Last summer I roasted strawberries using Heidi Swanson’s recipe from her book Super Natural Everyday. Inspired by this post on Naturally Ella I decided to try using different berries. I had raspberries and frozen blueberries which I defrosted prior to roasting. This is so easy and such a delicious way to make the best of summer fruits.
Roasted Summer Berries
225g (8oz) summer berries
2 tablespoons maple syrup
1 tablespoon extra virgin olive oil
Preheat oven Gas Mark 4, 180°C, 350°F
Line a rimmed baking tray with parchment paper. Place your berries in a bowl. In a separate bowl mix together the maple syrup and extra virgin olive oil. Pour the mixture over the berries and gently combine until the berries are coated. Spread the berries out across the baking tray and roast for 20 – 30 minutes until they have begun to caramelise and release their juices. Remove from the oven and while still warm scrape the berries and their juices in to a small bowl and serve.