Roasted Strawberries

Season: Summer

Scaredy-Cat Kitchen

Enjoy on your morning oatmeal, toast, or pancakes, serve with goat cheese or brie for a snack, or spoon some onto your ice cream -- the opportunities for roasted strawberries are endless!


  • 1 pound of strawberries, hulled and halved
  • 4 tablespoons maple syrup
  • 2 tablespoon balsamic vinegar
  • 2 tablespoons olive oil
  • 1/2 teaspoon sea salt


  1. Preheat the oven to 350°F and line a baking tray (with sides) with parchment paper.
  2. Mix all of the ingredients except the strawberries in a small bowl. Place the strawberries in a larger bowl and pour the liquid over them. Toss the strawberries around to coat them thoroughly.
  3. Remove the strawberries from the liquid and spread them out over the baking sheet, then dispose of the remaining liquid. Roast them for 40-45 minutes. They should stay fresh in the fridge for about a week.

Original recipe at


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