I find that fresh strawberries have an extremely short shelf life even when I store them properly (unwashed, in a single layer between paper towels, in an airtight container) and buy them fresh from the farmers market. After a few days they start to get bruised and a little too soft, which isn’t ideal for someone like me who only makes a trip to the grocery store once or twice a week. Roasting them is a great way to preserve and salvage berries that have seen better days. I tossed them with a mixture of maple syrup, balsamic vinegar, and orange juice which helps them to caramelize and release some of their juice while cooking. The roasted strawberries will keep in the fridge for several days and are great on ice cream, French toast (pictured below), yogurt, and just about anything else you can imagine.
Maple-Balsamic-Orange Roasted Strawberries:
- Slice the tops off of 2 pints of strawberries and cut in half.
- Place berries on a baking sheet and toss with the juice of 1/2 an orange, 2 tbsp. maple syrup, and 2 tbsp. balsamic vinegar.*
- Arrange berries in a single layer and bake in a 400F oven for 20-25 minutes, or until berries are soft and have released some juice.
- Let cool slightly, then serve.
Makes ~3 cups of berries and juice
*Try and use high quality balsamic that has a sweeter, less acidic flavor.