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
