One bite of these super simple Balsamic Roasted Strawberries, and you’ll be finding ways to eat them morning, noon and night!
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 that warmer weather is at my doorstep.
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 grilled chicken. VER-SA-TILE!
These babies are 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:
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
- 1 pound fresh strawberries
- 11/2 tablespoons sugar
- 4 tablespoons good quality, aged balsamic vinegar
- Preheat oven to 350 degrees.
- Hull strawberries and cut in halves or quarters. Place berries in a 9 x 13 glass baking dish.
- Sprinkle berries with sugar and drizzle vinegar on top. Carefully stir together.
- Roast for 45 minutes or until vinegar is reduced and thickened and syrupy. Stirring once while roasting.
Use a high-quality aged balsamic vinegar. It makes a huge difference!