Roasted Strawberries
These roasted strawberries are a simple way to intensify natural sweetness and create a rich, jammy flavor perfect for desserts, yogurt, and more.
Slow-roasted with sugar, vanilla bean paste, and a hint of balsamic vinegar, they become super soft deeply concentrated. The options are endless for what to put these strawberries on.
Preheat your oven to 250 F and line a baking tray with parchment paper.
Wash and dry your strawberries, then trim off the tops. You can reserve these for syrups, shrubs, or other flavorings.
In a large bowl, combine the strawberries, sugar, salt, vanilla bean paste, balsamic, and algae oil. Toss well to coat, then dump the strawberries onto your lined baking tray.
Transfer to the oven and roast for 3 - 6 hours, stirring and checking them every hour. If they aren’t stirred, they can start to dry out on the surface, so make sure to check. The exact timing will depend on the size of your berries and how concentrated you want them to be.
At 3 hours, the strawberries will be bright red, juicy, and very soft. This is my preferred level of roasting. They’re perfect for toppings and fillings.
The longer they roast, the more concentrated the flavor becomes. Around 6 hours, they develop a thick, sticky, almost candied texture.
