Description
Delicious roasted balsamic strawberries, perfect for desserts or toppings.
Ingredients
Scale
- 1 pound (450 g) fresh strawberries, ripe and bright red without soft spots
- 3 tablespoons (45 ml) balsamic vinegar, preferably aged for rich flavor
- 1 tablespoon (15 ml) honey, mild variety preferred (maple syrup can be substituted)
- Freshly cracked black pepper, a pinch for subtle warmth (optional)
- Fresh basil leaves, vibrant green, for garnish (optional)
- Baking sheet
- Parchment paper
- Small bowl
- Whisk or fork for mixing
Instructions
- Step 1: Preheat your oven to 350°F (177°C). Preheating ensures even roasting so the strawberries caramelize without burning.
- Step 2: Line a baking sheet with parchment paper. This prevents sticking and makes cleanup easier.
- Step 3: Spread the strawberries evenly across the prepared parchment paper, leaving about 1 inch (2.5 cm) space between them. This spacing prevents steaming and promotes uniform roasting.
- Step 4: In a small bowl, whisk together the balsamic vinegar and honey until combined. This glaze balances the natural tartness and sweetness of the strawberries.
- Step 5: Drizzle the balsamic-honey mixture over the strawberries, then gently toss to coat them evenly. Arrange them back into a single layer on the parchment.
- Step 6: Place the baking sheet in the preheated oven and roast for 25 minutes. The strawberries are done when they begin to soften, release their juices, and look bubbly and fragrant around the edges. Visual cues are important indicators of readiness.
- Step 7: Remove the strawberries from the oven and allow them to cool completely on the baking sheet. Once cooled, serve as desired.
Notes
- Room Temperature: Store in an airtight container away from direct sunlight and heat for up to 1 day.
- Refrigeration: Transfer to an airtight container and refrigerate for up to 3 days. Bring to room temperature briefly before serving to reduce chill.
- Freezing: Spread roasted strawberries on a tray and freeze until firm. Transfer to a freezer bag and store up to 2 months. Thaw overnight in the refrigerator before use.
- To avoid mushy strawberries, start checking for doneness around 20 minutes; remove them once bubbling and slight caramelization are evident.
- Prevent uneven roasting by spacing berries at least 1 inch apart.
- If edges burn, reduce oven temperature by 25°F (approximately 14°C) and rotate the baking sheet halfway through roasting.
- For less sweet results, reduce honey to 2 teaspoons if your strawberries are very ripe.
- Line your baking sheet with parchment to prevent sticking and make cleanup quicker.
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 15g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 0mg