Roasting strawberries concentrates their natural sugars for a sweeter, deeper and richer strawberry flavor!

Prep Time15 minutes mins

Cook Time20 minutes mins

Servings: 4

Ingredients

• 2 pints fresh strawberries 1.5 pounds or about 4 cups sliced
• 1-2 tablespoons maple syrup or honey, date syrup, sugar, or another sweetner of your choice
• 1 vanila bean or 1 tablespoon of vanilla bean paste
• 1 cinnamon stick optional
• 3 fresh thyme sprigs optional
• pinch kosher salt

Instructions

• Pre-heat oven to 350 F degrees.

• Rinse and hull strawberries. Leave tiny ones whole, halve or quarter the rest so they’re all roughly the same size and cook at about the same rate. Add strawberries to a baking dish. 

• Add maple syrup (or sweetener of choice), vanilla, cinnamon sticks and thyme (if using or other spices of choice) to baking dish with strawberries. Toss to coat strawberries evenly. 

• Bake for 20 min, stirring once along the way. 

• Enjoy straight out the oven or store in an airtight container in the refrigerator. 

Notes

• When possible, buy organic and local strawberries. 
• Store fresh strawberries: store in a paper lined, airtight container, 3-7 days in the fridge. 
• The recipe can be doubled or tripled, just be mindful not to crowd the baking sheet.
• Leftover roasted strawberries will keep for up to 5 days in the fridge.