Roasted Black Pepper and Balsamic Strawberries

Enjoy these strawberries on toast, Greek yogurt, grilled bread with a smear of ricotta, on a scoop of chocolate gelato, in a salad, beside a cheese plate or all by themselves! They are delicious.

By / Photography By Amanda Lenhardt | May 03, 2016


Remove stems from strawberries and cut in half. In a medium bowl, toss strawberries with sugar, balsamic vinegar and black pepper to coat. Add thyme sprig. Refrigerate for up to 8 hours or let sit at room temperature for 30 minutes.

Heat oven to 400°. Place strawberry mixture onto a parchment-lined rimmed baking sheet. Bake for about 30 minutes. Cool. Remove thyme sprig.



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  • 2 pints fresh ripe strawberries
  • 2 tablespoons sugar in the raw
  • 3 tablespoons balsamic vinegar
  • 1/4 teaspoon black pepper, freshly ground
  • 1 sprig thyme
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