The salt gives them that little kick to make them not quite so sweet. I like the flavor of Fluer de Sel in them, but any kind of kosher or sea salt would be lovely.
I’ve eaten these berries over yogurt and ice cream. I’ve had them on an open face PB&J. Over cream cheese on a bagel and on crackers. I’ve eaten them simply with a spoon. They are great every way I’ve tried them.
Oven Roasted Strawberries & Cherries
Makes ½ to 1 cup
Adapted from Heidi Swanson
8 ounces strawberries, hulled
½ cup cherries, pitted
2 tablespoons maple syrup
1 tablespoon extra-virgin olive oil
¼ teaspoon fine-grain sea salt
Place a rack in the middle of the oven, and preheat to 350° F.
Cut each strawberry in half or in quarters if they’re large. Add the berries and cherries to a mixing bowl. In a separate small bowl, whisk together the maple syrup, olive oil, and salt. Pour syrup mixture over strawberries and very gently toss to coat the berries. Arrange the strawberries in a single layer on a parchment lined rimmed baking sheet or large baking dish.
Roast for 30-40 minutes, or until the berry juices thicken, but not long enough for the juices to burn. Use immediately or let cool and store in the refrigerator for up to a week.