ROASTED BALSAMIC STRAWBERRIES

I recently got a copy of Heidi Swanson’s Super Natural Every Day cookbook. It is all vegetarian, which is good, as I could use a bit of that right now. Now that the weather has turned and the farmer’s markets are in full swing, I just don’t feel like the usual heavy meals that sustain us through the cold, rainy days of winter in Seattle. Who am I kidding? It is cold and rainy 90% of the time. Winter has nothing to do with it.

I made a pass through the book and got inspiration for a couple of things. The first thing was these Quinoa Cakes (which I will get to in a later post) and the second was these yummy Roasted Strawberries. Strawberries are really in their prime in June and I figured I had better take advantage of it. I have yet to drag the kids out to the u-pick place yet, and not sure I am going to this year. Last year, we made a ton of jam. Honestly, I am still working my way through it. Not to mention that we ate so many fresh berries in every way imaginable that my middle child came down with his one and only break out of hives – it was pretty severe at that. The doctor said it was likely the overdose of strawberries, but that it didn’t necessarily mean that he was allergic. He has eaten them since without issue, but we do try to make sure he doesn’t get the 2 tons we fed him last summer.

As always, I didn’t actually follow the recipe from the book. I did glance at it enough though to get the basics. Here is my version of it.

Roasted Balsamic Strawberries
1 pint strawberries, hulled and halved if large
2 T. honey (I used orange blossom honey, which ROCKED)
1 T. olive oil
1 pinch of kosher salt
balsamic vinegar – I didn’t measure this, but I would guestimate about 1 T.

Place your strawberries onto a rimmed baking sheet. Mix together the honey, oil and salt. Pour over the berries and then toss to make sure they are coated. Cook for about 35 minutes in a 425 degree oven or until the berries are starting to look broken down. Remove from the over and use a spatula to loosen from the pan. Drizzle with the vinegar and put back into the oven for another 5-10 minutes until they begin to glaze. Place the berries and juices into a container that you can seal and use at your leisure.

I served these over ice cream and plan to eat a few with some soft cheese and crackers. They were yummy!

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