These roasted strawberries are a riff on strawberry jam: they’re great with peanut butter or spooned over ice cream. I even used them in muffins! I originally tested this during strawberry season, but then redid it with frozen strawberries and the results were equally delightful. Read the original post here.
Lily Bellow graduated in 2009 from Harvard University with a degree in English Literature. While in college, she bartended and cooked at the campus pub, and as a result has a difficult time eating chicken wings. She is the Managing Editor for Small Kitchen College.
Adapted from Heidi Swanson’sSuper Natural Every Day
Makes enough for at least 2 PBJs, with more to spoon over ice cream for dessert
8 ounces small to medium strawberries, hulled
2 tablespoons maple syrup
1 teaspoon honey
1 tablespoon extra-virgin olive oil
1/4 teaspoon fine-grain sea salt, or generous pinch of Maldon salt
1 tablespoon sherry
A few drops balsamic vinegar
Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper (juices will run).
If you are using frozen berries, let thaw for a couple of hours and drain their juices. Cut each strawberry in half. If your strawberries are large, cut them into quarters. Add the berries to a mixing bowl.
In a separate small bowl, whisk together the maple syrup, honey, olive oil, and salt. Spon over the strawberries and toss to coat the berries. Arrange the strawberries in a single layer on the prepared baking sheet.
Roast for about 40 minutes, just long enough for the berry juices to thicken, but not long enough for the juices to burn. Watch the edges of the pan in particular.
While still warm, scrape the berries and juices into a small bowl. Stir in the sherry and balsamic vinegar. Use immediately or let cool and store in the refrigerator for up to a week.