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.
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.
They look delicious, Pam!!! I would really enjoy them with vanilla ice cream 🙂
I love berries Pam! And these look delicious!
Can I come over for breakfast please?
Your kids are so fortunate! They won’t know what to do when they go to a friend’s house and see what everyone else is eating. This looks amazing!
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.
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.
This looks glorious!
Love this! I’m going to whip up a batch and pour it all over my morning oatmeal!