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 π
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.
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.
I made roasted strawberries the last week before I left for South Carolina and feel in love! These things are amazing!
Aren’t they just heavenly? I could sit and eat them straight from the jar… oh wait, I do sometimes lol π
I stumbled upon your blog while surfing the net. You have a variety of recipes and I like your pictures. I’ve never heard of roasting fruits before, so this is an eye-opener for me!
I feel like the roasting must mak thes even more addictive than they already are. I can think of so many great uses for them!
Ooo! I love this. I made a grilled cheese with roasted strawberries and mascarpone earlier this spring and it was amazing! now I want to try it with port-roasted strawberries!
I’ve been on the fence about roasting fruit – I think you just pushed me over! Forget ice cream and yogurt, I’d eat this by the spoonful. π
I saw and made Rachel’s roasted strawberries, and I’m completely hooked on them. They make almost anything taste better! I’m thinking I need to make some more!
I recently found a similar recipe made with vanilla. They were A.MA.ZING! Can’t wait to roast more fruit. Great pics π
I wouldn’t have thought to pair maple syrup with strawberries, but now I’m intrigued. I tend to buy too many strawberries this time of year, so I’m definitely going to have to try this recipe. =)
I love roasted strawberries and don’t make them nearly enough! That needs to change!
I’m very intrigued by this, I’ve never roasted strawberries before. Looks like a great idea I must try.
I’ve always wanted to roast strawberries but I never got around to it! Now that really needs to change!
If you loved these, you should try making roasted strawberry jam. I make it all the time, no pectin necessary!!! And it lasts longer than a week, if you don’t eat it all right away!
I start with 2 lbs of Strawberries, 1 cup of sugar and 2 tsp vanilla extract. But I’ve done everything from changing the fruits, making mixed fruits like strawberry peach mango or just peach with brown sugar and a touch of cinnamon with the vanilla. You just roast for 1-2 hours, basically until all of the liquid is gone and stir every 30 mins. Soooooo good with peanut butter!
This needs to be replicated in my kitchen soon! I’d add a little bit of balsamic- yummmmm π
YUM! I am so into roasting fruit lately. I had roasted berries with pancakes and its to die for- I wish I’d had some left to try with yogurt or ice cream! π
This sounds so good! I want to try some in my yogurt.
Yum! This is so perfect, roasted strawberries are my favorite π