Honey and Thyme Roasted Persimmons
If you are not sure what to do with a persimmon besides eat it raw, you must try this recipe. Quick, simple and the honey and thyme flavors pair perfectly. I would eat this for breakfast, snack or serve as a fall inspired dessert. One persimmon has about 6g of fiber and are packed with powerful antioxidants like caretonoids and flavonoids to help protect you from getting sick this holiday season.
Calcium, iron, folate, vitamin C and A. And when you are unsure of what to do with a vegetable my rule of thumb is to throw it on top of a pizza!
Honey and Thyme Roasted Persimmons Recipe
Ingredients
- 4 Each Fuyu persimmons cut into wedges
- 2 Tbsp Olive oil
- 1 Tbsp Honey
- 1 Tbsp Fresh Thyme
- 1 Dash Salt and Pepper
- 1/4 Cup Pistachios
Instructions
- Preheat oven to 450 and line baking sheet with parchment paper
- In a bowl, toss together persimmon wedges, olive oil, honey, thyme, salt and pepper.
- Transfer to baking sheet and roast for 12-15 minutes until golden brown and tender.
- While they are roasting, add pistachios to a separate pan and toast on stove about 5 minutes until golden brown.
- Chop the toasted pistachios and sprinkle on top of the persimmon
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