Roasted Balsamic Strawberries

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I have a love-hate relationship with strawberries, Nerdship. I love to eat them but I HATE (with the passion of eleventy-billion fiery suns) the fact that they ALWAYS go bad within 1-2 days of bringing them home from the store. I don’t know how many clamshell pints of fuzzy strawberries I’ve had to throw away. It got to a point where my spouse explicitly told me that if we’re not using them within 24 hours of buying them… that we can’t buy them.

That is until I took my chance on a Pinterest pin – and let them soak in a vinegar-water solution. The heavens have parted… the strawberries are going on a week and a half with no fuzz in site!

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To be fair, this concept of soaking your produce in a vinegar-water solution (1:8 ratio for those who are curious) isn’t a new thing. For decades, chefs and housewives alike have been using this method to prolong the shelf life of their produce – and it actually works! I brought home my 3 pounds of strawberries, filled a large bowl with the solution and gently poured the berries in, sloshed them around a bit, and then let them soak for 5 minutes before draining and drying off the berries. It’s amazing. My life is forever changed.

… but this post isn’t about preserving berries, (even though knowing how to do so will save you lots of money in the long run) IT’S ABOUT ROASTING THEM.

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Every family member I’ve talked to since roasting the strawberries has either given me a quizzical expression (as if I had a poodle on my head) or asked me if they’re just dehydrated. I’m going to go ahead and clear this up before we get started: Roasted strawberries are the bomb(dot)com! The process of roasting them concentrates/deepens their natural juices and softens the berry slices to a point where they almost melt in your mouth.

Roasting takes your berries to level 9000. They’re sweet and tangy all at the same time.

This recipe is a no-brainer. It’s not step intensive and the uses for these strawberries are ENDLESS! The batch that I made will be going into some homemade strawberry cheesecake ice cream and some special strawberry daiquiris (HERE! YOU CAN FIND IT HERE!). You can eat them on top of pancakes, yogurt, waffles, and shortcake or mix them in drinks, other dessert batters, etc.. the possibilities are ENDLESS! I’m going to stop rambling about how awesome they are… let’s get to the recipe! 

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Roasted Balsamic Strawberries

Come to the Darkside, these are amazing.

This recipe can be easily doubled and tripled. You will end up with about 2.5 to 3 cups of finished roasted strawberries. 

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Ingredients:

  • 1.5 lbs of strawberries, washed, hulled, and halved.
  • 1/3 c of white balsamic vinegar
  • 2 tbsp of vanilla extract
  • 1/2 c of honey
  • 2 vanilla beans, scraped. Save your pods and make some homemade vanilla sugar or vanilla extract!
  • 4 tbsp of brown sugar, optional but encouraged

Note: White balsamic vinegar is lighter in both taste and color and can be found in most big box/grocery stores. If you only have the standard dark balsamic vinegar, you can use it in this recipe but you may want to add more sugar or honey to help balance the potency of the vinegar against the strawberries. 

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PS) The Henckels knife that I used is awesome and was surprisingly inexpensive. It came in a 4 pack from Target and was about $16 when I bought it. It is my favorite knife to work with strawberries, small fruit, and veggies.

Directions:

  1. Preheat your oven to 375F and prep your 13×9 roasting dish (aka just get it out of the cupboard, I didn’t even grease mine, but I leave that detail up to you.)
  2. Hopefully you’ve already hulled/halved your strawberries and scrapped the seeds out of your vanilla bean pods, but if not – go ahead and do that now. Once you’ve completed that  – toss all your ingredients into a large bowl and stir gently with a spatula to make sure that all of the strawberries get a nice coating of everything. RoastedBalsamicStrawberries_NerdsAndNomsense-5
  3. Pour the contents of your bowl out onto  your prepared roasting pan and put it in the oven – uncovered – to roast. If you would like to add more brown sugar – you can sprinkle it on top. Just use it sparingly.RoastedBalsamicStrawberries_NerdsAndNomsense-6
  4. Set your timer for 75 minutes but be sure to stir/check your strawberries every 30 minutes. Stir gently every 30 minutes to help redistribute the liquid. Don’t freak out if your strawberries have shrunk… it’s what they do. RoastedBalsamicStrawberries_NerdsAndNomsense-7RoastedBalsamicStrawberries_NerdsAndNomsense-8
  5. After your time has elapsed, carefully remove your dish from the oven. Do not try to eat any of the strawberries or the sauce because it will be molten lava. Let the aroma fill up your abode. RoastedBalsamicStrawberries_NerdsAndNomsense-9
  6. Once everything has cooled down enough, go ahead and transfer it to a smaller dish that can be covered and placed in the fridge easily. Be sure to get all that delicious strawberry goo out of the pan as well. It’s liquid gold, plus you can freak your housemates out with it if you want – since it looks like blood.  Muwah ha ha ha ha.RoastedBalsamicStrawberries_NerdsAndNomsense-10
  7. Try not to eat everything in one sitting and feel free to use it on whatever you’d like. I recommend topping ice cream or yogurt with it. It also goes great in cheesecakes! Om nom nom.

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Roasted Balsamic Strawberries
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 4
Ingredients
  • 1.5 lbs of strawberries, washed, hulled, halved
  • ⅓ c of white balsamic vinegar
  • 2 tbsp of vanilla extract
  • ½ c of honey
  • 2 vanilla beans, scraped
  • 4 tbsp of brown sugar, optional
Instructions
  1. Preheat your oven to 375F and prep your 13x9 roasting dish (aka just get it out of the cupboard, I didn't even grease mine, but I leave that detail up to you.)
  2. Hopefully you've already hulled/halved your strawberries and scrapped the seeds out of your vanilla bean pods, but if not - go ahead and do that now. Once you've completed that - toss all your ingredients into a large bowl and stir gently with a spatula to make sure that all of the strawberries get a nice coating of everything.
  3. Pour the contents of your bowl out onto your prepared roasting pan and put it in the oven - uncovered - to roast.
  4. Set your timer for 75 minutes but be sure to stir/check your strawberries every 30 minutes. Stir gently every 30 minutes to help redistribute the liquid. Don't freak out if your strawberries have shrunk... it's what they do.
  5. After your time has elapsed, carefully remove your dish from the oven. Do not try to eat any of the strawberries or the sauce because it will be molten lava. Let the aroma fill up your abode.
  6. Once everything has cooled down enough, go ahead and transfer it to a smaller dish that can be covered and placed in the fridge easily. Be sure to get all of that delicious strawberry goo out of the pan as well. It's liquid gold, plus you can freak your housemates out with it if you want - since it looks like blood.
  7. Try not to eat everything in one sitting and feel free to use it on whatever you'd like. I recommend topping ice cream or yogurt with it. It also goes great in cheesecakes! Om nom nom.

We would love to know what you think of these deliciously, rich roasted strawberries and what you used them with/on. Let us know in the comments below and as always – Keep it nerdy!

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