Nutrition per serving may change if servings are adjusted.
4 ripe peaches, (about 1 1/4 pounds)
1 1/2 teaspoons lemon juice
1 tablespoon sugar
Preheat oven to 425 °F. Cut peaches in half and remove pits. Toss the peach halves with lemon juice in a large bowl; add sugar and toss once again. Arrange halves cut-side up in a baking dish. Roast until the peaches are tender, 20 to 25 minutes. If the juices in the pan begin to burn, add a little water and cover the pan loosely with foil.