Description
While strawberries are fresh, you should be roasting them! Check out this delicious recipe that amps up the flavor and makes them perfect with ice cream, yogurt, pancakes, or just about anything really.
Ingredients
Scale
- 1 1/2 pounds organic fresh strawberries
- 2–3 tablespoons coconut sugar (we enjoyed our lightly sweetened with 2 tablespoons)
- 1/2 vanilla bean
- 1 teaspoon balsamic vinegar
- 1 1/2 teaspoons coconut oil
Instructions
- Preheat oven to 400°F and rub a baking dish with the coconut oil. Set aside.
- Wash and dry your strawberries. Then, cut the tops off and discard. Cut the large strawberries in half and leave the smaller ones whole. Add to a bowl.
- Add 2 or 3 tablespoons of coconut sugar- depending on your taste to the bowl of strawberries. For a little more sweet, go for 3, for a lightly sweetened end product, stick with 2.
- Next, cut the half of a vanilla bean in half lengthwise (thus exposing all those glorious seeds) and scrape the seeds out using the back of your knife. Add seeds and the half of a pod to the bowl.
- Finally, add the teaspoon of balsamic vinegar and toss everything together.
- Pour strawberries into the greased baking dish and spread out into an even layer. Make sure to scrape bowl and get any and all juices!
- Bake uncovered for 35-40 minutes, stirring every 15 minutes or so, until the strawberries are soft and juices are bubbling!
Notes
**Mixture will thicken up significantly once chilled in fridge, but is amazing spooned warm over full fat yogurt, vanilla ice cream, or eaten as is!