Are you loving Spring so far? No matter where you live, Spring can be a mixed-bag. The excitement of warmer days can get momentarily crushed by a surprise snow storm and the beauty of spring blossoms can also bring allergies for some. Personally, I feel like it is all worth it though. The days get longer, the sunshine in warmer and fuller, the wind is not as harsh, and there is color everywhere. The New Mexican browns become peppered with pinks, reds, peaches, greens and yellows. My smile gets bigger with every day.
Here in Santa Fe and I have been loving the appearance of blossoms on the fruit trees, and shiny green baby leaves on the Cottonwoods. As soon as the first hint of Spring arrived, I jumped at the chance to purchase the first ripe strawberries at the store. I admit, I immediately fell in love with this Roasted Strawberries recipe and was indulging in them for 2 weeks straight.
They make a perfect addition to my Gluten Free Lemon Ginger Granola, and were amazing on top of Gluten Free Waffles. I have a sneaky suspicion they would be amazing on some Vanilla Coconut Ice Cream too! Very lightly sweetened, they add a nice sweet-tart flavor to anything you want to pair them with, and are super easy to make too.
How are you going to eat your roasted strawberries?
1 quart of fresh, organic strawberries, rinsed
1 tablespoon maple syrup
Preheat oven to 350 F.
Line a cookie sheet with parchment paper.
Remove the tops from the strawberries, quarter them and pile them together on the parchment lined cookie sheet.
Drizzle the strawberries with 1 tablespoon of maple syrup and toss to coat the berries. (It is a small amount of syrup, so don’t worry about every single berry being glossy.)
Roast berries in the oven for 25 minutes. Remove from oven and let cool. You can eat them warm, or store them in a glass tupperware and enjoy over the next few days.