Roasted Balsamic Strawberries
adapted from Scarborough FoodFair
- 8-10 oz of strawberries, hulled and quartered
- 2 T maple syrup
- 1 T olive oil
- 1/4 t sea salt
- dash or two of chopped rosemary
- 1 T apple cider vinegar
- 1/4 t balsamic vinegar
First things first, eat a few garlic & dill cheese curds from Matanuska Creamery while washing off your strawberries. Mmmm squeaky cheese!
Hull and quarter your strawberries. If you want bigger chunks, or have smaller strawberries, you can halve them instead.
In a small bowl, whisk together the maple syrup, olive oil, and salt.
Mix the strawberries in the maple, olive oil mix, making sure to coat the strawberries. Lay in a single layer on a sprayed sheet. Sprinkle rosemary on top. Cook for 15-20 minutes at 350*F.
When the strawberries come out of the oven, scrape the juice and strawberries into a small bowl. Add the tablespoon of apple cider vinegar and the balsamic vinegar to taste. Stir gently, then lick your spoon. :o)
I made a whole wheat rosemary & flax bread from Healthy Bread in Five Minutes a Day. YUM!
Per Emilie's suggestion, I had the balsamic strawberries with goat cheese on sliced bread. I'm not one to leave out goat cheese from food, ESPECIALLY if it was recommended. :o) I just used regular ol' goat cheese since I already had a lot going on with the bread and rosemary in the strawberries.
The next day, I used the balsamic strawberries with some left over halibut to make a salad. This stuff is just as good cold as it is warm! :o)
If you find yourself in excess of strawberries, first consider yourself lucky. Mmm mmm strawberries! Second, consider making some of these balsamic strawberries - so many ways to eat it, and I'm sure would be great to bring for a party! :o)