Roasted Strawberries

Posted: March 01, 2012

Makes 6 to 8 servings

2 pounds strawberries,

   stemmed and halved

1/4 cup sugar (or to taste,

   depending on the sweet-         ness of the berries)

1/4 teaspoon salt

1 tablespoon melted butter

   (optional)

1. Preheat the oven to 275 degrees. Adjust a baking rack to the middle position.

2. In a large mixing bowl, combine the strawberries, sugar, salt and butter (if using). Using a rubber spatula, mix gently to combine. Line a baking sheet with parchment paper, and arrange strawberries in a single layer, cut side down.

3. Roast the strawberries until they are about half their original size and the juices have thickened to a syruplike consistency, about 2 hours. (Especially large strawberries may take 21/2 hours.) Rotate the baking sheet after about 1 hour to ensure even roasting.

4. Let the berries cool on baking sheet, transfer to an airtight container, and refrigerate up to one week or freeze up to six months.

- From Joy ManningPer serving (based on 8; without butter): 60 calories, 1 gram protein, 15 grams carbohydrates, 12 grams sugar, trace fat, no cholesterol, 75 milligrams sodium, 2 grams dietary fiber.

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