Vanilla-Roasted Strawberries

Cooking Light
Vanilla-Roasted StrawberriesRecipe
Randy Mayor; Jan Gautro
4 servings (serving size: 6 strawberries and 2 tablespoons sauce)


+ Add To Shopping List
2 tablespoons unsalted butter
1 vanilla bean, split lengthwise
24 strawberries, tops removed
2 tablespoons light brown sugar
3 tablespoons dry red wine
1 1/2 tablespoons balsamic vinegar
1 tablespoon chilled unsalted butter, cut into small pieces


Preheat oven to 400°.

Melt 2 tablespoons butter in a 9-inch baking pan in oven. Scrape seeds from vanilla bean into melted butter; combine. Place strawberries, cut sides down, in pan; sprinkle with sugar. Tuck vanilla halves between berries in bottom of pan. Bake at 400° for 10 minutes or until berries are soft. Cool 20 minutes.

Remove berries from pan, and transfer pan juices to a small skillet. Add wine and vinegar to pan; bring to a simmer over medium heat. Remove from heat; whisk in chilled butter. Drizzle sauce over berries. Serve immediately.

Created date

August 2002

Nutritional Information

Calories 135
Caloriesfromfat 51 %
Fat 7.7 g
Satfat 4.8 g
Monofat 2.2 g
Polyfat 0.3 g
Protein 0.9 g
Carbohydrate 16.7 g
Fiber 3 g
Cholesterol 21 mg
Iron 0.8 mg
Sodium 5 mg
Calcium 25 mg