| Level: | Easy |
| Total: | 30 min |
| Prep: | 10 min |
| Cook: | 20 min |
| Yield: | 8 servings |
Ingredients
- 1 pint fresh strawberries
- 2 half-pints fresh raspberries
- 2 half-pints fresh blueberries
- 2 half-pints fresh blackberries
- 1/4 cup sugar
- Vanilla bean, split and seeds removed
Instructions
- Preheat the oven to 450 degrees F.
- Place the strawberries, raspberries, blueberries and blackberries on a sheet pan and toss with the sugar and vanilla bean seeds. Roast in the oven for 20 minutes. Cool to room temperature before serving.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 95 |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 6 g |
| Sugar | 15 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 2 mg |
Reviews
Love this technique!!! I added raspberry liquor
This is so delicious, that it is a favorite in our home :).
I made this recipe for dessert for Easter. I Served it with a little whipping cream. Very simple yet delicious. I cut the recipe in half using. 1 1/2 lbs of berries. ( recipe calls for 4pints which is the equivalent of 3 lbs).
If you make the whole recipe use two large cookie sheets otherwise it will boil over in your oven. Only making 1/2 the recipe, 1 cookie sheet worked out fine. I covered my sheet pan with foil and then put parchment paper on top of the foil for an easy clean up.
If you make the whole recipe use two large cookie sheets otherwise it will boil over in your oven. Only making 1/2 the recipe, 1 cookie sheet worked out fine. I covered my sheet pan with foil and then put parchment paper on top of the foil for an easy clean up.
I made the roasted berries and served them with homemade chantilly cream (sweetened whipped cream). They were absolutely delicious! I roasted a larger quantity than the recipe asks for so I doubled the amount of sugar and used vanilla extract since I didn’t have vanilla bean. I checked them at 20 minutes and they looked like they could use a little longer roasted time, so I stirred them in the pan and roasted them another 10 minutes. They came out perfect. Make sure you use a pan that has some height to it because the juices will bubble and would spill over if you use something as shallow as a sheet pan.
Fabulous over angel food cake!! I cut the sugar in half and topped with a little sweetened whipped cream. Love!! Thank you Ina!!
Thanks Ina. It’s berry season again here in Connecticut. Had tons of berries to use up and this is an incredible and easy way to prepare them. I plan to serve over pound cake tonight with freshly whipped cream. The berries cooked perfectly. Love the colors too! The flavor seems to be more intense this way. Wish I had thought to do this years ago.
A wonderful, wonderful dessert, Ina. I have a friend who must eat only cooked fruit and vegetables, nothing fresh, due to a specific kind of cancer. This recipe was a simply the best kind of dessert I could have prepared for her. Thank you for providing such an innovative (and delicious!) solution to a difficult problem.
Fool proof, what a beautiful use of berries. It’s my go to for entertaining, it’s great on angle food cake, pound cake, ice cream…………dozens of applications, plus it’s super easy. Thanks Ina
I want to try this recipie with Ina’s warm white chocolate sauce.
Absolutely beautiful presentation! I ended up having to make more, this dish was so good. I made a white chocolate pudding and put the berries on top of that! Everyone had seconds! Thanks Ina, never disappointed with your recipes!