Balsamic Roasted Strawberries with Pink Peppercorns
Strawberries are in peak season here in Portugal. So, I couldn’t resist popping some in the oven to make Balsamic Roasted Strawberries with Pink Peppercorns. I served it over a no-bake lemon cheesecake for dessert over the Easter holidays.
This recipe is so freaking easy. Cut up some strawberries. Add a bit of sugar, balsamic vinegar and pink peppercorns and pop into the oven. 30 minutes later, you have a beautiful strawberry topping for shortcake or ice cream.
I like to make extras for serving over yogurt – one of the hubby’s favorites. Or for serving either cold or warm over vanilla ice cream.
Balsamic Vinegar
Balsamic vinegar is a natural pairing with strawberries – adding a beautiful tang to the sweet fruit. When it comes to buying balsamic vinegar, buy the best quality you can afford. The better the quality, the better the flavor. And I always suggest making sure you’re buying balsamic made in Italy – for the real deal.
Be wary of cheap balsamic vinegar. Check the label carefully for additives that aren’t normally in balsamic vinegar, such as coloring and other flavor ingredients. Also, some cheaper ones can have added water.
The longer the balsamic is aged, the more concentrated the flavors become. Also, the more expensive the cost. But the flavors of aged balsamic are incredible. The hubby and I have tried up to 50 years old and it became more like a thick syrup. I used a young one – 12 years old – in this recipe.
Substitution Suggestions for Your Roasted Strawberries
You could easily leave out the pink peppercorns, adding in other herbs or spices. Fresh basil, rosemary, or thyme are a wonderful pairing with the Balsamic Roasted Strawberries. Just chop and add after roasting for maximum flavor. Or you can use fresh ground black pepper for even more peppery goodness. Or even pop in a cinnamon stick or some star anise, while roasting.
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. These links and other affiliate links like them do not cost you any extra when shopping but they do help us fund the creation of this site and publications.
If you buy or have extra strawberries, don’t miss trying my recipe for Spring Chicken Salad with Strawberries and Dijon Mustard. It’s so freaking delicious and an excellent way to use up leftover roasted chicken.
So, what goodie are you going to top with Balsamic Roasted Strawberries? Let me know in the comments. And please, if you have questions, drop them there as well.
Balsamic Roasted Strawberries with Pink Peppercorns
Ingredients
- 4 pounds fresh strawberries cleaned and stems removed
- 1/4 cup balsamic vinegar
- 1/4 cup white sugar might need a bit more if strawberries are not sweet enough
- 2 tsp pink peppercorns
- pinch sea salt
Instructions
- Heat oven to 325 F (180 C).
- Chop strawberries into quarters, placing in a large bowl. Then add the rest of the ingredients, stirring gently to evenly coat all the strawberries.
- Place strawberry mix into a large roasting pan or casserole dish, with two to three inch sides. Do not use a cookie sheet because the strawberries release a lot of juice.
- Put dish into the oven and roast until strawberries are soft and balsamic juice mix is beginning to slightly carmelized around the edges of the pan.
- Remove from oven and allow to cool before using as a topping in your dish of choice. The roasted strawberries are served over a no-bake cheesecake in the photos here.