Roasted Strawberries

Roasted Strawberries

This is a recipe I tucked into the final pages of a cookbook I wrote five years ago. You'd likely miss it if you tend to skip the little recipes that tend to find their way to the miscellaneous or accompaniment section at the back of many cookbooks. It might seem a bit of a shame to take a basket of the season's sweetest, most fragrant strawberries and roast them. But this is an alternative I love. There are few things better slathered on a flaky buttered biscuit, hot crepe, or piece of toast. We had them over good vanilla ice cream last night. A little bit of special magic.

When it comes to roasting these strawberries, you know you're on the right track when the juices from the roasting berries seep out onto the baking sheet and combine with the maple syrup to form a thick and sticky, just-sweet-enough-syrup. At the same time, the flavor of the berries cooks down and concentrates. The port adds a surprise hint of booziness, and the balsamic delivers a dark bass note. The recipe can be doubled or tripled, just be mindful not to crowd the baking sheet.

Roasted Strawberries

Roasted Strawberries

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Roasted Strawberries

8 ounces / 225 g small to medium strawberries, hulled

2 tablespoons maple syrup

1 tablespoon extra-virgin olive oil

1/4 teaspoon fine-grain sea salt

1 tablespoon port wine

A few drops balsamic vinegar

Preheat the oven to 350F / 180C with a rack in the middle of the oven.

It is important to use a rimmed baking sheet or large baking dish for this recipe--you don't want the juices running off the sheet onto the floor of your oven. If you are using a baking sheet, line it with parchment paper.

Cut each strawberry in half. If your strawberries are on the large side, cut them into quarters or sixths. Add the berries to a mixing bowl. In a separate small bowl, whisk together the maple syrup, olive oil, and salt. Pour this over the strawberries and very gently toss to coat the berries. Arrange the strawberries in a single layer on the prepared baking sheet.

Roast for about 40 minutes, just long enough for the berry juices to thicken, but not long enough for the juices to burn. Watch the edges of the pan in particular.

While still warm, scrape the berries and juices from the pan into a small bowl. Stir in the port and balsamic vinegar. Use immediately or let cool and store in the refrigerator for up to a week.

Makes about 1/2 cup / 5 oz / 140 g.

Reprinted with permission from Super Natural Every Day: Well-Loved Recipes from My Natural Foods Kitchen by Heidi Swanson, copyright © 2011. Published by Ten Speed Press, a division of Random House, Inc.

Prep time: 5 min - Cook time: 40 min

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Delicious! That's the only word that can describe this. I would loooove to try these, must be so good over dessert!

April 11, 2016

Oh, I did not skip over this recipe at all! I make it all the time! I tend to buy BIG flats of strawberries at the farmer's market, making it easy to 'sacrifice' a few pints to the oven. I actually have roasted pineapple in the oven right now :)

April 11, 2016


Any thoughts on using (good) frozen strawberries for this?

April 11, 2016


I LOVE this idea and was wondering if i make too big of a batch can they sit for a few days to keep using them or would it freeze well?

April 11, 2016

Oh wow! These look so amazing... It would taste so great with little bit of simple vanilla ice cream!

April 11, 2016

What a glorious treat!

April 11, 2016

I can just imagine the deep, sweet flavor that would result from roasting delicious strawberries. I definitely see a new strawberry jam in my future!

April 11, 2016


No ma'am, I did not miss that recipe. It was quadrupled and added to a recipe for a quart of otherwise unflavored homemade ice cream which was just dandy if I say so myself.

April 11, 2016

I love roasted strawberries, especially when I can't get my hands on the perfect, just picked, beautiful spring strawberries. My favorite use for them is as a topper for a custard or cake to make a unique and elegant dessert.

April 11, 2016

I have some ice cream in my fridge that is just BEGGING to be topped with these!

April 11, 2016


Instead of serving these beautifully roasted berries over ice cream, why not turn them into ice cream...roasting concentrates the flavor, while removing the excess moisture. ensuring that your roasted strawberry ice cream won't be too 'icy' or watered-down in flavor.

April 11, 2016

Looks divine and so perfect for the season. I often make roasted berries but haven't had a look at the recipe in Super Natural Every Day, I definitely will be now though. X

April 11, 2016

Never made roasted strawberries. This looks wonderful!

April 12, 2016


I remember this one, an oldie but a goodie!!

April 12, 2016

I love this roasted strawberry recipe from your book. Definitely did not skip over it. ;-) Especially enjoy it with your millet muffins.

April 12, 2016


I bought your cookbook last week and it arrived yesterday! Lately I've been eating strawberries with Greek yogurt for breakfast and walnuts -- this would be a nice variation.

April 12, 2016

Never thought of the idea of roasting strawberries before.. Not a thing in Sweden at least! However, would be fun to try it out, seems like a lot of people in the comment section was pleasantly surprised!

April 13, 2016


Suddenly, I'm thinking this recipe could be adapted to other berries, or to other fruits altogether. Roasted apricot slices, anyone?

April 17, 2016


I'm thinking of trying this with blackberries (to accommodate a household full of vicious strawberrry allergies). Would I still halve the berries, or can they stay whole?

HS: Hi Maggie - I think I might halve them - but you could try some whole and see how it goes!

April 19, 2016

I use this recipe all the time especially for frozens strawberries. It´s such a hit with guests and easy to prepare in advance. I often serve it with vanilla ice cream or vanilla pudding. It was one of the first recipes that I tried from your book and love it ever since:-)

May 10, 2016

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