by: Kate McMillan
Cook Time
20 minutes
Prep Time
10 minutes
Yield
4 servings
Total Time
20 minutes
Prep Time
10 minutes
Yield
4 servings
summary
Sometimes the best things are the simplest. This is certainly true when strawberries are in peak season! Just toss strawberries with a few simple ingredients and roast them for a beautiful and flavorful saucy ice cream topping.
ingredients
- 1 pound fresh strawberries
- 2 tablespoons balsamic vinegar
- 1 tablespoon granulated sugar
- Big pinch of freshly ground black pepper
- 1 pint vanilla ice cream
- Fresh basil or mint, optional
directions
- Preheat your oven or countertop oven to 375°F.
- Hull the strawberries. If they are small (bite-size), leave them whole. If they are larger, cut them in half. Place strawberries in a baking dish, add the balsamic vinegar, sugar and black pepper, and toss to combine. Spread out the berries into a single layer.
- Transfer to the oven and roast until strawberries deepen in color and release their juices but still hold their shape, 20 to 25 minutes.
- Let the berries cool for a few minutes, scoop ice cream into four dessert bowls and spoon the roasted strawberries over the top. Garnish with basil or mint, if desired.
notes
You can use any balsamic vinegar for this recipe, but we love Kosterina for its intense flavor and thick, syrupy consistency.
Fresh basil or mint adds a delicious freshness to this dessert.
You should always taste your balsamic and strawberries to adjust the sugar quantity. If the balsamic is particularly bitter, you may want a bit more sugar; if the strawberries are super ripe and very sweet, you may want to cut the sugar in half.
This balsamic-roasted strawberries recipe also makes a wonderful appetizer served on crostini with goat cheese or brie.
You can make the roasted strawberries up to 3 days in advance.
