Roasted Balsamic Strawberries

Roasted Balsamic Strawberries

Roasting concentrates strawberries into a jammy, tangy topping with deep caramelized sweetness.

Total 30 min Makes 4 servings Calories 180/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher

Allergens

Dairy

Fresh strawberries roast with balsamic vinegar and a touch of sugar until soft and syrupy, intensifying their natural sweetness with a tangy edge. Spoon the warm fruit over ice cream, yogurt, pancakes, or a slice of pound cake. The hands-off oven time makes this a simple way to use up a basket of strawberries.

Ingredients

  • 2 pounds fresh strawberries, hulled and halved
  • 3 tablespoons balsamic vinegar
  • 3 tablespoons granulated sugar
  • 1 tablespoon olive oil
  • 1/4 teaspoon kosher salt
  • 1 teaspoon fresh thyme leaves (optional)
  • 1 pint vanilla ice cream, for serving

Method

  1. Preheat the oven to 400°F. Line a 9x13-inch baking sheet or dish with parchment paper.

  2. In a large bowl, toss the halved strawberries with balsamic vinegar, sugar, olive oil, and salt until evenly coated.

  3. Spread the strawberries in a single layer on the prepared baking sheet.

  4. Roast until the strawberries are soft and juicy and the liquid has thickened slightly, 20 minutes.

  5. Remove from the oven and let cool for 5 minutes; the syrup will continue to thicken as it sits.

  6. Sprinkle with fresh thyme leaves if using, then spoon the warm strawberries and syrup over scoops of vanilla ice cream to serve.

Rate this recipe

★ 4.7 (1)

Roasted Balsamic Strawberries

Fresh strawberries roast with balsamic vinegar and a touch of sugar until soft and syrupy, intensifying their natural sweetness with a tangy edge. Spoon the warm fruit over ice cream, yogurt, pancakes, or a slice of pound cake. The hands-off oven time makes this a simple way to use up a basket of strawberries.

30 min 4 servings 180 cal

Ingredients

  • 2 pounds fresh strawberries, hulled and halved
  • 3 tablespoons balsamic vinegar
  • 3 tablespoons granulated sugar
  • 1 tablespoon olive oil
  • 1/4 teaspoon kosher salt
  • 1 teaspoon fresh thyme leaves (optional)
  • 1 pint vanilla ice cream, for serving

Method

  1. 1

    Preheat the oven to 400°F. Line a 9x13-inch baking sheet or dish with parchment paper.

  2. 2

    In a large bowl, toss the halved strawberries with balsamic vinegar, sugar, olive oil, and salt until evenly coated.

  3. 3

    Spread the strawberries in a single layer on the prepared baking sheet.

  4. 4

    Roast until the strawberries are soft and juicy and the liquid has thickened slightly, 20 minutes.

  5. 5

    Remove from the oven and let cool for 5 minutes; the syrup will continue to thicken as it sits.

  6. 6

    Sprinkle with fresh thyme leaves if using, then spoon the warm strawberries and syrup over scoops of vanilla ice cream to serve.