Roasted Strawberries

Julia Bainbridge
Food Editor

Consider this: spreading strawberries onto a sheet pan, just as you would asparagus, and ROASTING them. Tossed in a little sugar and balsamic vinegar, the strawberries’ flavor is brightened. Submitted to the oppressive heat of a 400-degree oven, they break down into sweet, soft mush. 

And who doesn’t like sweet, soft mush? Especially when it’s spooned atop ice cream?  

No one, that’s who. 

Roasted Strawberries
by Angela Gaines
Makes 1 cup

1 lb. strawberries, stems removed
1 Tbsp. balsamic vinegar
2 Tbsp. plus 1 tsp. sugar
½ tsp. kosher salt
1/8 tsp. black pepper

Preheat oven to 400 degrees.

Place all ingredients in a large bowl and gently toss. Spread onto a parchment paper-lined baking sheet. Roast for 9-11 minutes or until soft and starting to break down.

Spoon mixture onto vanilla ice cream, roast chicken, or a hearty kale salad.