Roasted Strawberries
I’m a self-confessed strawberry fan, and as much as I like fruits to be seasonal, there’s a secret part of me that wishes for strawberries to stay all year round! But then, look what happened to apples… they’re now available all year rou
  1. Use a rimmed baking sheet or tray, line it with parchment paper. Preheat the oven to 180 degrees Celsius.
  2. 2. Hull the strawberries & cut them into halves, cut the larger ones into quarters and place in a mixing bowl.
  3. 3. Use a separate, small mixing bowl to whisk together the maple syrup, oil & salt. Pour this dressing over the strawberries & toss to coat.
  4. 4. Arrange the strawberries in a single layer in your choice of baking dish & bake in the oven for 40 minutes or until the juices start to thicken, but don’t burn! Swanson suggests that it’s best to watch the edges of the tray for this. While the berries are still warm, place them & the juices in a bowl and stir in the wine & balsamic. Allow them to cool. Store in an air tight jar in the refrigerator for up to a week.
Recipe Notes