su-Roasted Berry Sundaes
Annabelle Breakey
YieldsServes 4Total Time30 mins
AuthorKate Washington,

How to Make It

Step 1
1

Preheat oven to 450°. Line a rimmed baking sheet with parchment paper. In a large bowl, stir together sugar and lemon zest. Scrape seeds from vanilla bean and add with bean pod to sugar mixture, stirring to combine. Add berries; toss gently to coat. Spread evenly on baking sheet.

Step 2
2

Roast until berries have released some of their juice and are starting to soften, 8 to 10 minutes; be careful not to scorch.

Step 3
3

Transfer berries to a bowl to cool slightly, about 5 minutes. Discard vanilla pod. Scoop ice cream into serving bowls and top with berries.

Step 4
4

Note: Nutritional analysis is per serving.

Ingredients

 1/4 cup sugar
 1 teaspoon lemon zest
 1/2 vanilla bean, split lengthwise
 1 pound strawberries, hulled and quartered
 6 ounces raspberries (about 1 1/2 cups)
 6 ounces blackberries (about 1 1/2 cups)
 1 carton (14 oz.) vanilla ice cream

Directions

Step 1
1

Preheat oven to 450°. Line a rimmed baking sheet with parchment paper. In a large bowl, stir together sugar and lemon zest. Scrape seeds from vanilla bean and add with bean pod to sugar mixture, stirring to combine. Add berries; toss gently to coat. Spread evenly on baking sheet.

Step 2
2

Roast until berries have released some of their juice and are starting to soften, 8 to 10 minutes; be careful not to scorch.

Step 3
3

Transfer berries to a bowl to cool slightly, about 5 minutes. Discard vanilla pod. Scoop ice cream into serving bowls and top with berries.

Step 4
4

Note: Nutritional analysis is per serving.

Roasted Berry Sundaes