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Roasted Raspberries and Blueberries with Vanilla Bean

Roasted Raspberries and Blueberries with Vanilla Bean

My kids absolutely love fruit sauces on their waffles, pancakes, French toast, crepes, ice cream, yogurt, and plain toast. After I made Roasted Strawberries with Vanilla Bean, a recipe by Ina Garten, I have been really wanting to try roasting other berries. I got some raspberries and blueberries I found on sale and decided to roast them. Thankfully it was a cool & rainy day today so my house didn’t get hot! The berries and vanilla bean smelled amazing while they roasted and they turned out sweet/tart & totally delicious. I will be serving these berries on French toast tomorrow morning and my kids can’t wait.

Roasted Raspberries and Blueberries with Vanilla Bean

How to Make Roasted Raspberries and Blueberries with Vanilla Bean

Preheat the oven to 400 degrees. Coat a baking dish with cooking spray.

Place the raspberries and the blueberries in the prepared baking dish and toss with the sugar and vanilla bean seeds (click here to see instructions on seed removal).

Roasted Raspberries and Blueberries with Vanilla Bean

Place into the oven and roast in the oven for 20 minutes. Cool to room temperature before serving.

Roasted Raspberries and Blueberries with Vanilla Bean

Great plain or on French toast, ice cream, pancakes, crepes, yogurt, or waffles. Enjoy.

Roasted Raspberries and Blueberries with Vanilla Bean

 

 

Roasted Raspberries and Blueberries with Vanilla Bean

 

Yield: 4

Total Time: 20 minutes

Ingredients:

2 cups of fresh raspberries
2 cups of fresh blueberries
1/4 cup sugar, to taste (depending on the sweetness of the berries)
1 vanilla bean, sliced down the center and seeds removed with a knife

Directions:

Preheat the oven to 400 degrees. Coat a baking dish with cooking spray.

Place the raspberries and the blueberries in the prepared baking dish and toss with the sugar and vanilla bean seeds – click link up above for seed removal instructions.

Place into the oven and roast in the oven for 20 minutes. Cool to room temperature before serving.

Great plain or on French toast, ice cream, pancakes, crepes, yogurt, or waffles. Enjoy.

 

Recipe and photos by For the Love of Cooking.net
Original recipe by Ina Garten

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9 Comments

  1. My problem would be that I’d have about 3 blueberries in the roasting pan after I finished sampling “just a few.” This looks great, Pam.

  2. My favorite fruits. I have a container of blueberries and raspberries sitting in my refrigerator right now. I agree with your children fruit sauces and pancakes perfect.