Roasted Strawberries with Black Pepper
- Preparing Time: -
- Total Time: -
- Served Person: Serves 4
- 1 tablespoon freshly ground black pepper
- 2 tablespoons balsamic vinegar
- 3 tablespoons sugar
- Carbohydrate 26 g(9%)
- Fat 1 g(1%)
- Fiber 4 g(16%)
- Protein 1 g(3%)
- Saturated Fat 0 g(0%)
- Sodium 4 mg(0%)
- Calories 105
Preparation Rinse the strawberries in cool water, place in a strainer or colander, and shake off most of the water. Slice the 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 the oven to 375°F. Toss the 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. Salt & Pepper Broadway Books
Preparation Rinse the strawberries in cool water, place in a strainer or colander, and shake off most of the water. Slice the 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 the oven to 375°F. Toss the 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. Salt & Pepper Broadway Books
