Roasted Strawberries

I watched Martha Stewart make these and they are what summer is all about. After a quick roast, the berries have the most wonderful concentrated strawberry flavor and thick sweet natural syrup.

I served mine over a little Siggis Vanilla Bean Skyr style yogurt but they are delicious in a small dish without anything else. Just wonderful!

• Cut the tops from a quart of rinsed strawberries, arrange on a parchment lined baking sheet and roast in a 400 degree oven for about 20 minutes until the edges are getting slightly browned and caramelized.
• Immediately slide the berries and juices into a bowl and add a little Splenda or Truvia if needed. Allow to chill for at least 20 minutes.