I'm keeping the summer theme alive and celebrating all things strawberry today! These jewels are in PEAK season right now and so damn good. Sometimes I can get a little over zealous at the farmer's market and buy a tad too many after I've had a few samples. It is like getting tipsy at a winery, then you get home and realized you bought like 11 bottles of wine and that is ridiculous...yeah totally the same thing with strawberries. But honestly, I think get serious FOMO when I think of the fall and winter when they aren't nearly as good and so I buy a bunch and hoard them.
Let me tell you a little story and my history and love affair with strawberries. My mom still tells this story too by the way. Apparently when I was a kiddo, I would go with my mom to pick strawberries. I'm not sure if it was a u-pick it place or just a bush in back, but I would go out there a pick for hours. My mom says as I picked and picked, she realized I would put two berries and my mouth and one in the basket throughout the day. I guess leading to a not to large bounty for home...oops. So, point to the story, I started hoarding berries at a young age and didn't grow out of the habit very well.
Anyway, what can I say, something sometimes I find that I can't eat them fast enough - I know, crazy sounding for me. I mean, I add them to salad, oatmeal, yogurt, top pancakes with them, add to ice cream, smoothies, you name it, I try it. But after going a little over board, I decided to try and figure out a new way to devour these babies and roast them (only before 10:00am though :)).
These roasted strawberries have the sweet and savory thang going on nicely. I've added these to ice cream, but also to cheese plates and both versions are all sorts of ah-mazing.
Also - they are good eaten by the spoonful. Overload of strawberry problem totally solved.
Balsamic Roasted Strawberries
Makes about 1 cup // Adapted from Super Natural Everyday by Heidi Swanson
- 2 pints of strawberries, rinsed, stemmed, and quartered
- 3 tablespoons of maple syrup
- 1 tablespoon olive oil
- 2 tablespoons of balsamic vinegar
- 1/2 teaspoon of sea salt
Preheat the oven to 350 degrees. Line a rimmed baking sheet with parchment paper. In a medium bowl, whisk together the maple syrup, olive oil, vinegar, and sea salt. Add the prepared strawberries to the vinegar mixture and toss to coat. Transfer the strawberries to the prepare baking sheet and arrange in a single layer. Bake for 35-45 minutes. Check at 35 minutes and keep cooking until everything is bubbly and caramelized, but not burnt. Store in the fridge in an airtight container for up to week.