Side Dish: United States – Balsamic-Roasted Strawberries with Cracked Pepper

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Additional 7 min

Total 25 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 lb (450 g) ripe strawberries, hulled and halved
2 tbsp (30 ml) balsamic vinegar
2 tbsp (25 g) granulated sugar or honey
1 tsp (5 ml) finely grated lemon zest
1 / 4 tsp (1.25 ml) freshly ground black pepper
Pinch fine sea salt
Optional: a few basil leaves, thinly sliced

Show original ingredient measurements

1 lb / 450 g ripe strawberries, hulled and halved
2 tbsp (30 ml) balsamic vinegar
2 tbsp (25 g) granulated sugar or honey
1 tsp finely grated lemon zest
1 / 4 tsp freshly ground black pepper
Pinch fine sea salt
Optional: a few basil leaves, thinly sliced

Instructions

Preheat oven to 375°F (190°C).
In a bowl, whisk balsamic vinegar, sugar (or honey), lemon zest, black pepper, and salt until the sugar dissolves.
Gently toss the strawberries in the mixture until evenly coated, then pour everything into a small baking dish, arranging berries cut-side up in a single layer.
Roast 12–15 minutes until the berries soften and release syrupy juices but still hold some shape.
Cool for 5–10 minutes, then gently stir to coat in the pan syrup; fold in basil if using.
Serve warm or at room temperature alongside the vanilla custard, spooning the syrup over the top.