Sweet Tooth Sunday – Roasted Strawberries

Let’s be honest about this. We had left over Nobel Maple Syrup and we had to find more ways to use it.

Noble is so good I could drink it by the cup…but that just isn’t healthy so we’re on the hunt for more ways to consume it.

As a wedding gift we received an amazing book titled Super Natural Every Day. It’s chalk full of amazing ways to cook healthy meals and feel proud of what you’re creating.

One of the recipes is roasted strawberries using maple syrup.

*The full recipe is at the bottom of this post.

Enjoy!

Post oven…amazing!

Here’s the full recipe:

Preheat your oven to 400ºF with a rack in the middle of the oven.

Use a rimmed baking sheet…most importantly you don’t want to lose all the amazing juices the strawberries create…and line the baking sheet with parchment paper.

Half each strawberry and add to a mixing bowl. In a separate smaller bowl, whisk together your maple syrup, olive oil and salt.

Pour the syrup, olive oil and salt over the halved strawberries and make sure they’re coated well.

Roast the strawberries for 40 minutes until the juices start to thicken.

While the berries are still warm, add the port and balsamic mixture.

Simple and easy and an amazing dessert. We’ve used these on scones and in ice cream.

Ingredients:

• 8oz strawberries

• 2 tablespoons maple syrup

• 1 tablespoon extra virgin olive oil

• 1/4 teaspoon fine grain sea salt

• 1 tablespoon port wine

• A few drops of balsamic vinegar