I love stone fruit–peaches, nectarines, plums, cherries–in baked goods, savory dishes, fresh, and especially roasted. A nectarine is similar to a peach in flavor, minus the fuzzy pelt.
Roasting brings out the sweet-tartness of ripe nectarines and gives them a unique texture that pairs well with a variety of foods.
Nectarines are a good source of fiber, vitamins A and C, niacin, and potassium.
Make a batch of roasted nectarine slices to top your Greek yogurt, oatmeal, pancakes and waffles or to serve alongside pork or chicken dishes.
Roasted Nectarine Slices
- 1 tsp coconut oil, melted
- 2 large nectarines or peaches
- 1 tablespoon coconut sugar
- 1/4 teaspoon ground ginger
- Line a baking sheet with foil and drizzle with melted coconut oil. Preheat oven to 350 degrees F.
- Pit and slice nectarines. In a medium bowl, toss nectarine slices with coconut sugar, ground ginger, and a pinch of salt.
- Spread nectarine slices on prepared baking sheet and roast for 20-25 minutes, stirring once or twice, until golden and sugar is caramelized.
- Serve warm or store in a lidded container in the refrigerator for up to 3 days.
Macros per serving:
Fat: 2.7 g
Carbs: 20.4 g
Protein: 1.4 g
Fiber: 2.3 g