Roasted Strawberries

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.


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