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.
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).
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.