Vanilla-Roasted Strawberries

Randy Mayor; Jan Gautro

Yield: 4 servings (serving size: 6 strawberries and 2 tablespoons sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 135
  • Calories from fat: 51%
  • Fat: 7.7g
  • Saturated fat: 4.8g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 0.3g
  • Protein: 0.9g
  • Carbohydrate: 16.7g
  • Fiber: 3g
  • Cholesterol: 21mg
  • Iron: 0.8mg
  • Sodium: 5mg
  • Calcium: 25mg

Ingredients

  • 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

Preparation

  1. Preheat oven to 400°.
  2. 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.
  3. 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.
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