Recipe and photo contributed by Simona Carini
servings (1 cup total)
Prep Time: 15 minutes Cook Time: 30 minutes
Roasting strawberries with a bit of balsamic and sugar intensifies their flavor; the roasted berries make an interesting pairing with the fresh fruit. The recipe will make more strawberries than you need for the salad, but you can store them and make more salad later or use them in other ways (see Kitchen Tips for some ideas).
1 pound strawberries, preferably organic, pesticide-free
½ teaspoon good-quality balsamic vinegar
1 teaspoon ultra-fine or granulated sugar
- Wash the strawberries and, leaving them whole, carve out the stem.
- Place the strawberries in a bowl, sprinkle with the balsamic vinegar and sugar, and toss gently.
- Heat the oven to 350°F. Line a baking sheet with a silicone baking mat or sheet of parchment paper that is wider and longer than the baking sheet, so no juice can escape from any side. Place the strawberries on the sheet on a single layer.
- Bake for 30 minutes. Remove from the oven, let cool, and then transfer to a storage container until ready to use. The strawberries will release their juices while baking, so when transferring them, make sure you pour all the juice into the container with the berries.
From the Test Kitchen:
Roasted berries, especially strawberries with balsamic vinegar, are incredibly versatile. Great over pound cake or angel food cake, they are equally delicious as a cake filling between layers. It’s lovely mixed in yogurt (try goat’s milk for a change) or mixed with ricotta for a super-simple dessert.
But this particular recipe was designed to be one of the ingredients in Lettuce with Fresh and Roasted Strawberries and Avocado—outstanding!