The 4th of July is a great time of year. Summer is in full swing, flowers are blooming, and the farmer’s market is overflowing with produce. To celebrate the holiday this year, I’m making roasted strawberry sauce served over creamy vanilla ice cream. It’s the perfect combination, and the cool ice cream is a welcome treat for the hot July weather.
The roasted strawberry sauce is easy, and it’s a great way to use up strawberries that might be turning past their prime. The strawberries cook down with brown sugar and create a sweet, ruby red, carmelly (I know, inventing words again) sauce that’s perfect with ice cream. And the best thing is, there are only 2 ingredients!
Take 3 cups strawberries that have been hulled and quartered. Spread them out on a parchment lined baking sheet. Trust me, the parchment will make clean up so easy! Top the strawberries with 1 cup brown sugar. Bake in a 400 degree oven for 25 minutes until soft and syrupy.