Roasted Strawberries

It takes only 25 minutes to turn fresh strawberries into a thick, syrupy, and deeply sweet treat.

Tossed with raw honey and lemon zest, these oven-roasted berries capture the essence of early summer in every bite. Jennifer McGruther

When strawberries are at their peak—ruby red, sun-warmed, and collapsing with juice—they hardly need embellishment. But a slow roast with a drizzle of honey coaxes out their hidden depths: jammy, rich, and heady with summer. I like to add a whisper of lemon zest here. It complements the berries’ brightness, adding a lift that feels just right for early summer. Spoon these berries over yogurt or ice cream, or eat them fresh from the jar.

Serves about 4 (makes about 1 cup)

• 1 pound ripe strawberries, hulled and halved
• 3 tablespoons raw honey
• 1 tablespoon finely grated lemon zest
• 1 tablespoon extra-virgin olive oil
• Pinch of sea salt

Preheat oven to 350 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper.

In a mixing bowl, gently toss strawberries with honey, lemon zest, and a pinch of sea salt. Spread onto the prepared baking sheet and roast for 20 to 25 minutes, until softened and syrupy.

Allow the berries to cool to room temperature and serve. Store leftovers in a tightly sealed container in the fridge for up to 5 days.

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