I mentioned the other day that I would be posting up a handful of blueberry recipes and here is one more. Blueberries taste great fresh and I love them on cereal, tossed on top of ice cream and in a fruit salad. But when roasted, blueberries develop this deep rich and sweet flavor that is incredible.
Roasting blueberries is very simple: just toss a pint of blueberries in a casserole dish and sprinkle with one or two teaspoons of sugar. Cook in a 400F oven for about 12-15 minutes. Halfway through, shake the casserole dish to roll the blueberries around. Roasted blueberries are great on custard, ice cream, shortbread and more.
I roasted blueberries to make this vinaigrette and it works really well on a salad of fresh greens and even sliced apples or pears.
Roasted Blueberry Vinaigrette
- 1 pint fresh blueberries (2 cups)
- 1 tsp sugar
- 1/3 cup olive oil
- 1/3 cup grapeseed oil
- 3 tbsp white wine vinegar
- 1 tbsp balsamic vinegar
- 1 tbsp dijon mustard
- salt , to taste
- Preheat oven to 400F. Place blueberries on a baking/casserole dish. Sprinkle with sugar. Cook in the oven for 12-15 minutes, Roll them around halfway through so they get coated by the sugar. Remove from the oven and cool to room temperature.
- Blend all the ingredients together using an immersion blender, upright blender or food processor. Blend until smooth and emulsified.
- Keep in the fridge until needed.