Joy the Baker

Roasted Winter Citrus

January 29, 2012

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I’m 87% sure there’s nothing you can do to ruin these perfect creations.

Winter citrus is sparkling!

If I could wear these citrus segments as earrings… I would.

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Let’s roast these beauties!

I know.  Weird.

Weird… but totally incredible.  Warm and salty sweet citrus bites.

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Winter citrus feels like such a paradox to me.  Cool winds and brisk mornings somehow combine with the juciest, brightest fruit.

They match but they mismatch… just like red and hot pink.  Matchy not matchy.

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Alright… so what are you going to do with all of this warm, roasted citrus?

I love to serve wedges warm with a waffle or eggs benedict brunch.

They’re also really lovely as a side dish with roasted meat.

You might also consider Winter Citrus Pancakes.  Crash! (bang! boom!)

Roasted Winter Citrus

Print this Recipe!

This is so super simple.  Your instincts will lead the way.

Place a rack in the center of the oven and preheat oven to 350 degrees F.  Line a baking sheet with parchment paper.  Slice citrus (like grapefruit, blood oranges, and seedless tangerines) into small wedges.  Drizzle with olive oil and sprinkle with a bit of salt and just a touch of sugar.  You might even add a bit of dried herbs, like herbes de provence.  No biggie.

Roast for 18-20 minutes.  Remove from the oven.  Allow to rest for 10 minutes, then serve warm.


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