Roasting fan that I am, of course I had to try this recipe – adapted from a great cookbook and blog writer, Heidi Swanson (Super Natural Every Day).
Ingredients:
- 8 ounces small to medium strawberries, hulled
- 2 Tbsp maple syrup
- 1 Tbsp extra virgin olive oil
- ¼ tsp fine-grain sea salt
- ½-1 Tbsp high quality, aged balsamic vinegar
Method:
- Preheat oven to 350 degrees. Cut each berry in half (or quarters if large). Place into a mixing bowl. In a small bowl mix together syrup, olive oil and salt. Pour over berries and gently toss to coat.
- Arrange in a single layer in a glass or ceramic baking dish. Roast for about 40 min or just long enough for juices to thicken but not burn. Remove from the oven and scrape berries with juice into a bowl. Stir in balsamic vinegar. Serve hot, or cooled to room temperature. Great on a flaky scone or biscuit. Try on toasted artisan bread with some goat or cream cheese and chopped fresh mint or lime zest sprinkled on top.
