Salt and Pepper Roasted Strawberries

This unusual method of strawberry cookery will become a staple on your menus with your first bite. Sweet, savory, and full of concentrated, juicy, strawberry flavor, these babies are perfect on a charcuterie board, on top of toast with ricotta, or just spooned over vanilla ice cream. Enjoy!

1 lb (3 3/4 cups) strawberries, washed, de-stemmed, and halved

1 tbsp sugar

½ tbs kosher salt

½ tbs cracked black pepper

3 tbsp good quality balsamic vinegar

Preheat the oven to 300 ºF. Place a sheet of parchment paper onto a baking sheet.

In a medium sized bowl, toss the halved strawberries with sugar, salt, pepper, and balsamic vinegar.

Pour the strawberries and their accompanying sauce onto the baking sheet. Spear them around so that they lay flat on the sheet. Try not to overlap them.

Bake in the oven for 30 minutes or so, turning the strawberries with a spatula half way. Once the strawberries have finished roasting, they should be soft and juicy, not too dry. Scoop the strawberries into a bowl, with their sauce, and let cool.

About the Chef

Stephanie Goldfarb is a Chicago-based chef and national food television personality specializing in seasonal, globally-inspired cuisine. Recognized as the winner of Food Network’s America’s Best Cook competition, and a celebrity chef on Kitchen Inferno and NBC’s Food Fighters, Goldfarb delivers unique and relatable culinary experiences to discriminating and casual diners alike. As the owner of the successful Seven Species Supper Club & Catering, she enjoys the challenge of building brand new menus each month that inspire both repeat clients and newcomers, and seeks opportunities to utilize new ingredients, techniques, and approaches in accessible ways.