I used to think that one had never really lived until they had tried a sun-riped, organic Ontario strawberry, but I recently discovered that you can improve on perfection: oven roasted strawberries are out of this world delicious!!
Roasting them in the oven with a little sweetener and vanilla extract sprinkled on top, helps release their sweet and sticky syrup to create at strawberry topping that’s fit for a King!
Roasted strawberries are truly incredible served with low-carb ice cream, stirred into yogurt, stuffed into a low-carb French Toast Wrap, poured over cheesecake, or on top of dairy-free chocolate pudding!
What’s more, this sweet treat is naturally sugar-free, gluten-free, dairy-free, egg-free, nut-free, pure and simple goodness that works with virtually every diet! You’ll want to pair it with protein (any one of the above serving suggestions will work as a protein source), but it’s a great source of fiber and low in carbs, so you can indulge in it often, guilt-free.
Pair it with 0% fat Greek yogurt or cottage cheese for a Fuel Pull (blended into a shake with either one of these is amazing!), serve over oatmeal or on sprouted bread for an E meal, or with low-carb ice cream, whipped cream, or cheesecake for an S!
Here’s how easy it is to make Roasted Strawberries:
First, wash, dry and cut up the berries.
Line a rimmed cookie sheet with parchment paper, then arrange the sliced berries in a single layer on top.
Sprinkle berries with a low-carb, on-plan sweetener and a little vanilla extract. I sprinkled Lakanto’s Classic 1:1 Monkfruit Sugar Substitute over top of my strawberries. I love the taste and the fine granular consistency of this sweetener. You can also use xylitol in the same amount, Gentle Sweet in half the amount, or Super Sweet in a quarter of the amount.
Roast in the oven for up to an hour (the longer you roast them, the more syrup you get, go it really depends on what ratio of chunky berry to syrup you want…I like syrupy!)