This healthy and delicious Roasted Strawberry Puree is so much fun to make and truly a treat for the entire family. Keep it in the fridge to top ice cream, pancakes, waffles or even toast.
Roasted Strawberry Puree, a truly tasty sauce that is perfect for all things dessert and of course breakfast! Bursting with delicious rich strawberry flavor, this puree is so tasty. Roasting the strawberries brings out their sweetness allowing this to be a very low sugar strawberry sauce recipe.
This simple recipe came to me from a meme I was continuously seeing on Instagram. It was telling me to roast strawberries and eat them like candy. I wasn’t the biggest fan of the texture although the flavor was amazing! I didn’t want to waste my hard work so I reimagined my plan and thus Roasted Strawberry Puree was born.
Can I just say boy am I glad I stumbled upon this beauty. Whether you want to use it for an ice cream topping or on a big bowl of oats it will certainly be a welcomed addition!
Ingredient Notes:
- Strawberries – Look for the deepest red colored strawberries as those have the most flavor.
- Lemon Juice – Citrus adds a great brightness in flavor and really rounds out the puree. If you do not have lemon you can simply leave it out.
- Sweetener – I generally use pure maple syrup. However, coconut sugar or agave work well as well.
How To Make:
Preheat oven to 200°F.
Wash, dry and remove stems from your strawberries. I generally just remove the stem by twisting them off. Do make sure to remove all of the stem. You can also cut off the tops as well if you prefer.
Place the strawberries on an ungreased sheet pan in one single layer.
Roast for 2 hours, flip over, roast another 2 hours. Flipping them will help the tops not to dry out while they are roasting.
Pull out of the oven and allow them to cool before handling.
Add strawberries, lemon juice and maple syrup to the food processor. Pulse until desired consistency. I like to make mine very smooth however, you can leave some strawberry chunks if you prefer.
Taste and add more sweetener or lemon juice if needed.
Serve on top of all your favorite dessert or breakfast items. This is so tasty on a big bowl of oats, stack of pancakes or even a bowl of vegan vanilla ice cream.
Enjoy!
Tips For Success:
- Flip half way through. Make sure to flip the strawberries half way through the cooking process to ensure they do not dry out on top. This also helps them to roast evenly.
- Sweeten to your taste. Depending on your preference you may not need a sweetener at all or you may want to add the full amount. I do prefer this with a sweetener and maple syrup is my favorite sweetener of choice.
- No need for perfect strawberries. This recipe if perfect for using up strawberries that are about to go bad. Just ensure you aren’t using any with mold!
I like slow roasting the strawberries as I feel it brings out the most flavor. If you would like to shorten the roasting process you can. First make sure to cut the strawberries in half. Then simply roast at 350°F for about 30 minutes, flipping half way through.
Yes! You could also use a blender or even mash the strawberries with a fork or potato masher. The texture won’t be quite as smooth but it will still be mighty delicious.
Store in an airtight container in the refrigerator for up to 5 days. You can also freeze this in an airtight container for up to 3 months.
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If you try this recipe make sure to let me know! Leave a comment, rate it and if you take a photo use #feeninforgreens on instagram. I love seeing photos of your recreations!
Roasted Strawberry Puree
Ingredients
- 2 pounds strawberries
- 1-2 tbsp. maple syrup
- Squeeze of lemon juice
Instructions
- Preheat oven to 200°F.
- Wash, dry and remove stems from your strawberries. I generally just remove the stem by twisting them off. Do make sure to remove all of the stem. You can also cut off the tops as well if you prefer this method.
- Place the strawberries on an ungreased sheet pan in one single layer.
- Roast for 2 hours, flip over, roast another 2 hours. Flipping them will help the tops not to dry out while they are roasting.
- Pull out of the oven and allow them to cool before handling.
- Add strawberries, lemon juice and maple syrup to the food processor. Pulse until desired consistency. I like to make mine very smooth however, you can leave some strawberry chunks if you prefer. Taste and add more sweetener or lemon juice if needed.
- Serve on top of all your favorite dessert or breakfast items. This is so tasty on a big bowl of oats, stack of pancakes or even a bowl of vegan vanilla ice cream.
- Enjoy!
Notes
- Roasting the strawberries pulls out the sweetness and gives them an amazing flavor. I like the addition of the citrus and a small amount of sweetener to round out the flavor but it is not needed if you don’t have any on hand.
- You can use strawberries that are not so perfect for this. In fact it’s a great way to use up strawberries that are about to go bad.