Roasted Strawberry Yogurt Parfaits

Preheat your oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper.

Hull and halve 4 cups of fresh strawberries. In a mixing bowl, gently toss the strawberries with 2 tablespoons of maple syrup, 1 tablespoon of balsamic vinegar, and 1 teaspoon of vanilla extract.

Spread the strawberry mixture in an even layer on the prepared baking sheet. Roast for 20 minutes, or until the strawberries are completely softened and have released their juices to form a light syrup. Remove from oven and let cool.

While the strawberries are cooling, whisk 3 cups of plain Greek yogurt with 2 tablespoons of honey in a separate bowl until smooth and evenly sweetened.

To assemble, grab 4 glasses. Alternate layering spoonfuls of the honey-sweetened yogurt, the cooled roasted strawberries with their syrup, and a sprinkle of the 1/2 cup of toasted sliced almonds until all ingredients are used. Serve immediately.