Roasted Strawberries in Balsamic Vinegar with Whipped Honey Ricotta

Roasting fresh strawberries in aged balsamic vinegar intensifies the flavor of the strawberries and mellows out the balsamic. It creates a luscious and jammy berry topping that is divine with whipped honey ricotta or spooned over vanilla bean ice cream.

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Healthy. Roasting fresh strawberries in a splash of maple syrup and balsamic vinegar is a low-fat, healthy dessert with no refined sugar. 

Easy. This dessert is so, so easy to make and comes together with just a few simple ingredients. You can store any leftovers in the refrigerator for 3-5 days. You can also freeze them. 

Versatile. Roasted strawberries are delicious served simply over whipped ricotta or ice cream. Balsamic roasted strawberries would also be excellent in your strawberry shortcake, with a smear of goat cheese on crostini, on pancakes, waffles, or oatmeal, or to make an elevated PB&J. 

Strawberries, intensified. Roasted strawberries are a lovely thing any time of year, but especially if you are in the Midwest in the dead of winter doing the best you can with strawberries that are just okay. Roasting them brings out their inherent strawberriness. 

How to Make Roasted Strawberries in Balsamic Vinegar

Preheat oven to 350. Place strawberries on a baking sheet. Drizzle maple syrup and balsamic vinegar over the strawberries, add a dash of salt, and toss until coated. Roast for 30 minutes, tossing once, halfway through. 

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How to Make Whipped Honey Ricotta

Combine one 15 oz. container of ricotta cheese with 3 tablespoons of honey and the juice and zest of one lemon. Process in food processor until smooth and creamy. 

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Spoon roasted strawberries over whipped ricotta and top with roasted pepitas.