Adapted from Heidi Swanson | Super Natural Every Day | Ten Speed Press, 2011
How many times has your heart sunk a little over not-quite-right strawberries? Maybe it was after not being able to resist woefully unripe strawberries at the market, the newfound impostors ruby red outside yet white and deplorably insipid inside. Or perhaps you left perfectly ripe berries on the counter a day or three too long. Or maybe you simply lost your senses and bought too many brilliantly, lip-smackingly, perfectly ripe berries at the height of the season. Whatever your strawberry sadness, your solution is found in these roasted strawberries, which are sticky and just sweet enough with an intense, concentrated berry essence.
–Renee Schettler Rossi
Roasted Strawberries Quick Glance 10 M 50 M Makes about 1/2 cup 5/5 - 1 reviews Print Recipe
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IngredientsUSMetric 8 ounces small to medium strawberries, hulled 2 tablespoons maple syrup 1 tablespoon extra-virgin olive oil 1/4 teaspoon fine-grain sea salt 1 tablespoon port (tawny or ruby) A few drops balsamic vinegar Directions 1. Preheat the oven to 350°F (176°C). Adjust the oven rack to the middle position. 2. Line a rimmed baking sheet or large baking dish with parchment paper. 3. Cut each strawberry in half or, if your strawberries are on the large side, cut them into quarters or sixths. In a large bowl, whisk together the maple syrup, olive oil, and salt. Add the berries and toss very gently to coat. 4. Arrange the strawberries in a single layer on the prepared baking sheet. Roast just long enough for the juices to thicken, but not long enough for the juices to burn, 20 to 40 minutes or so, depending on the size. 5. Scrape the still-warm roasted strawberries and juices from the pan into a bowl. Stir in the port and balsamic vinegar. Use immediately or let cool and refrigerate for up to several days. Originally published May 17, 2011. Show Nutrition #American #Rubs|Sauces|Marinades #Vegetarian #MemorialDay #Gluten-free
