Roasted Mixed Berry Compote
- Level: Easy
- Yield: 1 cup
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 162
- Total Fat
- 1
- Saturated Fat
- 0
- Carbohydrates
- 39
- Dietary Fiber
- 11
- Sugar
- 24
- Protein
- 3
- Cholesterol
- 0
- Sodium
- 791
- Total: 25 min
- Active: 10 min
Ingredients
1 pint strawberries
1/2 pint blueberries
1/2 pint raspberries
1 to 2 teaspoons honey
1/4 teaspoon vanilla bean paste
1 teaspoon balsamic vinegar, plus additional for drizzling
Kosher salt and freshly ground black pepper
Directions
- Preheat the oven to 450 degrees F.
- Cut the stems off the strawberries and slice any large ones in half. Add the strawberries to a colander along with the blueberries and raspberries and wash in the sink. Dry the berries on a sheet pan lined with paper towels, then transfer the berries to a large bowl.
- Add the honey, vanilla bean paste, vinegar, salt and pepper. Gently fold together with a rubber spatula, being careful not to crush the berries.
- Transfer the berry mixture to a 6- to 8-quart casserole dish and roast until the berries start to release their juices and slightly break down, about 15 minutes. Serve warm or at room temperature as a topping for pancakes, oatmeal, ice cream, cake and more, with additional drizzles of balsamic vinegar.