Grapefruit took its time winning me over, but I’m pretty sure it’s here to stay. Who knows why it took 23 years…I just never particularly liked grapefruit. Its tartness was off-putting to my sweet tooth. So it only made sense to try this ruby red fruit again after 18 days of no added sugar on the Whole30. Not a drop of honey, maple syrup, or refined sugar has passed my lips for 18 days, and my taste buds have noticed. Carrots have a new sweetness combined with their earthy crunch, and sweet potatoes are the most decadent, creamy treat I could imagine. And, surprise! Grapefruit has joined the ranks, especially roasted with flaky sea salt and a light herb blend.
Let’s be honest with ourselves and call this a genius idea instead of a recipe. Credit goes to Joy the Baker, author of a lovely blog with the same name. Can’t you just see these fruits adding a sparkle to a winter dessert plate? You can roast whatever quantity will satisfy your desire for a sweet and salty treat. The bright pink and orange will dress up an otherwise ordinary meal and provide a dazzling Whole30-friendly treat (just practice moderation and avoid using five pounds of roasted grapefruit to satisfy a sugar demon).
Preheat the oven to 350 degrees Fahrenheit. Slice an orange and a grapefruit into 6-8 segments each. Place on a baking sheet lined with parchment paper and lightly drizzle with olive oil. Sprinkle with one teaspoon flaky sea salt and add a generous shake of herbes de Provence. Roast for 18-20 minutes or until the rinds are lightly brown. Cool for about five minutes and enjoy!
