Makes 1 heaping cup of strawberries
(recipe slightly adapted from Super Natural Every Day Cookbook)
- 16 oz. medium strawberries, hulled & cut in half
- 3 tablespoons maple syrup
- 2 tablespoons balsamic reduction
- 2 tablespoons olive oil
- 1/2 teaspoon fine grain sea salt
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.
-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.