Roasted Strawberries

After strawberry season is in full swing, you sometimes find yourself feeling like you’ve had your fill.  Now is when the price comes down and you can think about other ways to prepare them. I’m talking about roasted strawberries.

Roasting them is something most people have never tried.  Now is a good time to change that. Roasting a strawberry brings out more of their sweetness, the juices released become intensified, and best of all, its easy to do!  It takes less than an hour start to finish.


This is also great way to rescue those strawberries that you didn’t use as soon as you planned  or see at the grocer for a reduced price.  You know what I’m talking about.  They are still firm and smell wonderful, but the fruit surface is just beginning to loose it’s shine.  Not to worry!  You can use them to make this stellar (yes stellar) topping for whatever thrills your tummy.  Something wonderful for ice cream, biscuits, scones, pancakes, crepes… get the idea!


You’ll need:

1 lb container of fresh strawberries

4 tbs maple syrup

2 tbs fruity olive oil

good size pinch of fine salt

rim edged baking pan (you don’t want to loose the juices over the edge)

parchment paper

few drop of good balsamic vinegar

2 tbs amaretto liquor


Preheat oven to 350 F.

Wash and hull strawberries,  Cut them in half.  Cut larger berries in quarters or pieces similar in size to smaller berry halves.  Place in a medium bowl.  In a smaller bowl, whisk together maple syrup, olive oil and salt.  Pour over strawberries.  Gently mix berries to evenly coat them.

Place parchment paper over rimmed baking pan and flatten into place.  Pour strawberries into pan and spread out into a single layer.  Bake for about 40-45 minutes.  Berries should be soft with a dark liquid pooling below them.  There won’t be a lot of liquid (but you will want every drop).

Remove from the oven and allow to cool for at least 10 minutes or so.  Carefully lift sides of parchment paper and pour the strawberries and liquid back into your prep bowl.  Sprinkle with a few drops of balsamic vinegar and the amaretto.  Gently stir.  Serve warm or refrigerate for later use.  Enjoy!


Four grain pancakes with roasted strawberries and creme fraiche.

4 thoughts on “Roasted Strawberries

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