Hi there, friend. Let’s talk. What’d you do this weekend? Did you do yardwork? Any DIY projects you wanna share? I wanna hear it. I wanna hear it all. Annnnnd go!
Oh niiiice. That’s cute. All that sounds like fun. Yeah, even the chores and errands on Saturday morning. I kinda secretly enjoy those.
Oh, how was MY weekend?! Awww, that’s sweet of you to ask. WELL…
This weekend was pretty epic; it involved lots of drinks, yeah not too many, though. I went to an amazing restaurant! I made a milkshake that weirded me out (avocado milkshake–recipe to come!) which was fun. I brunched with my gay best friend. Cliche, I know. Sorry.
We rode bikes like a cute couple, and lusted after a fancy bike. I’m determined for it to be my near future impulse purchase. My weekend ended with a huge laugh fest…I went to the theater to see Bridesmaids. If you haven’t seen it, you need to put that on your to-do list. Umm…yay for girls that are smart, funny and pretty.
Second thing you need to write on your to-do list for the week? Roasted strawberries.
Whoa…good segue, right?
I bought Heidi’s book right when it came out, but hadn’t really cracked it open until a few days ago. Holy geez! The recipes are so beautiful. The ingredient combinations are smart and inventive.
And I know this might make me a weirdo, but all of the instructions for her recipes are so well written. You will never sit there wondering if you’re doing something wrong; everything is crystal clear. I love that!
Let’s get down to the nitty-gritty…
You’ll need strawberries. Duh. Lots of them. Double duh.
Mix together all the ingredients. I kinda messed up the original recipe, sooo now it’s a tweaked adaptation. This happens often in my kitchen, by the way. Sometimes with good results, other times with not so great results. This mess-up was a keeper. I love when that happens.
Then just pour the liquid over the strawberries and mix gently.
Spread the pretty strawberries out evenly on to a baking sheet. And place them in your pre-heated oven. That’s it!
In 15 minutes, you’ll be sitting at your computer, doing the dishes or blow-drying your hair, and then it’ll hit you–the smell of delicious strawberries roasting.
The smell took over my apartment. I love when that happens. That’s when my little apartment feels like a home.
They’ll look like this when you take them out. I left them in there a little longer than I should’ve. No biggie.
And then the next thing you need to figure out is a vehicle to get these things in your face. I chose a piece of bread with goat cheese spread all over it.
Can we please pause and take note of those butter knife strokes?! I mean…I did that for you, so you know. #skillz
Other options that would be equally delicious roasted strawberry vehicles: ice cream, your morning yogurt, toast drenched in butter…or just a plain ol’ spoon.
Roasted Strawberries On Toast
Recipe tweaked from Heidi Swanson’s Super Natural Every Day
8 ounces/225 g small to medium strawberries, hulled
2 tablespoons agave (or Maple Syrup)
1 tablespoon extra-virgin olive oil
1/4 teaspoons fine-grain sea salt
1 teaspoon of balsamic vinegar
1/4 teaspoon of freshly grated black pepper
Preheat the oven to 350F/180C with a rack in the middle of the oven.
It is important to use a rimmed baking sheet or large baking dish for this recipe–you don’t want the juices running off the sheet onto the floor of your oven. If you are using a baking sheet, line it with parchment paper.
Cut each strawberry in half. If your strawberries are on the large side, cut them into quarters or sixths. Add the berries to a mixing bowl. In a separate small bowl, whisk together the agave, olive oil, salt and pepper and balsamic vinegar (I misread the recipe but it was a lovely mistake!). Pour this over the strawberries and very gently toss to coat the berries. Arrange the strawberries in a single layer on the prepared baking sheet.
Roast for about 40 minutes, just long enough for the berry juices to thicken, but not long enough for the juices to burn. Watch the edges of the pan in particular.
While still warm, scrape the berries and juices from the pan into a small bowl. Toast bread of choice and spread room-temperature goat cheese on. If not using immediately, let cool and store in the refrigerator for up to a week.