4 years ago
Roasted Strawberries with Black Pepper
Serve these delicious
roasted strawberries over ice cream, pound cake or cheesecake for dessert, or
mix them into plain Greek yogurt for a sweet and savory breakfast treat.
- 2 pints strawberries,
- 3 tablespoons sugar
- 1 tablespoon freshly
ground black pepper
- 2 tablespoons
- Rinse the
strawberries in cool water; place in a strainer or colander and shake off most
of the water.
- Slice the
strawberries about ⅛ inch thick,
place them in a large bowl and sprinkle them with the sugar. Cover and
refrigerate for at least 1 hour and up to 4 hours.
- Heat the oven
to 375 F. Toss the strawberries with the black pepper, add the balsamic vinegar
and put the strawberries and all of their juices into a large sauté pan or a
large ovenproof dish.
- Roast for 8 to
10 minutes, until the juices are bubbling and the strawberries are hot but not
mushy. Divide among individual dishes and serve immediately.
Recipe source: Epicurious