Roasted Strawberries with Balsamic and Vanilla Bean Paste

Roasted Balsamic and Vanilla Strawberries

Written by Becky

Our last SLCmixer was a prohibition style mixology class with Loren from Bar X. And although cocktails where the highlight and purpose of the evening I still pondered what foods to serve in this tiny speakeasy. As folks chatted and sipped I didn’t want them go hungry. With the donations of a few local food providers: Breadspong and Some Guys Special Sauce, our guests were served thick slices of artisan bread by Breadsong, still warm from the oven, and were also able to lather on their selection of either slice of toast or over a layer of creamy goat cheese on toast. Really their uses are limitless.. over salad, over grains, on oats, over cake…

Our evening was complete with cocktails, carbs, and no shortage of special sauces.

For more info on future SLCmixers including a gelato tasting happening this weekend, visit Or if you’d like to read more about the mixer at Bar X go to

Roasted Balsamic Vanilla Strawberries

Roasted Strawberries with Balsamic and Vanilla Bean Paste

Roasted Balsamic Vanilla Strawberries

These roasted balsamic and vanilla strawberries and great over ice cream or with yogurt.
4 from 1 vote
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Condiment
Cuisine American


  • 2 lbs strawberries, about 2 packages
  • 1/4 cup sugar
  • 3 tablespoons balsamic vinegar
  • 1 teaspoon vanilla bean paste


  • Toss Strawberries with sugar, balsamic, and vanilla bean paste. Line baking pan with parchment or silt pat and bake for 10-12 minutes at 400 degrees.

Comments (17)

  1. I’d never heard of roasted strawberries before, and now they seem to be popping up all over the place! I’ve got to give them a try, they sound amazing.

  2. I saved this for later, and just made it this morning! Delish for breakfast with honeyed yoghurt, but even better is the granita I made with the rest of the batch. Thanks for the post and inspiring me to make some yummy treats!

    • I found it at Williams Sonoma but it’s basically an easier way of getting vanilla bean into a recipe. You can easily substitute it for scraping the vanilla bean seeds from a vanilla bean. Hope that helps!

    • Any of the above would be great! Warm over ice cream or you can store them in the fridge and spread them on toast or over dessert!

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