Ingredients 8 ounces small to medium strawberries, hulled
2 Tbs. maple syrup
1 Tbs. extra-virgin olive oil
14 tsp. fine grain sea salt
1 Tbs. port wine
A few drops aged balsamic vinegar
Preheat the oven to 350F, with a rack in the middle of the oven.
It is important to use a rimmed baking sheet or large baking dish for this recipe--you don't want the juices running off the sheet onto the floor of your oven. If you are using a baking sheet, line it with parchment paper.
Cut each strawberry in half. Add the berries to a mixing bowl. In a separate small bowl, whisk together the maple syrup, olive oil, and salt. Pour this over the strawberries and very gently toss to coat the berries.
Arrange the strawberries in a single layer on the prepared baking sheet.
Roast for about 40 minutes, just long enough for the berry juices to thicken, but not long enough for the juices to burn. Watch the edges of the pan in particular.
While still warm, scrape the berries and juices from the pan into a small bowl. Stir in the port and balsamic vinegar.
Use immediately or let cool and store in the refrigerator for up to a week.
Makes about 1/2 cup
Reprinted *without permission from Super Natural Every Day: Well-Loved Recipes from My Natural Foods Kitchen by Heidi Swanson, copyright � 2011. Published by Ten Speed Press, a division of Random House, Inc.
*So sue me already! Perhaps someone will actually track down the book and buy it.