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Posted by on May 6, 2015 in spring | 0 comments

Balsamic + Honey Roasted Strawberries

Balsamic + Honey Roasted Strawberries | Kitchen 1204

Balsamic + Honey Roasted Strawberries | Kitchen 1204

Oh strawberry season, I love you. So, so much.

Every precious pint of strawberries I buy at the market is at risk of not even making it home. For me, very few things can beat a fresh, perfectly ripe strawberry. In fact, when I first heard of roasted strawberries, the idea sort of pained me. I didn’t want to part with my beautiful, fresh berries. But then I tried it anyway, and I fell in love all over again. The strawberry flavor intensifies and the berries are primed for topping toast, oatmeal, ice cream, strawberry shortcakes, or eating straight up. There’s also a bonus: the byproduct of roasting strawberries is an impossibly delicious syrup that you can strain out to mix with drinks or pour over pancakes. You can certainly roast them just with honey (or sugar), but I love the extra depth that balsamic adds.

I’ve found that roasting strawberries is the perfect solution to extend the shelf life when you get overzealous with your picking/buying or find a forgotten container somewhere in the back your fridge that’s on its last leg. When roasted they’ll last in the fridge for several days, and they’re also quite freezable. This recipe makes about 1.5 cups of strawberries + syrup.



1 lb strawberries

2 Tbsp balsamic vinegar

1 Tbsp honey


1. Preheat oven to 375°F.

2. Rinse 1 lb berries, remove and discard hulls (the green tops). Depending on your intended use, you can leave them whole, halve them, or quarter them.

3. Place berries in an oven-safe dish just large enough to spread them in a single layer (a 9″ x 13″ is a great option). Drizzle on 2 Tbsp balsamic and 1 Tbsp honey, toss to coat berries.

4. Bake at 375°F for 30-40 minutes, depending on how soft you want them. Serve warm, or cool to room temperature, place in airtight container and refrigerate.



You can forgo the balsamic altogether, and/or swap out the honey for brown sugar, raw cane sugar, regular granulated sugar, or pure maple syrup.

You can strain the syrup into a separate container using a mesh strainer, though I prefer to store the berries and syrup together if I’m not using them right away. The syrup will thicken some as it cools, but if you want thicker syrup, you can reduce it down some in a saucepan on the stove (a few minutes over medium heat should do).

You may also like mashing the warm berries with a potato masher for a more jam-like product.

The possibilities are seriously endless. Go crazy.

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