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Roasted Strawberries

Roasted Strawberries

The high heat in the oven concentrates the added sugar and the sugar in the strawberries and yields a richly colored and flavored sauce to add to yogurt, spoon over pancakes or even lactose-free ice cream.

Low FODMAP Serving Size Info: Makes 3 3/4 cups (887 ml) sauce; serving size is a generous 1/2 cup (120 ml) of sauce

Course: Condiment, Dessert, Sauce
Cuisine: American
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Makes: 8 Servings
Calories: 65 kcal
Author: Dédé Wilson



  1. Position rack in hottest area of oven. Preheat oven to 425°F/220°C.

  2. Hull the berries and cut in half or quarters if very large. Note that you do want to retain some size as they shrink upon roasting; don’t slice them thinly! You want hunks of berries. Scatter the berries in a large roasting pan so that there is room around the berries. Sprinkle sugar over berries and toss to coat.
  3. Roast for 20 to 25 minutes total or until berries have exuded juice and the juice has thickened and somewhat caramelized. Shake the berries around in the pan once halfway through the time.
  4. Berries can be used warm, room temperature or chilled. Store up to 3 days in an airtight container.



  • Try to sample before you buy so that you know you are getting sweet, juicy berries.
Nutrition Facts
Roasted Strawberries
Amount Per Serving
Calories 65 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g5%
Sodium 1mg0%
Potassium 173mg5%
Carbohydrates 16g5%
Fiber 2g8%
Sugar 13g14%
Protein 1g2%
Vitamin A 15IU0%
Vitamin C 66.7mg81%
Calcium 18mg2%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.