Preheat oven to 350. Wash and trim 1 lb strawberries, cutting into halves or quarters. Place in a 9×12 baking dish, then add 1 ½ Tbsp sugar and 4 Tbsp good quality balsamic vinegar (we use 3 parts traditional balsamic and 1 part cranberry and pear white balsamic vinegar). Bake for 45 mins, stirring once. The goal is for the thin sauce to reduce to a thicker syrup. Serve on its own, over ice cream, or with goat cheese and crackers. Recipe is here: http://www.garnishwithlemon.com/balsamic-roasted-strawberries/ (Apr. 2015)Variation 1: 2 Tbsp sugar and 3 Tbsp balsamic vinegar (2 parts balsamic and 1 part cranberry and pear white balsamic) for a more balanced flavor.Variation 2: Cut off the stems and leaves, but otherwise leave the strawberries whole. Place, cut side down, in an 8×8 baking dish; 1 lb should comfortably fill the dish in single file. Drizzle with 2 Tbsp maple-infused balsamic (which is viscous) and 2 Tbsp regular dark balsamic (which is thin and runny). Cover the baking dish with foil (to seal in the heat and flavors), place on a foil-lined baking sheet (in case of spills, which we learned the hard way), and roast at 350 for 45 mins. (May 2020)
Cooking Adventures 