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Roasted Berry Sundaes

Annabelle Breakey
Total time 30 mins
Yield Serves 4

Ingredients

  • 1/4 cup sugar
  • 1 teaspoon lemon zest
  • 1/2 vanilla bean, split lengthwise
  • 1 pound strawberries, hulled and quartered
  • 6 ounces raspberries (about 1 1/2 cups)
  • 6 ounces blackberries (about 1 1/2 cups)
  • 1 carton (14 oz.) vanilla ice cream

Nutrition Information

  • calories 243
  • caloriesfromfat 26 %
  • protein 3.8 g
  • fat 7.2 g
  • satfat 4 g
  • carbohydrate 44 g
  • fiber 7.5 g
  • sodium 48 mg
  • cholesterol 25 mg

How to Make It

  1. Preheat oven to 450°. Line a rimmed baking sheet with parchment paper. In a large bowl, stir together sugar and lemon zest. Scrape seeds from vanilla bean and add with bean pod to sugar mixture, stirring to combine. Add berries; toss gently to coat. Spread evenly on baking sheet.

  2. Roast until berries have released some of their juice and are starting to soften, 8 to 10 minutes; be careful not to scorch.

  3. Transfer berries to a bowl to cool slightly, about 5 minutes. Discard vanilla pod. Scoop ice cream into serving bowls and top with berries.

  4. Note: Nutritional analysis is per serving.