Balsamic Roasted Strawberries

Balsamic Roasted Strawberries
makes 2 cups

Roasting strawberries until they are soft, thick and syrupy is one of my favorite ways to eat this summer treat.  I add a splash of sweet and tangy balsamic vinegar here to add some acidity to the fruit, alongside maple and vanilla to give it some earthy, caramelized sweetness.  You can leave the berries and their juices alone or thicken up with kuzu or arrowroot powder (or even chia seeds) to make more a pie-filling like consistency.  Top oatmeal, yogurt or ice cream with this mix.

2 pints strawberries
1 teaspoon balsamic vinegar
1 tablespoon maple syrup
1 teaspoon vanilla
1 teaspoon kuzu or arrowroot

1. Preheat oven to 400.  Hull strawberries and cut in 1/2 or in 1/4s if large.  In a small baking dish, toss strawberries, balsamic vinegar, maple syrup and vanilla.  Roast in oven until broken down and bubbling, about 20 minutes.

2. If desired, make a slurry of 1 teaspoon kuzu dissolved in 1 teaspoon cold water.  When strawberries are bubbling, stir in kuzu slurry until it dissolves and thickens the mixture.