Roasted Strawberries

These oven roasted strawberries are slow roasted with a splash of balsamic and maple syrup. A little loveliness that’s perfect for when you just can’t resist buying those slightly undderripe or overripe berries.

Chunks of roasted strawberries on a sheet of parchment.

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.

 –Renee Schettler Rossi

Roasted Strawberries

  • Quick Glance
  • (1)
  • 10 M
  • 50 M
  • Serves 4
5/5 - 1 reviews
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Ingredients


Directions

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. Originally published May 17, 2011.

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Recipe Testers' Reviews

Wow! This recipe was wonderfully tasty. I was so intrigued by the idea of roasting strawberries, and even more intrigued with the variety of flavors added to them. The strawberries retained their natural sweetness, but the depth of flavors from the other ingredients was amazing—the sweetness of the maple syrup, the earthiness of the olive oil, and the deep richness of the port really were a great combo.

I’ve stewed berries before with a little balsamic vinegar, but I liked the use of the balsamic in this recipe as the finishing touch.

The only comment I have about the recipe itself is that I roasted the berries at 350°F for about 20 minutes, and then reduced the heat to 325°F for the remaining 20 minutes. I did this because I could see the sauce getting a little too dark in the oven. This method prevented the sauce from burning. These roasted strawberries would be great on crostini with ricotta cheese—or even in a crepe.

This recipe provides wonderful and ample proof that desserts don’t have to be either time-consuming or difficult. It produces a dish that’s complexly flavored and compulsively delicious—it’s to regular strawberries what surround sound is to a Walkman. Roasting amplifies and deepens the natural sweetness of the berries, while the port gives it an edge. The balsamic vinegar lends a mysterious, almost savory note. The maple syrup is present but very mellow—one of this recipe’s greatest attributes is its balance of ingredients. Everything works so harmoniously that, rather than pairing it with ice cream or a piece of bread, you’ll be tempted to just eat the berries on their own, out of a bowl. Or at least that’s what I did—and yes, I licked the bowl.

One note about cooking times: Check the berries every 10 minutes or so. They go from being perfectly roasted to being incinerated in no time flat, as I learned the hard way. Forty minutes is a generous estimate—I needed no more than a half-hour. I cannot stress enough the importance of checking them frequently. Also, the recipe yielded almost 1 cup, so slightly more than the amount given.

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