Strawberries are back!!!
Spring has sprung, and while the re-appearance of fava beans
is exciting, it doesn’t hold a candle to the sight of strawberries
at the market again!
Juicy, sweet, and intoxicatingly fragrant, pick up a few baskets of these beauties this weekend and after you’ve popped enough of them into your mouth as is, roast them
But first toss them in a touch of sugar, a splash of balsamic
, vanilla, and a pinch of salt and pepper
. I know it sounds weird. But trust. Especially on the pepper part. It adds just the slightest hint of something unexpected, and when you put it all together, it’s just lovely.
Roasting the strawberries concentrates all that sweet goodness into deep, jammy flavor.
I have a special dessert in the works that will make good use of these Balsamic Roasted Strawberries
, so stay tuned! In the meantime, go ahead and stir these strawberries into your yogurt, spread it on buttered toast, or spoon some over a bowl of vanilla ice cream
Balsamic Roasted Strawberries
Strawberries get amped up with a roasting that leaves you with a deep, jammy flavor. You’ll be spooning them on everything from toast to ice cream!
- 1 pound strawberries, hulled and halved
- 1 tablespoon sugar
- 1 tablespoon balsamic vinegar
- 1 teaspoon vanilla
- 1/4 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- Preheat oven to 350 F.
- Place all ingredients onto a parchment paper-lined baking sheet and toss to combine. Spread the strawberries out evenly.
- Roast until soft and jammy, about 25 minutes.
Recipe Source: LickMySpoon.com.
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