Side Dish: United States – Balsamic-Kissed Roasted Strawberries

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 5 min

Cook 15 min

Additional 5 min

Total 25 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 lb (450 g) ripe strawberries, hulled and halved
2 tbsp (30 ml) granulated sugar
1 1 / 2 tbsp (22 ml) balsamic vinegar
1 / 2 tsp (2.5 ml) vanilla extract (optional)
Pinch of fine sea salt
1–2 tsp (5 to 10 ml) finely chopped fresh mint
Black pepper, to taste

Show original ingredient measurements

1 lb / 450 g ripe strawberries, hulled and halved
2 tbsp (30 ml) granulated sugar
1 1 / 2 tbsp (22 ml) balsamic vinegar
1 / 2 tsp vanilla extract (optional)
Pinch of fine sea salt
1–2 tsp finely chopped fresh mint
Black pepper, to taste

Instructions

Preheat oven to 400°F (200°C). Line a small rimmed baking sheet with parchment for easy cleanup.
In a bowl, toss strawberries with sugar, balsamic vinegar, vanilla (if using), and a pinch of salt until coated.
Spread in a single layer and roast 12–15 minutes, until the berries slump and the juices turn syrupy (do not overcook).
Cool 5 minutes, then fold in the chopped mint and a touch of black pepper if desired.
Spoon warm strawberries and their syrup alongside or over the vanilla custard and serve immediately.