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These are unbelievably good – and much better than jam! We’ve been enjoying this on biscuits, muffins, and over cream cheese on toast, but it would also be good served on ice cream, cheesecake, or pancakes. So as strawberries start coming into season… keep this recipe in mind. You can multiply or divide it to make a larger or smaller batch as needed. You’ll be so glad you added this to your repertoire!
Roasted Strawberries
24 ounces of medium sized strawberries
6 tablespoons of maple syrup
3 tablespoons olive oil
3/4 teaspoon sea salt
1 teaspoon balsamic vinegar
Preheat oven to 350˚F.
Cut each strawberry in half, or if it is on the large size, cut it into quarters.
In a small bowl, whisk together the maple syrup, olive oil, and salt.
Pour this over the strawberries and gently toss in a Pyrex baking dish. Arrange then in a single layer for roasting.
Roast for about 40 minutes, just long enough for the berry juices to thicken, but not long enough for the juices to burn.
While still warm, scrape the berries and juices from the pan into a small bowl and stir in the balsamic vinegar.
Use immediately, or let cool and store in the refrigerator for up to a week.
Enjoy!
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