Recipe slightly adapted from Super Natural Every Day by Heidi Swanson.
225g (8oz) strawberries, hulled and cut in half
2 tablespoons maple syrup
1 tablespoon extra virgin olive oil
A few drops of balsamic vinegar
Preheat the oven to Gas Mark 4, 180°C, 350°F
Line a large baking tray with parchment paper. Ensure you are using a baking tray with a rimmed edge. Place your strawberries in a mixing bowl. In a separate bowl mix together the maple syrup and olive oil. Pour the mixture over the strawberries and gently combine until the strawberries are coated. Lay the strawberries in a single layer on the baking tray.
Roast in the oven for 40 minutes. The juices should thicken but not burn. Remove from the oven and while still warm scrape the strawberries and juices in to a small bowl. Stir in a few drops of balsamic vinegar. Apparently they will keep in the fridge for up to a week but they’ve never hung around long enough for me to find out.