Roasted Strawberries with Black Pepper

Name: Roasted Strawberries with Black Pepper
Prep time: P0Y0M0DT1H20M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT1H30M0.000S
Yield: Yield: 4 servings
Ingredients: 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

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Total: 1 hr 30 min

Prep: 1 hr 20 min
Cook: 10 min

Yield: Yield: 4 servings

Total: 1 hr 30 min

Prep: 1 hr 20 min
Cook: 10 min

Yield: Yield: 4 servings

Ingredients

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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

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.