Roasted Strawberries

roasted strawberries

I’m no stranger to roasted fruit. I know how intense fruit becomes when it’s been sizzling & caramelizing in a high temperature oven. I also know how intense those thick, syrupy juices are when they burst out of the roasted fruit. I know because I’m the first one to dip my finger along the sides of the pan to collect the run off. Can we just have a moment to look at this? Thank you.

oh man

What I didn’t know about roasting strawberries is that the seeds add a whole new dimension to the experience. Their poppy crunch is pretty unreal mixed with the tender, supple structure of the roasted strawberry. I think I might really like it! Wait. I really do! How does your house smell when you roast strawberries? Divine. It’s like the fruit roll-up factory made a new Strawberry Pie flavor in your kitchen. A whole new revelation is waiting for you. You’re gonna love it!

And we’re off!

Get your strawberries together.

strawberries <3

Cut them all in half.


Concoction time! Mix olive oil, balsamic, maple syrup & salt!

something good is gonna happen

I used an balsamic reduction for this recipe.


Pour the mixture over the strawberries & toss to coat.


Spread the berries out on a parchment lined baking sheet and ROAST.

to the oven

40 minutes later you have this…..


Let’s take a moment….

oooey gooey

to lick the parchment paper!

lick me

Put the berries in a dish.

roasted strawberries

Add them to your yogurt for breakfast! Or if you look up top, you’ll see I spooned some on to buttered toast.

roasted strawberries

What are you waiting for?

Roasted Strawberries

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.

***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.

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