Roasted strawberries are the solution we need . . .

When those strawberries go on sale, I will scoop them up without giving a second thought as to whether we will be able to consume them before they get too ripe.

There are so many ways to use these strawberries — over pancakes, ice cream, sponge cake or cheesecake. Spooned on a wheat cracker and drizzled with some balsamic vinegar. And, of course, heaped on top of some baked brie and slathered on a chewy baguette!

Tip:  You need to try balsamic with strawberries, if you haven’t already.  The balsamic vinegar compliments the sweet strawberries like you wouldn’t believe!

Enjoy! – The Recipe Wench

Roasted Strawberries

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Serves	6
Prep time	5 minutes
Cook time	20 minutes
Total time	25 minutes
Meal type	Condiment, Dessert

Roasted strawberries are fast and easy to make. Spoon over ice cream, baked brie, shortcake or even cheesecake. The possibilities are endless!

Ingredients

• 1 Pound strawberries, sliced in half or smaller (You can hull them if you want.)
• 1/4 Cup granulated sugar (you might not use all of it)
• 1 Teaspoon vanilla extract

Note

Roasted strawberries are a great way to use up those delicious morsels before they get too ripe!

Enjoy! - The Recipe Wench

Directions

Step 1

Preheat oven to 400°F. Line baking sheet with parchment for easy cleanup. In large bowl, add sliced strawberries and vanilla extract. Toss gently. Sprinkle sugar, toss gently, add a bit more sugar to make sure every piece of strawberry gets some.

Step 2

Empty all the strawberries onto the lined baking sheet. Roast for about 15-20 minutes, stirring gently halfway through.

Step 3

When they are finished roasting, use immediately or store in an airtight container in the refrigerator.