Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings: 4 people
- 1 small watermelon
- 1 tsp course ground black pepper
- 1 tsp sea salt
- 1/2 tbsp balsamic vinegar
Preheat oven to 400 degrees
Carve watermelon (rinds removed) into 4 rectangular pieces. Each should be about 1/2 in thickness.
Line baking sheet with foil and grease with oil spray. Place all 4 watermelon pieces on the baking sheet with ample room between each. Season with salt, pepper and splash of the vinegar.
Add another sheet of foil on top of the melons and roast for about 30 minutes.
Remove the foil and bake uncovered for another 10-20 minutes.
I've made this recipe without the pistachios before and its just as tasty so if pistachios aren't readily available or just not your thing go without or substitute other nuts for a crunchy texture.
Calories: 342kcal | Carbohydrates: 86g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Sodium: 593mg | Potassium: 1275mg | Fiber: 5g | Sugar: 70g | Vitamin A: 6400IU | Vitamin C: 91.2mg | Calcium: 84mg | Iron: 2.8mg