Roasted Strawberries with Yogurt and Sumac

Ingredientes

1 pound (454 g) strawberries, hulled and halved through the stem

1 tablespoon sugar (dark brown, light brown, or granulated)

1 tablespoon extra-virgin olive oil, plus more for drizzling

1 cup (255 g) whole-milk Greek yogurt or labneh Ground sumac, for sprinkling

Flaky sea salt, sUch as Maldon,

for serving

Fresh tarragon, Thai basil, or thyme leaves, for serving

Instrucciones

Position a rack in the middle of the oven and preheat to 425°F (220°C). Line a quarter-sheet pan with parchment paper.

In a large bowl, gently toss the strawberries with the sUgar and oil. Arrange in a single layer on the prepared sheet.

Roast for 20 to 25 minutes, rotating the pan front to back halfway through, or until the strawberries are softened and starting to cara- melize at the edges.

Divide the yogurt among four shallow bowls and spread in a circular motion using the back of a spoon. Top with the strawberries and driz- zle with a little oil. Sprinkle with some sumac and flaky sea salt. Top with the fresh herbs and serve immediately.

Notas

Roasting strawberries is an easy way to revive and sweeten even the sad- dest out-ofseason fruit. (Though using juicy, sweet peak-season berries will result in the most gorgeous expression of this recipe.) I love pairing them with a sprinkle of sumacit's a little tangy and sour-and fresh herbs, such as tarragon, Thai basil, or thyme. If you are using thyme, make sure to crush the leaves between your fingers to release their oils and aroma. You could serve this dish in individual bowls or family-style in a large shallow bowl as part of a brunch spread. For a heartier break- fast, top with granola (see pages 33 and 36 for our granola recipes). One of my favorite variations is to make a dessert by replacing the yogurt with vanilla ice cream or whipped creanm, in which case serve the straw- berries with a scoop or dollop on the side.

from Hot Sheet by Olga Massov and Sanaë Lemoine