I have a lot of strawberries, and it’s early in the season. Must be Seattle weather.
I plant a strawberry patch at every place I live. They’re just so easy to grow in this part of the country, seems like a no-brainer.
We had a wet winter, and then recently, a few beautiful weeks of sunny, warm weather. So here I am, with tons of strawberries and it’s only mid-June.
It’s cooled down a bit in the last week, and rained as well so I wanted a treat to warm my bones a bit. My solution: roasted strawberries.
You can adjust this recipe to your liking. What you get is soft, plump berries bathing in their sweet syrup. Use them on yogurt, ice cream, cake, or eat alone. I’m sure you’ll think of more great pairings for this sweet concoction.
I use small to medium strawberries, but this recipe will work with any size strawberry you have on hand. To get the most flavor, I recommend slicing them in half or quarters so they are all about the same size.
If you prefer having less berry syrup at the end, reduce the amount of liquid ingredients. For more more syrup at the end, add a bit more of each liquid to start.
For SCD, use honey.
- 16 ounces (2 cups) strawberries, hulled
- 2 tablespoons maple syrup (or honey)
- 1/2 tablespoon olive oil
- Splash of balsamic vinegar (or other vinegar; optional)
- Preheat your oven to 350°F (180°C, or gas mark 4).
- Prepare a baking sheet with parchment paper or a non-stick mat.
- Combine the strawberries, maple syrup, olive oil, and optionally the vinegar.
- Spread the strawberries across the baking sheet and bake for 40 minutes, or until they are roasted but not burnt.
- Cool and store refrigerated for several days.