(Mainly because I had a bunch of strawberries and the roasting looked pretty easy.)
It's definitely easy.
Slice up the strawberries, spread them on a baking sheet lined with parchment paper, sprinkle generously with brown sugar and roast at 350 degrees for 15-20 minutes or until they get soft and syrupy.
Results? Well ... remember those containers of frozen strawberries in syrup that your mom would buy in the 70s from the grocery store? They came in those rectangular metal containers?
That's what you get!
We added ours to Greek yogurt with granola one morning for breakfast and the next stirred them into plain oatmeal: what a treat! I also whirled them into some fudgsicles for a little extra chocolate-strawberry flavor.
And I guarantee you that roasted strawberries would also be awesome over ice cream or pound cake.
Roasting is another great way to preserve your massive strawberry haul, if you overpicked at the u-pick and if you've got the freezer space. Roast 'em up, freeze them in small batches and thaw throughout the winter, using them as described above, to bring a little summer back to the table.
Have you made roasted strawberries? Yes? How are you using them? The Ninj wants to know.