Roasted Strawberries
Ingredients
The strawberries
-
8
ounces
small to medium strawberries, hulled
The sauce
-
2
tablespoons
maple syrup
-
1
tablespoon
extra-virgin olive oil
-
¼
teaspoon
fine-grain sea salt
-
1
tablespoon
port wine
-
a few drops
balsamic vinegar
Instructions
- Preheat the oven to 350°F (180°C) with a rack in the middle.
- Use a rimmed baking sheet or large baking dish and line it with parchment paper if using a baking sheet.
- Cut each strawberry in half (or quarters/sixths if large) and place in a mixing bowl.
- In a separate bowl, whisk together maple syrup, olive oil, and salt, then pour over the strawberries and gently toss.
- Arrange the strawberries in a single layer on the prepared baking sheet.
- Roast for about 40 minutes until the juices thicken, monitoring the edges of the pan.
- After roasting, scrape the berries and juices into a small bowl and stir in the port and balsamic vinegar.
- Use immediately or let cool and store in the refrigerator for up to a week.
Nutrition Facts (estimated)
Servings
4
Calories
328
Total fat
14g
Total carbohydrates
46g
Total protein
1g
Sodium
588mg
Cholesterol
0mg
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