These oven roasted strawberries or slow roasted strawberries with a splash of balsamic and maple syrup are a late spring loveliness that’s perfect for when you get slightly undderripe or overripe berries or simply want to try a little something different.
How many times has your heart sunk a little over not-quite-right strawberries? Maybe it was after not being able to resist woefully unripe strawberries at the market, the newfound impostors ruby red outside yet white and deplorably insipid inside. Or 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 many brilliantly, lip-smackingly, perfectly ripe berries at the height of the season. Whatever your strawberry sadness, your solution is found in these roasted strawberries, which are sticky and just sweet enough with an intense, concentrated berry essence. Originally published May 17, 2011.
–Renee Schettler Rossi
Roasted Strawberries Recipe
- Quick Glance
- 10 M
- 50 M
- 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 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.