Roasted Strawberries

Yield: About 2 cups

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vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Roasting is a great way to turn strawberries into something more versatile than jam. It concentrates the berries’ flavor and though they collapse and soften, they don’t turn mushy, so you’ll have actual berries you can spoon over desserts, pancakes or hot cereal. Use roasted berries in savory ways, too — add chopped herbs such as rosemary and serve them with pork or salmon, or add to a vinaigrette for salads.

Discover more simple and fun foods that fight inflammation »

Ingredients

Preparation

Preheat oven to 375° F.

In a bowl toss the berries, sugar and vinegar. Spread berries on a rimmed baking sheet and roast for about 1 hour, stirring occasionally during cooking to baste the berries with their juices. They’re done when softened, dark and concentrated in flavor. Remove from heat and let cool.

Keeps in the fridge for 4 days, or in an airtight container in the freezer for 6 months.

Source: PCC Sound Consumer, May 2013
Recipe adapted from Danielle Centoni, The Oregonian

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More about: inflammation, strawberries

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