Seriously, strawberries are everywhere I look right now. I see them at the farmer's market, the grocery store, and there is even a guy at the corner of our street selling the heck out of some strawberries. They are in full season here in the Bay, and I am loving every. single. minute. of this season. How can I resist these beautiful things. Plus, at $6 for 3 pints, there is no way you can keep me from them. I am always adding one to my cart, going back to the farmer's market one last time before it closes, and pulling over to the side of the road on my way home from work. I just give in every single time I see them.
It kinda sounds like I am addicted or something. Like strawberries are my crack. Whoa.
Hello, my name is Erica...
No, but really, all last week I made my Strawberry Kale Salad for my lunches. This week, I went a little over board and decided to go wild and roast them. Crazy, right?!
The roasting pushed the flavor over the edge! It's so juicy, savory, with the natural sweetness is still fully intact. I want to put these suckers on EVERYTHING!
So grab 2 pints, and let's do this!
Wash them all clean and towel dry them off.
Cut off the stems and quarter them up.
In a separate bowl, whisk together the oil, maple syrup, balsamic, and salt. Love my reflection in the oil too.
Add the cut up strawberries to the balsamic mixture and toss to combine. Then spread them all out pretty on a baking sheet.
Then we roast!
Eat by the spoonful or grab a crusty vessel.
Roasted Balsamic Strawberries
Makes about 1 cup // Adapted from Super Natural Everyday by Heidi Swanson
2 pints of strawberries, rinsed, stemmed, and quartered
3 tablespoons of maple syrup
1 tablespoon olive oil
2 tablespoons of balsamic vinegar
1/2 teaspoon of sea salt
Preheat the oven to 350 degrees. Line a rimmed baking sheet with parchment paper. In a medium bowl, whisk together the maple syrup, olive oil, vinegar, and sea salt. Add the prepared strawberries to the vinegar mixture and toss to coat. Transfer the strawberries to the prepare baking sheet and arrange in a single layer. Bake for 35-45 minutes. Check at 35 minutes and keep cooking until everything is bubbly and caramelized, but not burnt.
What else should you do with these beauties...
Roasted Strawberry and Goat Cheese Crostini
1 loaf of crusty bread, cut into 1/2 inch slices
2 tsp olive oil
1-2 ounces of soft style goat cheese
Slather olive oil of the bread pieces and bake in a 350 degree pre-heated oven for about 5 minutes or until toasted. Watch carefully as it can burn easily. Spread desired amount of goat cheese on the toast and top with roasted strawberries.
I also topped my Sunday morning pancakes with them. I plan to add them to my greek yogurt in Monday. Maybe ice cream Tuesday?
The possibilities seem endless.