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Annabelle Breakey Photo by: Annabelle Breakey

Roasted Berry Sundaes

Sunset JULY 2011

  • Yield: Serves 4
  • Total:30 Minutes

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

Preparation

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.

Note: Nutritional analysis is per serving.

Nutritional Information

Amount per serving
  • Calories: 243
  • Calories from fat: 26%
  • Protein: 3.8g
  • Fat: 7.2g
  • Saturated fat: 4g
  • Carbohydrate: 44g
  • Fiber: 7.5g
  • Sodium: 48mg
  • Cholesterol: 25mg
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Roasted Berry Sundaes recipe

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