Roasted Strawberries

Before we went away to Florida last month I spent several days trying to find ways to use up the produce we had on hand. Coming home from vacation is hard enough without discovering science experiments hiding in the fridge :)

We had a ton of strawberries, and I knew there was no way I’d eat them all before we left. My friend Rachel had recently posted roasted strawberries, and though I considered a lot of other options, I kept coming back to the idea of roasting my berries. It held extra appeal because after roasting, the berries can be stored in the fridge for a week. That meant I would be able to prep them beforehand and enjoy the fruits of my labor (literally – ha!) when we got back.

Roasted Strawberries

Roasting is one of my very favorite ways to enjoy veggies, but I don’t recall ever having done it with fruit before. Here the strawberries are tossed with maple syrup, olive oil and salt before heading into the oven, and then when they emerge, a little bit of port wine is also stirred into the mix. It seriously could not be easier, and the result will blow your mind! The oven concentrates the flavor of the berries, enhancing their natural sweetness. While I was a bit skeptical about the combination of maple syrup, olive oil and port wine, it works here, adding depth and richness.

So, what can you do with your berries after they’re roasted? Well, it’ll be pretty darn tough to resist eating them just as they are but if you can, they’re amazing as a topping for ice cream or Greek yogurt. Or even in a sandwich – how good does this grilled cheese look? I also put some of mine to use in another recipe I’ll share with you later this week.

June is strawberry season in New England and I am so looking forward to making these again!

Roasted Strawberries
adapted from Super Natural Every Day by Heidi Swanson (via Design Sponge)

1 lb strawberries, hulled
3 tablespoons maple syrup
1 1/2 tablespoons extra-virgin olive oil
1/2 teaspoon fine sea salt
2 teaspoons port wine

Preheat oven to 350 F. Spray a 13×9 baking dish with nonstick cooking spray.

Cut the strawberries in half, or in quarters if they are very large. Add to a medium bowl. In a small bowl, whisk together the maple syrup, olive oil, and salt. Pour over the strawberries and toss to combine. Transfer to the prepared baking dish and spread the strawberries in a single layer.

Roast for 40 minutes, tossing once midway through, until the juices thicken slightly. Transfer the strawberries to a heatproof container and stir in the port wine. Allow to cool, then store in the refrigerator for up to 1 week.