Roasting strawberries is by far one of my favorite ways to save these little morsels of early summer. Strawberries are great fresh, so if cooking them seems like too much work, you are not alone. I was not entirely on board either, until I started making these gems. I mean why fix something that isn’t broken, right?
When you pick a lot of berries though, this is a perfect way to preserve the delicate berries and enjoy their flavor in a different way…or in a few months.
In the end, the cooked berries turn into a spread more than anything. I love to put it together with goat cheese on crackers. The sweet strawberries shine with creamy goat cheese. If you want to have a burst of summer in the fall or winter, this is a great recipe to make now and eat later. It keeps well in a freezer for about a year.
Roasted Strawberries
The roasted strawberries can be frozen in a muffin tin, then transferred to a freezer-safe bag and frozen for up to 3 months.
Ingredients
- 2 pounds strawberries, hulled
- 2 tablespoons sugar
- 1 tablespoon balsamic vinegar
Directions
- Step 1 Preheat the oven to 375 degrees F.
- Step 2 Cut any strawberries that are larger than 1 inch into 1-inch pieces.
- Step 3 In a medium bowl, toss the berries, sugar and vinegar. Spread the berries on a rimmed baking sheet and roast for 1 hour, stirring and basting the strawberries in their own juice every 20 minutes.
- Step 4 Remove the tray from the oven and let the berries cool. Store in an airtight container refrigerated for up to 5 days. For longer storage, divide into smaller containers and freeze.
