I really only post things here if I would recommend them to you and/or I would make them again. Sometimes I need a second opinion before I decide if something is amazing or gross. I kind of feel the same way about these roasted strawberries. When I saw them on Shutterbean, I bookmarked the recipe right away, but every time I thought about it, it just seemed wrong to roast fresh, sweet, juicy strawberries.

Of course, when I found some rapidly deteriorating berries in my fridge last month, this was the first thing that came to mind. I sliced up the berries and tossed them with maple syrup, balsamic vinegar, olive oil, and salt, spread them out on a cookie sheet and popped them in the oven. They got really soft and their juices ran out and got all thick and syrupy. I toasted a few little slices of a multigrain baguette, spread it with goat cheese and spooned the strawberries on top. And…I’m stumped. They were kind of weird! I liked them, but it’s like my tastebuds need some time before they’ll accept a savory strawberry application. So even though I’m on the fence about these, I’m still posting them as a neat idea I may revisit in the future. Do you think you’d like them?

Roasted Strawberries

Source: Shutterbean via Super Natural Everyday (which I just checked out of the library)

Ingredients

16 oz strawberries, hulled and cut in half

4 tbsp maple syrup

2 tbsp balsamic vinegar

2 tbsp olive oil

1/2 tsp fine sea salt

+ goat cheese and your choice of bread/cracker

Directions

1. Preheat oven to 350. Line a rimmed baking sheet with parchment paper.
2. In a medium bowl, whisk together the maple syrup, vinegar, olive oil and salt. Add the strawberries and toss to coat. Spread out on baking sheet and roast for 45 minutes.
3. Toast your bread or get your crackers ready, spread with goat cheese and top with roasted strawberries. Drizzle with a little of the strawberry syrup. Taste and take a moment to sort out your feelings.