Recipe courtesy of Michele Anna Jordan
Roasted Strawberries with Black Pepper
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- Total: 1 hr 30 min
- Prep: 1 hr 20 min
- Cook: 10 min
- Yield: Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 139
- Total Fat
- 2 g
- Saturated Fat
- 1 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 4 g
- Sugar
- 23 g
- Protein
- 2 g
- Cholesterol
- 7 mg
- Sodium
- 17 mg
- Total: 1 hr 30 min
- Prep: 1 hr 20 min
- Cook: 10 min
- Yield: Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 139
- Total Fat
- 2 g
- Saturated Fat
- 1 g
- Carbohydrates
- 29 g
- Dietary Fiber
- 4 g
- Sugar
- 23 g
- Protein
- 2 g
- Cholesterol
- 7 mg
- Sodium
- 17 mg
Ingredients
Directions
- Rinse the strawberries in cool water, place in a colander or strainer and shake off most of the water. Slice strawberries about 1/8-inch thick, place them in a large bowl, and sprinkle them with the sugar. Cover and refrigerate for at least 1 hour, and up to 4 hours. Preheat oven to 375 degrees. Toss strawberries with the black pepper, add the balsamic vinegar, and put the strawberries and all of their juices into a large saute pan or a large ovenproof dish. Roast for 8 to 10 minutes, until the juices are bubbling and the strawberries are hot but not mushy. Divide among individual dishes and serve immediately, with ice cream or whipped cream if desired.
