Prepare a large baking sheet by lining it with foil and greasing it with coconut oil.
Spread the strawberry slices evenly over the baking sheet.
Place the tray in the oven and bake for 30 minutes.
Remove tray from the oven. Spoon out half of the strawberries. Using a blender or food processor, blend this half of the berries with the honey and the lemon juice.
Pour mixture over the sliced strawberries and stir gently with a spatula to combine.
Bake for an additional 10 minutes.
Remove from oven. When cool enough to touch, lift up the foil and pour the berry mixture into a glass dish. Be sure to use your spatula to collect all the juices.
Notes
If using frozen berries, thaw first and drain off liquid before roasting. Serve hot on top of vanilla ice cream, serve cold on top of yogurt, blend into an almond milkshake, or spread on bagels or toast. You can omit the foil and use a greased baking sheet or silpat cookie sheet liner. However, I find it’s helpful to be able to pick up the foil after baking and use it to funnel all of the roasted juices into a container. It’s less messy and gets me out of having to rely on a spatula and my lackluster baking-sheet-to-bowl pouring skills.