It’s full on spring here in CA! This week feels like a bit of summer with this 80° weather! (Which is mind blowing because I just got back from camping with overnight lows of 29°F in Colorado.) I came back to white bell shaped flowers and hard, round green fruits on my blueberry bushes. (Side note, I’m not sure how that happens because I only have one early variety, and blueberries need to be cross pollinated. Curious. Any plant biologists or pollination specialists that can answer this?)
I’m always excited for the new fruits and vegetables that the changes in seasons brings. It’s the berry beginning of a vibrant fruit season. We’re starting to see a few vendors with cherries and blueberries. There are overflowing baskets of beautiful, ruby red strawberries everywhere at the farmer’s market right now. And the sweet smell of berries is heavenly. I love eating them by the basketful; adding them to smoothies and yogurt; and making this roasted strawberry compote.
Even though we’re just starting to see these luscious fruits for the season, I’m already thinking ahead to the impending mid to end of season surplus. This roasted strawberry compote is perfect for taking advantage of the end of market $20 bargain for a flat of strawberries. The roasted strawberry compote has minimal added sugar and maintains some texture of the whole fruit. I like it more than jam because of the texture. But jams are another way to preserve these wonderful fruits!
I’ll typically keep a jar of this roasted strawberry compote in the fridge and add it to my morning oatmeal, granola, or spread it on toast. You could always pair this roasted strawberry compote with shortcake or mix it in with plain yogurt for real strawberry yogurt. It’s perfect with a parfait, over ice cream or with a cheese and fruit plate. The possibilities are truly endless.
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Easy Roasted Strawberry Compote
This easy roasted strawberry compote is the perfect addition to your morning breakfast! Great with oatmeal and granola or on top of an ice cream dessert.
fresh strawberries, greens trimmed and roughly chopped into 1-inch pieces (2 pounds)
Heat oven to 350°F.
In a large bowl, toss chopped strawberries with maple syrup and olive oil. Spread evenly on a parchment lined baking sheet.
Roast strawberries for 15 minutes, then give them a little stir. Roast another 10 to 15 minutes until the juices have released and are slightly thickened. Strawberries should be tender.
Serve immediately or transfer roasted strawberries and their juices to an airtight container. Let cool and store in fridge up to 1 week.
I keep any juices on the baking sheet with the strawberries because it creates a lovely syrup. You can mix a spoonful of this roasted strawberry compote into a balsamic reduction for an extra fruity kick.
CHECK THE FRIDGE
I haven’t made this roasted strawberry compote with other berries, but I imagine you would get similar results with blackberries, boysenberries and raspberries. With smaller berries such as these, you should not need to cut them. A mix of berries would be delicious too! Fresh berries are best for this roasted strawberry compote. However, if you try this with frozen berries, let them thaw to room temperature before roasting. Agave or honey can also be substituted for the maple syrup.