Balsamic Roasted Strawberries Over Ice Cream

Berries and cream

Let’s eat ice cream with reckless abandon. Let’s go for a long, aimless walk. Let’s have another glass of wine – because we deserve it. Let’s do the sprinkler dance in the middle of a crowded place – because we can. Let’s give up our need to impress people.

 

You do you.

 

Let’s just let go. Embrace who you are and own it. The right people will love you for who you are. Truth.

Big Rig Farms Strawberries

Now let’s go eat ALL the strawberries we got at the farmers market with our friends. But we’re gonna do something crazy here. Don’t be scared, but we’re going to roast the strawberries in balsamic and a hint of sugar and scoop them over some creamy vanilla ice cream. (Reckless abandon!) Balsamic naturally gets sweeter when it’s condensed, and that’s what we’re doing here – the berries and the balsamic create a sweet and slightly tangy sauce that goes beautifully with our ice cream.

Berries!

Go ahead, have another scoop, and don’t be sorry about it!

 

Here’s what we did:

 

Roasted Balsamic Strawberries
*Recipe courtesy of Elizabeth :)

Roasted Strawberries

Preheat the oven to 400 degrees.

 

Remove the leafy tops of the strawberries and half or quarter them depending on their size.

 

-1 quart of fresh strawberries

 

Toss the cut berries with:

 

-2 Tbs. good balsamic vinegar (we’re condensing the flavor, so best not to use the cheapest stuff.)

-1 Tbs. sugar (use more if you like it super sweet.)

 

Spread the berry mixture on a baking sheet lined with foil and roast them in the oven for about 20 minutes until they’re soft and have released a lot of juice.

 

Remove them from the oven, and pick up the entire piece of foil, folding it into a funnel, and pour the berries and all the juices into a bowl. Let the berries cool and then scoop over your favorite vanilla ice cream. Enjoy!

Berry tops

French phrase for fun:

 

…avec insouciance!

…with reckless abandon!

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One thought on “Balsamic Roasted Strawberries Over Ice Cream

  1. Pingback: Mushroom Chard Galette | le petit artichaut

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