Blissfully Delicious

Balsamic Roasted Strawberries

balsamic roasted strawYou’re probably thinking? Strawberry-recipe??? Yes, I know, I know. I should be posting about pumpkins and apples – but I just had to squeeze in and share with you this new strawberry recipe that you will thank me later (trust me on this!). With all of the beautiful days last week, I was pretty inspired to do something with strawberry. Now, I found out about the delicious combo of balsamic vinegar and strawberries when I travelled to Italy several years ago; so the idea of that isn’t entirely new to me. We enjoyed platters of sliced garden strawberries, chunks of parmesan cheeses, crusty bread, cured meats, olives along with balsamic vinegar and olive oil for dipping. My taste buds were pretty much changed after that – and I could never see antipasti platter the same way again. But roasting the strawberries along with balsamic vinegar was a brilliant idea- who thought of that? Roasting the strawberries really highlights the strawberry flavor, while the balsamic vinegar and sugar adds such a beautiful caramelization that makes a perfect compote that you can basically add on anything: pancakes, yogurt, waffles, etc. This recipe is perfect for under ripened berries that you tend to find off-season like now. Roasting it at high temperature brings out all of the sugar and caramelization that gives the final product lots of great flavors that you just don’t get with fresh strawberries. You’re probably thinking, how can it get better than fresh strawberries? Give it a try, and you’ll thank me later!

Balsamic Roasted Strawberries

Ingredients:

2 lbs of strawberries, rinsed/washed, half if they're too big
1/4 cup of sugar
3 tbsp of balsamic vinegar

Directions:

Pre-heat oven to 350 degrees.

Toss strawberries, sugar, and balsamic vinegar. Placed them on rimmed baking sheet.

Bake for 30-40 minutes, until soft.

Once soft, transfer all fruits and reserve the juice into a container.

Serve alongside pancakes, crepes, french toasts, yogurt, etc.

 

Source: Zoe Bakes

   

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