Roasted Strawberries
These roasted strawberries, dressed with a splash of balsamic and maple syrup are the solution to not-quite-perfect basket of strawberries that arrived home with you from the market.
Ingredients
- 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)
- 3 drops balsamic vinegar
Instructions
- Preheat the oven to 350°F (176°C). Adjust the oven rack to the middle position.
- Line a rimmed baking sheet or large baking dish with parchment paper.
- 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. 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.
- Scrape the still-warm roasted strawberries and juices 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.
Nutrition
Serving: 1serving | Calories: 78kcal | Carbohydrates: 11g | Protein: 0.4g | Fat: 4g | Saturated Fat: 0.5g | Monounsaturated Fat: 3g | Sodium: 147mg | Fiber: 1g | Sugar: 9g