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Categories: Desserts, Quick and easy

Roasted winter strawberries with ice cream

Roasted winter strawberries with ice cream
Kirk McKoy / Los Angeles Times

Ruth Reichl's new book, "My Kitchen Year: 136 Recipes That Saved My Life," is both a cookbook — the first she's written solo in 44 years — and a memoir, which shouldn't surprise anyone. Not the readers of the other ... Read more

Total time: 10 minutes, plus roasting time | Serves 4.
Note: Adapted from a recipe by Ruth Reichl in her book "My Kitchen Year."
  • 1 pint large strawberries
  • 1/4 cup (1/2 stick) butter, melted
  • 1 1/2 tablespoons balsamic vinegar
  • 1 1/2 tablespoons water
  • Granulated sugar
  • Fresh mint
  • Vanilla ice cream

Step 1Buy 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.

Each serving:
Calories 133; Protein 1 gram; Carbohydrates 7 grams; Fiber 2 grams; Fat 12 grams; Saturated fat 7 grams; Cholesterol 31 mg; Sugar 5 grams; Sodium 4 mg
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