Roasted Strawberries
Roasting strawberries creates a beautiful syrup and results in a sweet, caramelized flavor that’s delicious over the almond shortcakes, as well as on pound cake, ice cream or yogurt.
Ingredients
- 3 tablespoons maple syrup
- 1 tablespoon packed light brown sugar
- 1 teaspoon vanilla extract
- Pinch salt
- 3 cups diced strawberries
Instructions
- Preheat the oven to 400˚F. Line a large baking sheet with parchment paper.
- In a large bowl, combine the maple syrup, brown sugar, vanilla and salt. Stir until smooth.
- Add the strawberries, and toss gently to coat. Scrape the berries onto the prepared baking sheet, and spread in a single layer. Roast 25-30 minutes, stirring gently halfway through, or until the berries are tender and the juices have released and look slightly syrupy. Immediately transfer the strawberries and syrup to a bowl.
Notes
- The roasted berries can be refrigerated for up to 5 days. Reheat or serve cold.