Summer doesn’t feel complete to me without the succulent burst of strawberries! One of my favorite chefs, Rebecca Katz, cooks with a mission to help others in the most delicious way. This recipe will tempt you while it cooks and delight you as you taste. Strawberries provide powerful antioxidants through Vitamin C, which supports skin and eye health and may help decrease cholesterol. The rich phytochemicals in this ruby gem can also help to decrease the inflammation and pain of arthritis. Eat in good health!
Roasted Strawberries with Fresh Basil
Ingredients
2 Tablespoons Grade B Maple Syrup
1 Tablespoon Pomegranate Molasses (optional)
1 ½ Teaspoons Extra-Virgin Olive Oil
¼ Teaspoon Sea Salt
Freshly Ground Black Pepper
2 Cups Strawberries, hulled
2 Teaspoons Very Thinly Sliced Fresh Basil
Assembly
Preheat oven to 250 degrees
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 later
Bake for about 90 minutes until strawberries are about half their original size, stirring and redistributing them halfway through the baking time
Cool for 5 minutes
Transfer the berries and remaining juices to a bowl
Gently sir in the basil and let sit for 5 minutes. Serve warm or at room temperature
Serving Data
Serving Size: 4, Per Serving: Calories: 280; Carbohydrates: 60g; Protein: .5g; Fat: 6g; Sodium 598mg; Fiber: 2g
Recipe Source
www.rebaccakatz.com, June 2017