Roasted Strawberries

Makes 1 heaping cup of strawberries

(recipe slightly adapted from Super Natural Every Day Cookbook)

Preheat oven to 350 F. Line a rimmed baking sheet with parchment paper and set aside. Take the cut strawberries and put them in a large mixing bowl. In a separate small bowl, mix the maple syrup, balsamic reduction, olive oil and sea salt. Pour mixture over the strawberries and toss to coat.

Spread a layer of strawberries on the baking sheet and roast for 40-45 minutes. Use the strawberries immediately or store in the refrigerator for up to one week.

***Shutterbean Notes***

-The original recipe calls for balsamic vinegar & port wine to be tossed in the strawberries at the end. I used a balsamic reduction I had in my pantry and put it in at the beginning of the roasting process. If you don’t have a reduction, add regular balsamic vinegar and increase the maple syrup by a tablespoon.