Roasted Strawberries

Ingredients

  • 8 oz strawberries, hulled
  • 1 ½ Tbsp maple syrup (or honey)
  • 1 Tbsp olive oil
  • ¼ tsp fine-grain sea salt
  • 1 Tbsp port wine
  • a few drops balsamic vinegar

Instructions

  • Preheat the oven to 350° F
  • Use a rimmed baking sheet or large baking dish for this recipe—you don’t want the juices running off the sheet onto the floor of your oven. Line it with parchment paper.
  • 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. Arrange the strawberries in a single layer on the prepared baking sheet
  • In a large bowl, whisk together the maple syrup, olive oil, and salt. Add the berries and toss very gently to coat. Arrange 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. Watch the edges of the pan in particular
  • Scrape the roasted strawberries and juices while still warm from the pan into a bowl. Stir in the port and balsamic vinegar.
  • Use right away or let cool and refrigerate for up to several days