Roasted Strawberries

What do you do with those fresh strawberries that are a bit too far gone? Don’t throw them out – roast them! This recipe is simple to make and doesn’t take much effort or time.

These roasted strawberries are not super sweet. You can add a couple tablespoons more to suit your sweet tooth. Omit the black pepper if you’d like; black pepper, though, brings out the sweetness in fruit. It’s an easy add to any fruit recipe, and it will surprise and delight your taste buds. I use this for the filling of my Roasted Strawberry Pie, but you can spoon it over vanilla ice cream, add to biscuits, or any other sweet. 

SERVING SIZE: 1 1/2 pints / 24 oz PREP TIME: 30 mins COOKING TIME: 35 mins

Ingredients

• 2 pounds strawberries, washed

• ¼ cup white balsamic vinegar

• ¼ cup honey

• ¼ teaspoon freshly cracked black pepper

Directions

1. Preheat the oven to 375°F.  

2. Cut off the strawberry hulls and cut the strawberries in half. If some strawberries are small, leave whole. 

3. Rinse again to make sure to remove any green hull remnants. Place the strawberries in a large mixing bowl. 

4. In a small bowl, mix together the vinegar, honey and black pepper with a fork or small whisk. Pour over the strawberries and toss to fully coat them with the mixture. 

5. Place the strawberries on two baking sheets. Roast for 35 minutes or until the juice thickens and the tops of the strawberries are slightly charred.

6. While the strawberries are in the oven, run a clean 24-ounce glass jar with a lid and ring under boiling hot water to make sure it’s sanitized. Place on a clean dish towel to dry.

7. Remove the strawberries from the oven. Let cool on the baking sheets for at least 20 minutes.

8. Spoon into the clean jar. Cool to room temperature. Place the lid on the jar and secure with the ring on; place in the refrigerator. The strawberries will last up to 1 week.

9. Serve over biscuits, in a pie shell or over ice cream.

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