Add the quartered strawberries to a rimmed baking sheet lined with parchment paper. Add the olive oil and massage evenly onto the strawberries. Roast for 15 minutes, keeping a watchful eye as oven temperatures vary. The strawberries will become jammy, slightly toasted and maybe even a little charred in some parts, and the juices will flow and caramelize.
In the meantime, in a medium saucepan over low medium heat, add the brown sugar, balsamic, Worcestershire, and garlic. Season to taste with salt and 5-6 turns of fresh cracked pepper. Cook, stirring often, until the sugar has fully dissolved and the mixture has reduced a bit.
Add the strawberries (along with their juices) to the pan and bring the contents to a boil. Turn off the heat. Allow the contents to cool then add to a high speed blender. Blend enough to fully dissolve any big pieces of strawberries. Add the sauce to a jar or container and stir in the honey. Stir well to incorporate and allow the mixture to sit for the flavors to come together, at least 30 minutes before using. Taste and adjust the seasonings, if necessary. Brush onto meats before grilling or roasting as usual.
Notes
This is a great sauce to make in advance as it keeps well refrigerated – up to 2 weeks. Get creative, add some red pepper flakes or chili powder if you’d like to add some heat.