1. Adjust the oven rack to the middle position. Preheat the oven to 425°F.

2. Line a large rimmed baking sheet with parchment or use an un-greased 9”x13”x2” baking dish made from glass, stainless steel or ceramics. 

3. Place baking sheet in preheated oven. Drizzle strawberries with Port, honey and olive oil. Season with salt and pepper. Roast about 20 to 30 minutes until strawberries are soft and juices thicken to a glaze. Watch the edges of the pan, occasionally stirring the strawberries gently to avoid scorching.

4. Remove from oven. Cool in the baking sheet, reserving juices. Remove stems and discard. Cut large strawberries in half and leave whole if small. Place the roasted strawberries with pan juices into a large bowl. Stir in a few drops of balsamic vinegar to taste. Use immediately or refrigerate covered for up to 4 days.

Serving Suggestions

Top a Chocolate-Hazelnut Dessert Pizza or a Savory Pizza Bianca with Gorgonzola & Bacon

Toss into a Salad of Baby Spinach, Feta, Blue or Goat Cheese, Pistachios & Balsamic Vinaigrette

Entertain with Whipped Feta, Roasted Strawberry & Basil Crostini

Serve Warm over Vanilla Bean or Chocolate Ice Cream

Garnish Dessert Bites, French Toast, Pancakes, Waffles or Crepes

Embellish Grilled Cheese Sandwiches or Chocolate Panini

Accompany Balsamic Glazed Grilled Chicken

Picnic with Baguette, Double or Triple Cream Brie & Baby Arugula Sandwiches

Roasted Strawberries Complement Handcrafted Cheeseboards Paired with Renwood Wines

Fromager D’Affinois, Orland Farmstead Creamery or Bellwether Farms Fromage Blanc, Shaft’s Bleu Veined Cheese, Aged Mountain Gorgonzola or Gorgonzola Dolce, Jollity Farms Chevre, Cypress Grove Chevre: Midnight Moon, Purple Haze, Humboldt Fog or Bermuda Triangle