MAKES 4 SERVINGS • PREP TIME: 10 minutes • COOK TIME: 1 hour 30 minutes
Roasting strawberries reminds me of Carly Simon’s song “Anticipation.” When you can take your time in the kitchen—or at least wait awhile for something to cook—magic happens. When you roast strawberries sloooooowly—I’m talking for 90 minutes—the alchemy that occurs is wondrous. Their flavors become so condensed and intense as they shrink. In this recipe, the strawberries are bathed in pomegranate molasses and maple syrup before roasting, for even more flavor. The last step, post-roast, is a mouth-blast of basil (a super anti-inflammatory).
2 tablespoons Grade B maple syrup
1 tablespoon pomegranate molasses, homemade or store-bought (optional)
1 1/2 teaspoons extra-virgin olive oil
1/4 teaspoon sea salt
Freshly ground black pepper
2 cups strawberries, hulled
2 teaspoons very thinly sliced
Preheat the oven to 250°F. Line a rimmed baking sheet with parchment paper.
Put the maple syrup, olive oil, salt, and a few grinds of pepper in a large bowl and whisk to combine. Add the strawberries and stir gently until the strawberries are well coated.
Spread the strawberries on the lined baking sheet in a single layer. Save any leftover juices to drizzle over the strawberries, or to slurp with great enjoyment! Bake for about 90 minutes, until the strawberries are about half their original size, stirring and redistributing them halfway through the baking time. Let cool for 5 minutes, then transfer the berries and any remaining juices to a bowl.
Gently stir in the basil, then let sit for 5 minutes for the flavors to meld. Serve warm or at room temperature.
Store in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.
Photo Credit: Leo Gong
Reprinted with permission from The Longevity Kitchen: Satisfying, Big-Flavor Recipes Featuring the Top 16 Age-Busting Power Foods. Copyright © 2013 by Rebecca Katz with Mat Edelson, Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA.