Chunky Roasted Strawberry Sauce

Roasting brown sugared kissed strawberries draws out their natural sweetness, leaving you with the softest most delicious strawberry sauce you’ll ever have. 

Just 2 simple ingredients and 20 minutes are all you need to make one of the best sauces ever. What I love about roasting fruits is that the high heat pulls out the natural juices and sweetness. To help make that syrupy sauce a sprinkling of brown sugar makes it more of a sauce that will become thick upon cooling.

With fresh strawberries being in season here in Pittsburgh people flock to the stores to grab up pounds of them. They are fresh and super cheap. What I tend to do is buy close to 15 pounds of strawberries and flash freeze them for winter desserts. Oh sure I can buy “fresh” but I’m not sure how “fresh” they really are and I don’t want to have to sell a kidney to pay for them. So instead I’ll freeze a bunch and I’ll make tons of sauce like this (which freezes beautifully!).

To make this, honestly, couldn’t be anymore simple. I’d say the only really important step in this recipe is that the pan must be covered with parchment paper AND the paper must have a 1″ overhang. You can’t use foil or those silicone mats or worse, nothing at all. No foil or covering will cause the sauce to burn. The mats will cause you to lose all of your sauce and any that seep underneath it will burn.

This sauce is perfect to spoon over ice cream, yogurt, mixed in oatmeal or just on a spoon. Now if you wanted to spice it up, add some cinnamon and chipotle powder to it and put it over cooked pork or chicken. It’s AMAZING and such a surprisingly delicious twist!

Chunky Roasted Strawberry Sauce

• Author: The Kitchen Whisperer
• Yield: 2-3 cups 1x

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Ingredients

• 1lb strawberries, hulled and cut in half
• 1/2 cup brown sugar

Instructions

1. Line a rimmed baking sheet with parchment leaving a 1″ overhang. Preheat oven to 400F.
2. Mix the fruit and sugar in a bowl and rest for 2 minutes.
3. Pour the mixture onto the prepared pan, cut side facing down.
4. Roast 18-20 minutes until soft but still holding its shape.
5. Pour the berries and sauce into a jar. Once cooled, top with a lid and store in the fridge for up to 7 days.

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