It might seem a bit of a shame to take a basket of the season’s sweetest, most fragrant strawberries and roast them. But I have to tell you, when I’ve had my fill of fresh berries, this is an alternative I love. There are few things better on a flaky buttered biscuit, hot crepe, or piece of bread.
When it comes to roasted strawberries, you know you’re on the right track when the juices from the roasting berries seep out onto the baking sheet and combine with the maple syrup to form a thick and sticky, just-sweet-enough syrup. At the same time, the flavor of the berries cooks down and concentrates. The port adds a surprise hint of booziness, and the balsamic delivers a dark bass note. The recipe can easily be doubled or tripled.–Heidi Swanson
LC Cure for Underripe, Overripe, or Just Too Many Berries Note
How many times has your heart sunk a little over not-quite-right strawberries? Maybe it was after not being able to resist early-season strawberries, the newfound impostors ruby red outside, white and deplorably insipid inside. Perhaps you left perfectly ripe berries on the counter a day or three too long. Or maybe you simply lost your senses and bought too, too many brilliantly, lip-smackingly, perfectly ripe berries. Whatever your strawberry sadness, your solution is found in this recipe for roasted strawberries.
Roasted Strawberries Recipe
Hands-On Time: 10 minutes | Total Time: 50 minutes | Makes about 1/2 cup
- 8 ounces small to medium strawberries, hulled
- 2 tablespoons maple syrup
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon fine-grain sea salt
- 1 tablespoon port (tawny or ruby, either will work their magic)
- A few drops balsamic vinegar
- 1. Preheat the oven to 350°F (176°C). Adjust the oven rack to the middle position.
- 2. Use a rimmed baking sheet or large baking dish for this recipe—you don’t want the juices running off the sheet onto the floor of your oven. Line it with parchment paper.
- 3. Cut each strawberry in half or, if your strawberries are on the large side, cut them into quarters or sixths. In a large bowl, whisk together the maple syrup, olive oil, and salt. Add the berries and toss very gently to coat. Arrange the strawberries in a single layer on the prepared baking sheet.
- 4. Roast just long enough for the juices to thicken, but not long enough for the juices to burn, 20 to 40 minutes or so, depending on the size. Watch the edges of the pan in particular.
- 5. Scrape the roasted strawberries and juices while still warm from the pan into a bowl. Stir in the port and balsamic vinegar. Use immediately or let cool and refrigerate for up to several days.
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Roasted Strawberries Recipe © 2011 Heidi Swanson. Photo © 2011 Heidi Swanson. All rights reserved.