Roasted Cinnamon Strawberries. Great with pancakes, waffles, yoghurt, cream, or anything else you can think of.
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5 from 4 votes

Roasted Cinnamon Strawberries

You will need to adjust the amount of maple syrup depending on how sweet your strawberries are to begin with and how sweet you like your finished dish. I prefer the strawberries to be slightly tart, so usually only add about 1 1/2 Tablespoons maple syrup.

The uses for these strawberries are limitless. Eat them for breakfast on panckaes or waffles, drizzle them over pavlovas or cheesecakes, or serve straight up with cream. The choice is yours.

I use a 22cm sqaure by 5cm deep pan to roast these strawberries. Don't use anything too shallow or they will dry out without producing lots of yummy juice.

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 3 cups
Author: Tania @ The Cook's Pyjamas

Ingredients

  • 1 kilogram strawberries hulled and halved (or quartered if large)
  • 1 - 2 Tablespoons maple syrup
  • 1/4 teaspoon ground cinnamon
  • 1/2 vanilla pod split and the seeds scraped into the dish
  • Cracked black pepper

Instructions

  • Preheat the oven to 200C (180C fan forced)
  • Place the strawberries in a large oven proof dish.
  • Sprinkle over the cinnamon and a small amount of cracked black pepper.
  • Drizzle over the maple syrup.
  • Stir thoroughly to combine.
  • Tuck the vanilla pod under the strawberries.
  • Place the tray in the oven for 15 minutes.
  • Remove the strawberries from the oven and stir thoroughly.
  • Return to the oven for another 15 minutes.
  • Remove the strawberries from the oven and stir again.
  • You can eat these straight away but they are actually better the next day.

Notes

You can eat these straight away but they are actually better the next day when the flavours have had a chance to mingle.