Roasted Strawberries
By 
You’ll Need
- 2 cups strawberries (hulled, sliced and quartered)
- 2 Tbsp pure maple syrup
- 1 Tbsp olive oil
- 1 Tbsp balsamic vinegar (optional)
- ¼ tsp kosher salt
- ¼ tsp fresh ground pepper
Prep and Cook
- Preheat an oven to 350 degrees and line a small baking sheet with parchment paper.
- In a small bowl whisk together the maple syrup, olive oil, balsamic vinegar, salt and pepper. Add the strawberries and toss gently to coat with the sauce.
- Spread the berries in a single layer on the baking sheet, and bake for 30–40 minutes, or until the juices have thickened but not burned.
- This recipe can doubled, tripled or even quadrupled easily. Extras can be stored in a jar with tight-fitting lid for up to 1 week.
- Pop a tray of these berries in when you’re baking something else to save you from heating up your home more than necessary in the summer.
