Preheat the oven to 250ºF (120ºC). Position an oven rack to the center.

Rinse and hull the strawberries. You can leave any small strawberries whole (anything less than 1-inch in length). For medium-sized strawberries, slice them in half; slice larger strawberries into quarters.

If you’re using an aluminum sheet pan, you don’t need to line it. If you are using a darker colored sheet pan or one that clings to food often, feel free to line with parchment paper. Add the sliced strawberries to the baking sheet. Sprinkle the sugar and salt over the strawberries. Use a flat spatula to toss the strawberries with the sugar, until all the sugar has moistened. (You can also toss everything inside a bowl; I just didn’t feel like adding more things to clean.)

Slide the baking sheet into the oven and bake for 1 hour.

Give the whole sheet a quick shake after an hour of baking. The syrup should be very watery at this point. Add the strawberries back to the oven and bake for another 45 minutes.

Check the strawberries. They will look darker and softened at this stage. Use a flat spatula to gently toss the strawberries with the syrup. Next, check the consistency of the syrup. The syrup should be thick enough to coat the back of a spoon or the side of a spatula. When you run your fingers along the spoon or spatula, the syrup should separate and stay that way (see photo below). If the syrup is still quite watery, continue roasting the strawberries at 15-minute intervals until the syrup thickens.

Let the roasted strawberries cool for 5 minutes before transferring the roasted strawberries and syrup to a container. The strawberries will keep in the fridge for 5 to 6 days. Serve the roasted strawberries with yogurt, oatmeal, biscuits, or your favorite desserts.