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If you can’t wait any longer for your backyard strawberry plants to thaw and ripen, transform store-bought or frozen strawberries into their peak season juiciness in under an hour. Roasted strawberries have it all; bright but also savory with an essence or rich maple syrup. A spoonful of this baked fruit will deepen the flavor of any ordinary piece of toast or bowl of oatmeal. We like to finish our French toast with a smattering of this deeply delicious sauce!

Serves

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Prep time

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Cook time

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INGREDIENTS

  • 1 lb fresh or frozen strawberries, hulled and halved​
  • 3 tablespoons maple syrup​
  • 2 tablespoons balsamic vinegar​
  • Generous pinch of salt​

INSTRUCTIONS

  1. Preheat oven to 350°F.
  2. Place strawberries in a 9×13 baking dish. Add the maple syrup, balsamic vinegar and salt, and toss until the strawberries are evenly coated.
  3. Bake the strawberries for 40-45 minutes until their color has deepened and the fruit is sitting in a shallow pool of sauce. Allow the roasted strawberries to cool slightly. Spoon over oatmeal, on ice cream, or whipped ricotta toast! Store in the fridge for up to 1 week.

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