With strawberry season in full swing, I’m coming home with berry bounty from the farmers market. Sometimes (most of the time) I will buy more than we can eat in a week. If you happen to be behind in your strawberry eating, this recipe for EASY ROASTED STRAWBERRIES is for you.
All you need are three ingredients: a couple of baskets of berries, maple syrup and balsamic syrup (and a pinch of sea salt – I stand corrected – four ingredients). During the baking process, the strawberries release their juices. The juices bubble away with the maple syrup and balsamic vinegar to make this just slightly sweet, tangy sauce to complement the flavors concentrated in the roasted berries.
These roasted strawberries are a terrific ice cream topper, in baked goods, or a terrific addition to breakfast. I’ve used the strained syrup to make strawberry cocktails & mocktails – just sayin’.
You’ll see these roasted strawberries make an appearance in upcoming recipes, so stay tuned.Print
EASY ROASTED STRAWBERRIES (gluten free, dairy free, vegan)
If you have an overflow of strawberries waiting to be eaten (or not!), this easy and quick recipe is for you!
Equipment needed: baking sheet or pan.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 1 1/2 cups 1x
- Category: dessert
- Method: roast
3 cups sliced strawberries (try to approximate the same size for all berries so they will roast uniformly – quarter the larger ones, halve the medium ones)
2 tbsp balsamic vingar
2 tbsp maple syrup
pinch of salt
preheat oven to 375F degrees.
place sliced strawberries in a small baking sheet or baking pan.
add balsamic vinegar, maple syrup and a pinch of salt and toss gently right in the pan to coat.
place in oven and roast for approx 30 minutes. The juices in the berries will release and the balsamic maple syrup will bubble and start to reduce.
Let cool before using in other recipes
refrigerated, these roasted strawberries will keep for up to a week.