These roasted balsamic strawberries came with a whole load of drama.
I had this plan. Wake up at 5 am, make four recipes, style, photograph and edit them and pack everything away by 7.30 am before the kiddoes come downstairs for breakfast. And it all went smoothly and I was pretty chuffed to be on target at 6.30 am.
Then I set up the roasted strawberries, ran upstairs and reached into the cupboard and NO camera. This duffus food blogger had left her camera back in London.
Cue a whole load of stress, loads of early morning panic phone calls, a bit of driving (and inevitable getting lost due to the panic), swimming lesson, a children’s birthday party etc, before I managed to borrow a camera and finish taking the photographs at 4 pm. Only 9 hours after I expected.
Afterwards I sat down and ate every single balsamic roasted strawberry you see in that picture. Straight out of the jar in very big mouthfuls. They were worth every single bit of stress.
Here is how to make balsamic roasted strawberries. I hope you make them and have a more relaxed time doing it.
This is my first recipe in the pantry staple spotlight on roasted strawberries. Please be sure to check the other recipe out.
Roasted Balsamic Strawberries
- 1 tbsp balsamic vinegar
- 1 tbsp olive oil
- 1 tbsp pure maple syrup
- 400 g (14oz) strawberries hulled and quartered
- Preheat the oven to fan assisted 160C / 180C / 350F / gas 4 and lightly oil a lined baking tray.
- Mix all the ingredients for the balsamic strawberries together and spread them out on the baking tray.
- Roast strawberries for approximately 30 mins (for still soft and juice berries) to 45 mins (for more dehydrated, darker and intense flavoured strawberries) and the juice is nice and thick.
- After they have cooled down carefully remove the strawberries into a bowl and set aside.
Below are other roasted fruit recipes you might like.
Easy roasted plums with star anise from Supper in the Suburbs.
Roasted nectarine ice cream by Fuss Free Flavours.
Mini chocolate and roasted rhubarb pavlovas from Tin and Thyme.
Burnt apple bourbon ice cream from Kavey Eats.
Roasted nectarines in prosciutto from Cooksister.