I am that Millennial that proclaims “Rosé All Day!” Please don’t think any less of me than you already may. It’s simply my favorite kind of wine. It’s not as light as a white, but not as overwhelmingly bold as a red can occasionally be. Do I drink it at bars? At home? On the subway? Well, I do consume it at two out of the three! (I’ll let you draw your own conclusion as to where.)
For the past few weeks, I have been seeing cheap strawberries at my local grocery stores. The other day, I scored two pints for $1.99. I felt like I won the food lottery!
Then I remembered that I actually had to eat them all before they went bad.
What to do?
I rarely roast fruits, saying my oven to roast up Brussels sprouts and sweet potatoes. I wasn’t quite sure how this would turn out, but decided to get creative. A bit of rosé in my fridge gave me further inspiration.
The result was pretty damn good, if I do say so myself!
Rosé-Soaked Roasted Strawberries
(Yields roughly 1 & 1/2 cup roasted strawberries)
– 6 cups fresh strawberries, hulled and quartered
– 1/4 cup rosé
– 1/4 cup water
– 1 tablespoon honey or maple syrup
– 1 tablespoon apple cider vinegar or white distilled vinegar
– One or two cracks of fresh ground sea salt
Before We Get Started…
– I learned a valuable lesson in recipe testing: place strawberries on parchment paper. Otherwise, you’re going to have a gloriously sticky mess to scrape out of your rimmed baking sheet!
– Use maple syrup to keep recipe vegan-friendly.
1.) Preheat oven to 350°F. Line rimmed baking sheet with parchment paper. Set aside. Place strawberries in large bowl and set aside.
2.) In a small bowl, whisk together rosé, water, honey or maple syrup, vinegar of choice, and sea salt until combined; if using honey, make sure it is completely incorporated. Pour mix over the strawberries and toss until they are evenly coated.
3.) Spread strawberries in an even layer on the parchment paper-lined rimmed backing sheet. Place in oven and roast for 30 minutes. Remove from oven and immediately remove from baking sheet; if not using immediately, place in airtight container and place in fridge; strawberries should remain good to use for up to five days.