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Balsamic Roasted Strawberries

Balsamic Roasted Strawberries

It’s your lucky day, friends! I have a ridiculously simple recipe to share with you that can be used at any meal, morning, noon or night. Are you intrigued yet? Any recipe that is easily adaptable is a winner in my book, and these Balsamic Roasted Strawberries take top honors for their usefulness. Fresh strawberries are all over the grocery stores right now. And even though they are not the perfectly ripe, luscious berries of summer, their ruby red color and sweet scent is enticing enough for me to pretend it’s warm outside during this wanna-be spring we’re having. 

If you’ve never tried combining strawberries and balsamic vinegar, you are in for a treat. The sweet berries are a perfect partner for the tangy balsamic vinegar, which reduces while it cooks. Did I mention their versatility? I can totally see these berries gracing a bowl of greek yogurt, swirled into oatmeal, dripping off a freshly baked muffin or on spooned on top of some grilled chicken. They’re also an instant crowd-pleaser when entertaining. Take slices of crusty baguette, slather them with goat cheese and top with roasted strawberries and slivered basil. Or if you prefer to save the berry goodness for dessert, pour a healthy serving over your favorite vanilla ice cream. Of course, I won’t judge you if you choose to eat them warm from the oven (like someone who shall remain nameless).

So let’s review what we’ve discussed so far. 

1) Strawberries are readily available in stores right now,  

2) this recipe is super easy to prepare, and

3) these Balsamic Roasted Strawberries can be used in tons of ways. 

What are you waiting for? Get to the store and stock up on berries because you’re going to want to make enough of these Balsamic Roasted Strawberries to enjoy all week long! 

Balsamic Roasted Strawberries

Balsamic Roasted Strawberries
 
Prep time
Cook time
Total time
 
Recipe type: Appetizers
Ingredients
  • 1 pound fresh strawberries
  • 1½ tablespoons sugar
  • 4 tablespoons good quality, aged balsamic vinegar
Instructions
  1. Preheat oven to 350 degrees.
  2. Hull strawberries and cut in halves or quarters. Place berries in a 9 x 13 glass baking dish.
  3. Sprinkle berries with sugar and drizzle vinegar on top. Carefully stir together.
  4. Roast for 45 minutes or until vinegar is reduced and thickened and syrupy. Stirring once while roasting.
Notes
Use a high-quality aged balsamic vinegar. It makes a huge difference!

21 Comments

  1. These look awesome–especially on ice cream! Great recipe.

    • They are my new food crush. Love them on just about anything!

  2. So simple and versatile! I know what I’m using my strawberries for next.
    Megan recently posted…Easy and Nutritious After-School SnacksMy Profile

    • Thanks for the comment, Megan. Let us know what you think!

  3. Ok, these look amazing! What a great idea for an appetizer to throw these on a baguette. I’m so doing that at my next get together. I hope the snow is melting and that you are getting some warmer temps. My brother-in-law called me last week and face timed me only to show me the blizzard he was driving home in. It looked like the middle of winter. I just picked up a batch of super ripe, local strawberries yesterday and I have to tell you they are amazing! It’s such a short season, but it’s so good! Have a great weekend :)

    • Hi Jackie, they are soooo yummy. Hope you enjoy them with those local berries. I’m looking forward to experimenting with them again when fresh berry season finally arrives here. There is hope….70s this weekend! Can’t come soon enough for me. Happy Friday!

  4. If you put this is jars like you would jam do you think the preserving process would be the same? Would love to make a large batch and keep some.

    • Hi Rachel, I’m not a canning expert, so I cannot offer you any advice on this topic, but try a google search and see what you find. Good luck! I know I’d enjoy having these available in my pantry year-round!

      • Just wondering if you have tried freezing in in jars for later use ?

        • Hi Gail, I have not tried freezing these; they never last long at our house! But I’d be curious to hear your results if you choose to give it a go. Good luck!

  5. Have a ton of strawberries on hand so making this right now!

  6. Just made these for a girls night wine party I’m hosting tomorrow night. Can’t wait to put these on baguette with some goat cheese! Thanks for the recipe!!

    • Ooooh, girls night…can I come? Hope they are a crowd-pleaser. Thanks for the comment!

  7. Made a batch of these tonight and they are AMAZING. I used half of them on a salad with spring greens, avocado, basil, and feta and the other half in vanilla ice cream and both were delicious. This might be my new favorite food! And just by the way, I calculated the calories and the entire recipe is only 227 calories! Thank you so much for sharing!

    • That salad sounds tasty, Laura. We’re off to pick strawberries today, so I think I’ll whip up a batch and enjoy your salad for lunch!

  8. I’ve been using this to make Strawberry Ice Cream for a couple of years now. THE BESTEST!!!

    • Hmmm, that’s a fun twist. Will definitely have to try it!

  9. YUUUUUMMMMM!!!!!!! This looks amazing!
    Nicole @ Or Whatever You Do recently posted…Tyson® Day Starts™ SandwichesMy Profile

    • Thanks, Nicole! It’s a favorite here.

  10. I adore balsamic roasted strawberries. Adding them to ice cream is genius!!
    Cassie recently posted…Avocado, Tomato & Corn SaladMy Profile

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