Roasted winter strawberries with ice cream

Time 10 minutes
Yields Serves 4.
Roasted winter strawberries with ice cream
(Kirk McKoy / Los Angeles Times)

Buy a pint of the largest strawberries you can find, remove the stems, and set them, stem-side down, in a baking dish. Brush them with melted butter. Mix the balsamic vinegar with an equal amount of water and put it in the bottom of the baking dish. Dust the berries with sugar and roast them in a hot (400-degree) oven until they slump into softness. Garnish with fresh mint and serve warm, with ice cream.

Adapted from a recipe by Ruth Reichl in her book “My Kitchen Year.”

Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
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