Recipe courtesy of Michele Anna Jordan

Roasted Strawberries with Black Pepper

  • Total: 1 hr 30 min
  • Prep: 1 hr 20 min
  • Cook: 10 min
  • Yield: Yield: 4 servings
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2 pint baskets strawberries, stems removed

3 tablespoons sugar

1 tablespoon freshly ground black pepper

2 tablespoons balsamic vinegar

Ice cream or whipped cream, for serving


  1. 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.
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