Roll in the vanilla sugar to coat evenly and transfer to a cookie sheet, resting the berries point side up. Let set at room temperature until dry to the touch and serve the same day.

VANILLA ROASTED STRAWBERRIES



Vanilla Roasted Strawberries image

Jammy roasted strawberries burst with sweetness! Roasting them with a vanilla bean takes them to the next level. Serve over ice cream, yogurt, or stir into oatmeal. Freezes brilliantly!

Provided by Sara Bir

Categories     Breakfast     Brunch     Dessert     Freezer-friendly     Make-ahead     Quick and Easy     Sauce

Time 5m

Yield 1 1/2 cups

Number Of Ingredients 3

1 pound strawberries, rinsed
3 tablespoons granulated sugar
1 vanilla bean, optional

Steps:

  • Preheat the oven: Position a rack in the center of the oven. Preheat the oven to 425° F.
  • Roast the berries: Place the dish, uncovered, in the oven and bake for 30, stirring after 15 minutes, if you remember. The berries will collapse and lots of juice will rapidly bubble all around them.
  • Store: Store, covered, in the refrigerator for up to a week. Leave the vanilla bean in there so the flavors both deepen and mellow as it all sits. Serve over cakes, ice cream, yogurt, or spoon into oatmeal.

VANILLA ROASTED STRAWBERRIES



Vanilla Roasted Strawberries image

Provided by Food Network

Categories     dessert

Time 45m

Yield 4 servings

Number Of Ingredients 8

4 tablespoons unsalted butter, melted
1 vanilla bean, split lengthwise
24 strawberries, tops cut off
2 tablespoons light brown sugar
2 tablespoons cherry or plain balsamic vinegar
3 tablespoons red wine
1 tablespoon cold unsalted butter, cut into small pieces
A baking dish, about 9-inches square

Steps:

  • Heat the oven to 400 degrees F. Pour the melted butter into the baking dish (or melt it right in the dish). Use the tip of a sharp knife to scrape the insides of the vanilla bean into the pan. Place the strawberries (cut side down) in the pan. Sprinkle the berries with brown sugar and lay the vanilla pod over the berries. Bake until they are slumped and feel soft, about 10 to 12 minutes. Let cool 20 minutes, then remove the berries from the pan and pour the pan juices into a small skillet.
  • Add the vinegar and red wine to the skillet and heat the mixture to a simmer. Turn off the heat and whisk in the cold butter. When ready to serve, place 6 strawberries on each serving plate. Drizzle the warm sauce over and serve immediately.

ROASTED STRAWBERRIES



Roasted Strawberries image

Provided by Suzanne Hamlin

Categories     brunch, easy, quick, dessert

Time 10m

Yield 5 servings

Number Of Ingredients 3

30 very large strawberries, stems removed
1 tablespoon unsalted butter, melted
3 tablespoons sugar

Steps:

  • Preheat the oven to 400 degrees.
  • Place the strawberries, side by side and stem end down, in a baking dish. Add 1 tablespoon water to the dish. Brush the berries with the melted butter, and sprinkle with the sugar.
  • Bake for 6 to 8 minutes, until the berries are soft. Serve warm with the pan juices, with or without strawberry sorbet or vanilla ice cream.

Nutrition Facts : @context http, Calories 84, UnsaturatedFat 1 gram, Carbohydrate 16 grams, Fat 3 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 1 milligram, Sugar 13 grams, TransFat 0 grams

ROASTED STRAWBERRIES



Roasted Strawberries image

Catch overripe strawberries just in time by roasting them.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 2

2 pounds strawberries, washed, dried, and hulled but left whole
5 tablespoons honey

Steps:

  • Preheat oven to 300 degrees. Place strawberries in a single layer in a 9-by-13-inch glass or ceramic baking dish. Drizzle with honey, and toss gently to coat. Bake until syrup begins to thicken and strawberries turn deep red and shrink slightly, about 1 hour 45 minutes. Let cool, and serve over ice cream, yogurt, biscuits, or pancakes. Syrup will continue to thicken as berries cool.

ROASTED STRAWBERRIES



Roasted Strawberries image

Sweet and juicy roasted strawberries with a bold strawberry flavor. Eat them on their own, or use as a topping for yogurt, ice cream, oatmeal, pancakes, or cake.

Provided by chpmnk42

Categories     Desserts     Fillings     Fruit Fillings

Time 20m

Yield 4

Number Of Ingredients 2

1 pound fresh strawberries, hulled
2 tablespoons white sugar, or more to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Quarter large strawberries and halve smaller ones. Place strawberries in a 9-inch pie plate. Sprinkle sugar on top and toss several times.
  • Roast in the preheated oven, stirring once, until strawberries are soft and juices are thick and bubbly, 15 to 20 minutes. Cool completely.

Nutrition Facts : Calories 60.5 calories, Carbohydrate 15 g, Fat 0.3 g, Fiber 2.3 g, Protein 0.8 g, Sodium 1.1 mg, Sugar 11.8 g

VANILLA-ROASTED RHUBARB AND STRAWBERRIES



Vanilla-Roasted Rhubarb and Strawberries image

Provided by Bon Appétit Test Kitchen

Categories     Bourbon     Fruit     Dessert     Roast     Fourth of July     Vegetarian     Quick & Easy     Low Cal     High Fiber     Low Sodium     Backyard BBQ     Strawberry     Vanilla     Summer     Low Cholesterol     Rhubarb     Bon Appétit     Fat Free     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 6

4 rhubarb stalks (about 1 pound), trimmed, cut on a sharp diagonal into 2-inch pieces
12 large strawberries (about 1/2 pound), hulled and halved
1/4 cup bourbon or water
1/4 cup sugar
1 4-inch piece of vanilla bean, split lengthwise
Greek yogurt, honey, chopped pistachios

Steps:

  • Combine rhubarb, strawberries, bourbon, and sugar in a medium bowl. Scrape in seeds from vanilla bean. Cut bean into 4 pieces and add to bowl; stir mixture until sugar begins to dissolve.
  • Place four 16x12" sheets of parchment paper, or heavy-duty foil if grilling, on a work surface. Divide mixture evenly among sheets, arranging on one side of each sheet. Fold parchment over mixture and crimp edges tightly to form a sealed packet. DO AHEAD: Foil packets can be made 4 hours ahead; parchment packets should not be made ahead. Chill. Let stand at room temperature for 15 minutes before continuing.
  • Preheat oven to 425°F. Place packets on a small rimmed baking sheet. Alternatively, build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Bake or grill packets until rhubarb is tender but not mushy (carefully open 1 packet to check; steam will escape), 10-12 minutes for thinner rhubarb, 14-16 minutes for thicker. Carefully cut open packets. Transfer mixture to bowls. Top with yogurt, honey, and pistachios.

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